Chirashizushi with Lots of Toppings. Individually served Chirashizushi – chirashi don. To give you an idea of how it looks, here is my Chirashizushi with ikura on it. Doesn't it look gorgeous with shiny The amount of protein in Chirashizushi is not a lot per person.
It's often cooked for celebrating special occasions, such as festivals, birthdays, and so on. Don't be limited by the toppings suggested here. Homestyle chirashizushi is a bit more slapdash. You can have Chirashizushi with Lots of Toppings using 19 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Chirashizushi with Lots of Toppings
- You need 360 ml of uncooked White rice.
- You need 5 cm of Kombu.
- You need 3 tbsp of ○Rice vinegar.
- It’s 3 tbsp of ○Sugar.
- Prepare 1 tsp of ○Salt.
- Prepare 4 of Dried shiitake mushrooms.
- You need 1 small of Carrot.
- Prepare 1 of section Lotus root.
- You need 400 ml of The soaking liquid from the dried shiitake mushrooms.
- Prepare 3 tbsp of ◎Soy sauce.
- It’s 2 tbsp of ◎Sake.
- Prepare 4 tbsp of ◎Mirin.
- Prepare 3 tbsp of ◎Sugar.
- You need 3 of Eggs.
- You need 3 tbsp of △Sugar.
- Prepare 1 of 1 teaspoon △Salt.
- It’s 15 of Snow peas.
- It’s 150 grams of Ikura (salmon roe preserved in soy sauce).
- Prepare 1 of whole sheet Nori seaweed.
Care is still taken to choose ingredients that complement and contrast each other, but they are To eat chirashizushi, use your chopsticks to eat a few bites of toppings, followed by a few bites of plain rice. If there are toppings that require soy. Chirashizushi was one of those dishes, and her version was always loaded with seasoned vegetables and topped with a scattering of vibrant sugar peas, egg and red ginger. It not only set the mood for the table with it's festive confetti of color, it also had a satisfying balance of textures and tastes that. "Chirashizushi" is known as scattered sushi and is served on plates or bowls with colorful toppings.
Chirashizushi with Lots of Toppings instructions
- Rinse the rice well. Wipe the surface of the kombu seaweed carefully. Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker. Leave to soak for 30 minutes, then cook. In a bowl, mix the ○ ingredients to make the sushi vinegar. Rehydrate the shiitake mushrooms in plenty of water..
- Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly..
- In a pot, bring the soaking liquid from the shiitake mushrooms and the ◎ ingredients to a boil. Add the vegetables from Step 2, and simmer until there's no more liquid in the pan. Turn off the heat and leave to cool..
- Break the eggs into a bowl, add the △ ingredients, and mix well. Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets. Cool and julienne..
- Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips..
- Put the freshly cooked rice into a wooden sushi bowl (sushi oke). Add the sushi vinegar and mix in using a cut-and-fold motion. Cool down to body temperature..
- Add the simmered vegetables from Step 3 to the rice and mix in..
- Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors..
- Cover the center with the omelet, and salmon roe on top. Surround the omelet with snow peas, and it's done. Mix well before eating..
It's often cooked for celebrating special occasions, such as festivals and birthdays. You can use your favorite sushi toppings. Chirashi Sushi (we say Chirashizushi in Japan) is a bright and colorful sushi that the Japanese eat on happy occasions. It is pretty much a deconstructed sushi served in a large wooden platter or a rice bowl. You can make Chirashi sushi from scratch (my recipe here) or take a shortcut version by using.