Step-by-Step Guide to Prepare Speedy My Mother's Chirashi Sushi

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, my mother's chirashi sushi. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

My Mother's Chirashi Sushi is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. My Mother's Chirashi Sushi is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have my mother's chirashi sushi using 23 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make My Mother's Chirashi Sushi:

1. Get 540 ml White rice
2. Make ready 1 sheet Kombu for dashi stock
3. Take Filling:
4. Get 500 ml Water
5. Take 5 Dried shiitake mushrooms (thick, plump ones)
6. Make ready 100 grams Lotus root
7. Take 150 grams Cooked bamboo shoots in brine
8. Make ready 1 medium Carrot
9. Prepare 3 tbsp Light brown sugar
10. Prepare 2 tsp Salt
11. Make ready 3 tbsp Soy sauce
12. Get 2 tsp Cooking sake
13. Get 1 tsp Dashi stock granules
14. Prepare Sushi vinegar
15. Get 60 ml Vinegar
16. Take 30 ml Lemon juice
17. Prepare 2 tbsp Sugar
18. Prepare 1 tsp Salt
19. Get 20 grams Chirimen jako
20. Make ready Garnish:
21. Prepare 5 leaves Shiso leaves
22. Prepare 3 Eggs
23. Get 1 tbsp Shiro-dashi

Instructions to make My Mother's Chirashi Sushi:

1. Soak the dried shiitake in 500 ml of water to rehydrate. Add the kombu to the uncooked rice and cook with the normal amount of water.
2. Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock.
3. Add the dashi and the shiitake water to the filling and bring to a boil. Add the sugar, continue to simmer at medium heat and remove any scum that arises.
4. Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order). Simmer on a low heat until there's no liquid left.
5. Once the rice is cooked, make the sushi vinegar. Mix the vinegar, lemon juice, sugar, and salt. Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat. Once the sugar begins to dissolve, promptly switch off the heat.
6. Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
7. Once the sushi rice has cooled, add the drained filling and mix.
8. Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago). Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!

So that’s going to wrap this up for this exceptional food my mother's chirashi sushi recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!