Recipe of Speedy [Farmhouse Recipe] Chirashi Sushi

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, [farmhouse recipe] chirashi sushi. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

[Farmhouse Recipe] Chirashi Sushi is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. [Farmhouse Recipe] Chirashi Sushi is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook [farmhouse recipe] chirashi sushi using 21 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make [Farmhouse Recipe] Chirashi Sushi:

1. Take cooked White rice
2. Take cm long piece Kombu
3. Prepare to 100 ml Sushi vinegar (＊refer below)
4. Make ready Cooked kanpyo gourd strips (refer below)
5. Get Snap peas or mangetout (boiled in salted water and sliced thinly)
6. Make ready Shredded nori seaweed
7. Get [A]
8. Get Cooked and chopped bamboo shoots
9. Take Carrot
10. Prepare Dried shiitake mushrooms
11. Get [B]
12. Make ready Japanese dashi stock
13. Get Soy sauce, mirin
14. Get Sugar
15. Make ready [C]
16. Take Shrimp
17. Take Lotus root
18. Prepare [Kinshi tamago (finely shredded thin omelet)] *Mix ingredients well, pan fry thinly and shred into thin strips.
19. Make ready Eggs (well beaten)
20. Make ready Salt
21. Make ready Katakuriko

Instructions to make [Farmhouse Recipe] Chirashi Sushi:

1. Preparation for [A]: Shred the carrots into 2 cm long strips. Discard the stiff roots of the hydrated shiitake mushrooms and chop thinly. Also chop the bamboo shoots in the same way.
2. Put the prepped [A] and [B] in a pot and simmer until the liquid is reduced. Rest to cool. Chop the kampyo gourd strips thinly.
3. Preparation for [C]: Briefly cook the shrimp in boiling water with a small amount of sake. Peel the shell and chop in half. Peel the skin off the lotus root and boil, then slice into quarter-rounds.
4. Soak the prepped [C] into sushi vinegar while it's hot, and remove the shrimp after 10 minutes. (Leave the lotus roots to soak.)
5. Cook rice combined with kombu seaweed with slightly less water than usual. When cooked, remove the seaweed.
6. While the rice is hot, combine the sushi vinegar with lotus roots in Step 4 (with the shrimp removed). Mix everything together while cooling it off with a fan.
7. Combine with the mixed ingredients in Step 2 and arrange on a dish. Make sure to mix lightly in cutting motions, while cooling it off with a fan. Try not to knead the grains together.
8. Top with the shrimp (that were soaked in sushi vinegar and then removed), kinshi tamago, and peas to finish. Also top with shredded nori seaweed to your liking.
9. [Homemade Sushi Vinegar] Very useful to have in stock.
10. [Cooked Kanpyo Gourd Strips] These can be frozen for storage. They're great in this chirashi sushi. - - https://cookpad.com/us/recipes/149729-farmhouse-recipe-stewed-kampyo
11. About the [B] ingredients: you can substitute the "200 ml of Japanese dashi stock + 1.5 tablespoon soy sauce and mirin" with "200 ml of water + 3 tablespoons of multi-purpose dashi soy sauce".

So that’s going to wrap it up for this special food [farmhouse recipe] 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. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!