Chirashi Sushi ちらし寿司

Method26 steps

1. 1

   Step 1: The night before, soak the four dried shiitake in fresh cold water in the refrigerator. Squeeze excess liquid from the soaked mushrooms and reserve two-thirds cup of the soaking liquid as shiitake dashi.

   Refrigerator soak dried shiitake overnightUses 4 dried shiitake mushrooms, soaked in a night before (*3) · Fresh water as needed for overnight mushroom soaking, rice washing, moistening tub and parboiling vegetables

2. 2

   Step 2: Remove the stem off the soaked mushrooms and slice mushrooms thinly.

   Uses Overnight-soaked squeezed shiitake

3. 3

   Step 3: Wash the rice a few times till the water becomes clear.

   Uses 2 cups Japanese short grain rice (*1) · Fresh water as needed for overnight mushroom soaking, rice washing, moistening tub and parboiling vegetables

4. 4

   Step 4: Put the drained washed rice into the cooker with the listed one-point-eight cups cooking water (1.8 cups), using the same source cup measure as the two cups rice. Add the optional five-centimetre kombu strip.

   Uses Washed drained short-grain rice · 1.8 cups water · 1 5 cm strip of Kombu Kelp (*2)

5. 5

   Step 5: Set the rice to cook as per your rice cooker.

   Cook sushi rice according to selected cookerUses Rice-cooker rice with measured water and optional kombu

6. 6

   Step 6: While the rice cooks, heat only the sushi-seasoning quantities: four tablespoons rice vinegar, two tablespoons sugar and two teaspoons sea salt until the sugar dissolves. Keep simmered-vegetable and egg sugar/salt separate.

   Uses 4 tbsp vinegar · 2 tbsp sugar · 2 tsp sea salt

7. 7

   Step 7: Moisten the wooden tub with water and wipe excess water off with a cloth.

   Uses Fresh water as needed for overnight mushroom soaking, rice washing, moistening tub and parboiling vegetables

8. 8

   Step 8: Once the rice is cooked, remove the kelp strip (if you used a kelp strip) from the rice and place the rice into the wooden tub. Pour the sushi vinegar over it and mix with a wooden spatula to flavour the rice while fanning it to cool it down.

   Uses Cooked rice with optional kombu · Prepared sushi-vinegar seasoning · Moistened wiped wooden mixing tub

9. 9

   Step 9: Combine two-thirds cup reserved shiitake soaking liquid, sliced soaked mushrooms, seventy grams carrot (½) matchsticks and the ready kanpyo with the separate two tablespoons mixing-vegetable sugar, two tablespoons mirin, two teaspoons soy sauce and quarter teaspoon salt.

   Uses 2/3 cup reserved shiitake soaking stock · Stemmed sliced soaked shiitake · ½ carrot (cut into matchstick like) (or 70 g) · ¼ kanpyo (*4) · 2 tbsp sugar for simmered mushroom-carrot-kanpyo mixture (separate source row) · 2 tbsp mirin · 2 tsp soy sauce · ¼ tsp salt

10. 10

    Step 10: Bring to a boil and simmer until the vegetables are tender and most liquid has evaporated.

    Uses Mushroom-carrot-kanpyo mixture in measured seasonings

11. 11

    Step 11: Turn the heat off, Drain any excess liquid left with a sieve.

    Uses Cooked reduced mixing vegetables

12. 12

    Step 12: Whisk the three eggs with the egg-mixture quantities only: two teaspoons sugar, half teaspoon salt and two tablespoons water.

    Uses 3 eggs (large) · 2 tsp sugar · ½ tsp salt · 2 tbsp water

13. 13

    Step 13: Strain the egg mixture with a sieve twice.

    Uses Seasoned three-egg tamagoyaki mixture

14. 14

    Step 14: Heat a rectangular pan over medium heat, lightly oiling it with part of the listed teaspoon oil. Reserve the rest for wiping between layers.

    Uses Part of the single teaspoon cooking oil; reserve the rest for wiping

15. 15

    Step 15: Pour 1/3 of the egg mixture into the pan. Break any bubbles formed with a pair of chopsticks and scramble gently.

    Uses First third of strained seasoned egg mixture · Lightly oiled heated tamagoyaki pan

16. 16

    Step 16: When the surface is solidified a little, fold and push the egg to one end of the pan with chopsticks

    Uses First egg layer cooking in pan

17. 17

    Step 17: Wipe the empty side of the pan with oil-soaked kitchen paper and pour another 1/3 of the egg mixture into the empty space of the pan.

    Uses Folded first egg layer · Second third of strained egg mixture · Reserved portion of single teaspoon cooking oil

18. 18

    Step 18: Lift the folded egg up to let the egg mixture run under it.

    Uses Folded first layer with second egg layer added

19. 19

    Step 19: Fold and roll the egg from one side of the pan and wipe the empty space of the pan with the oil-soaked kitchen paper.

    Uses Second egg layer cooked beneath first · Remaining measured cooking oil for wiping

20. 20

    Step 20: Pour in the final third egg mixture, fold and roll as before, and finish cooking until the egg roll is set throughout and reaches 71°C (160°F) in the centre.

    Uses Folded two-layer egg roll · Final third of strained egg mixture

21. 21

    Step 21: Turn the heat off and remove the tamagoyaki egg roll from the pan. When it is cooled down, cut it into small cubes and set aside.

    Uses Fully cooked three-layer tamagoyaki

22. 22

    Step 22: Thaw the thin frozen lotus-root slices, string the four snow peas, and parboil both in fresh water until tender. Drain, cut as needed and set aside.

    Uses ¼ cup renkon sliced thinly (*6) · 4 snow peas (parboiled and cut) · Fresh water as needed for overnight mushroom soaking, rice washing, moistening tub and parboiling vegetables

23. 23

    Step 23: Mix the cooked and drained excess liquid mixing-in ingredients into the sushi rice. Do not mush it, rather by cutting motion. *10

    Uses Cooked drained mushroom-carrot-kanpyo mixing vegetables · Seasoned cooled sushi rice

24. 24

    Step 24: Scatter tamagoyaki cubes, snow peas, renkon lotus roots and sakura denbu (2 tbsp) over the sushi rice.

    Uses Sushi rice mixed with cooked vegetables · Cooled cooked tamagoyaki cut into cubes · Drained parboiled lotus-root slices and snow peas · 2 tbsp Sakura denbu(pink cod flake) (*7)

25. 25

    Step 25: Garnish with chopped shiso leaves and thinly sliced myoga Japanese ginger.

    Uses Chirashi topped with egg, peas, lotus and pink cod flakes · 2 myoga flower buds (for garnish) (*8) · 2-3 Green Shiso leaves (for garnish) (*9)

26. 26

    Step 26: Sprinkle white sesame seeds (1 tbsp).

    Uses Garnished chirashi sushi · 1 tbsp white sesame seeds