Recipe of Perfect [Farmhouse Recipe] Chicken Chirashi Sushi

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, [farmhouse recipe] chicken chirashi sushi. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

[Farmhouse Recipe] Chicken Chirashi Sushi is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. [Farmhouse Recipe] Chicken Chirashi Sushi is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have [farmhouse recipe] chicken chirashi sushi using 18 ingredients and 10 steps. Here is how you can achieve it.

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

1. Take 1000 grams White rice
2. Get 5 cm Kombu
3. Make ready 1 Aburaage
4. Prepare 100 ml Sushi vinegar (＊see below)
5. Make ready 200 grams Chicken thigh meat
6. Get 100 grams Burdock root
7. Make ready 50 grams Carrot
8. Prepare 50 grams Shiitake mushrooms
9. Make ready 1 Green beans (or snow peas)
10. Prepare 1 Shredded nori seaweed
11. Take [A]
12. Get 150 ml Water
13. Prepare 4 tbsp All-purpose dashi soy sauce (＊see below)
14. Take 2 tsp Sugar
15. Prepare [Kinshi tamago - shredded omelette]
16. Take 3 Eggs
17. Take 1 pinch Salt
18. Prepare 1 tsp Katakuriko

Instructions to make [Farmhouse Recipe] Chicken Chirashi Sushi:

1. Scrub the dirt off the burdock root, and shave into thin small pieces. Remove the stems from the shiitake mushrooms and slice thinly. Shred the carrot.
2. Cut the chicken into small bite sized pieces. Pour boiling water over the thin aburaage to remove the excess oil, cut in half and then cut into 7 mm strips.
3. Put the [A] ingredients, burdock root, carrot and chicken in a pot and simmer for 5 minutes. Add the shiitake mushrooms and aburaage, and simmer until there is little liquid left in the pot. Let cool.
4. Mix the kinshi tamago (shredded omelette) ingredients. Spread oil in a pan thinly and make very thin omelette (usuyaki tamago). Shred finely. Boil the green beans in salted water and slice thinly.
5. Cook the rice using just a bit less water than usual with a piece of konbu seaweed. When the rice is cooked, remove the konbu seaweed.
6. Mix the rice while it's still hot with sushi vinegar using a cut-and-fold motion and fanning with a handheld fan.
7. Add the Step 3 ingredients and mix in. The key is to fan the rice to cool down rapidly, and to not mash the rice grains as you mix.
8. Add the shredded omelette and green beans on top and it's done. Top with shredded nori seaweed just before eating.
9. Homemade sushi vinegar: It's very handy to have this on hand.
10. You can use this all-purpose soy sauce to make soba noodle sauce, mentsuyu noodle sauce, nametake (marinated enoki mushrooms), simmered dishes, egg rice bowls and so on in no time. - - https://cookpad.com/us/recipes/145497-farmhouse-recipe-all-purpose-dashi-soy-sauce

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