Simple Way to Make Super Quick Homemade Bamboo Shoot Chirashi Sushi for the Spring Season

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, bamboo shoot chirashi sushi for the spring season. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Bamboo Shoot Chirashi Sushi for the Spring Season is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Bamboo Shoot Chirashi Sushi for the Spring Season is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have bamboo shoot chirashi sushi for the spring season using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Bamboo Shoot Chirashi Sushi for the Spring Season:

1. Get ●Sushi rice
2. Prepare Plain cooked rice
3. Prepare Sushi vinegar ※See instructions
4. Get ●Ingredients
5. Prepare Bamboo shoot (boiled)
6. Make ready Carrot
7. Make ready Dried shiitake mushroom
8. Make ready ●For broth
9. Take The soaking liquid from the dried shiitake mushrooms
10. Prepare Dashi stock granules
11. Get Sugar
12. Get ※see instructions Water
13. Prepare Soy sauce
14. Get ●Toppings
15. Get Eggs for the kinshi tamago
16. Prepare Dried seaweed sheet, White sesame seeds, sansho leaves

Instructions to make Bamboo Shoot Chirashi Sushi for the Spring Season:

1. Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms.
2. Put the vegetables you chopped at Step 1 in a pan with all the ● ingredients except for the soy sauce. Add enough water to cover the ingredients in the pan. Cook for 10 minutes over high heat.
3. Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool.
4. Prepare the sushi rice. You need 20 ml of sushi vinegar for 1 rice cooker cup of rice. Pour sushi vinegar over the hot cooked rice, mix and let it cool.
5. Make the kinshi tamago. Whisk the eggs with a pinch of salt and cook on a frying pan. Make thin crepes and julienne like in the photo.
6. Add the ingredients from Step 3 to the sushi rice from Step 4.
7. Serve on a plate.
8. Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup.
9. ※The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar. Or you could use the commercial kind.

So that’s going to wrap it up for this exceptional food bamboo shoot chirashi sushi for the spring season recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!