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Practical Way to Serving Yummy Chirashizushi with Lots of Toppings

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Chirashizushi with Lots of Toppings

We hope you got insight from reading it, now let's go back to chirashizushi with lots of toppings recipe. You can have chirashizushi with lots of toppings using 19 ingredients and 9 steps. Here is how you cook that.

To make an extraordinary Chirashizushi with Lots of Toppings, here are the materials needed:

  1. Use 360 ml of uncooked White rice.
  2. You need 5 cm of Kombu.
  3. You need 3 tbsp of ○Rice vinegar.
  4. Use 3 tbsp of ○Sugar.
  5. Provide 1 tsp of ○Salt.
  6. Get 4 of Dried shiitake mushrooms.
  7. Take 1 small of Carrot.
  8. Use 1 of section Lotus root.
  9. Provide 400 ml of The soaking liquid from the dried shiitake mushrooms.
  10. Provide 3 tbsp of ◎Soy sauce.
  11. You need 2 tbsp of ◎Sake.
  12. Use 4 tbsp of ◎Mirin.
  13. Get 3 tbsp of ◎Sugar.
  14. Prepare 3 of Eggs.
  15. Provide 3 tbsp of △Sugar.
  16. Take 1 of 1 teaspoon △Salt.
  17. Provide 15 of Snow peas.
  18. Use 150 grams of Ikura (salmon roe preserved in soy sauce).
  19. Prepare 1 of whole sheet Nori seaweed.

After readying the ingridients, next you are good to prepare your appetizing Chirashizushi with Lots of Toppings by following the guidances on this section:

  1. 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..
  2. Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly..
  3. 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..
  4. 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..
  5. Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips..
  6. 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..
  7. Add the simmered vegetables from Step 3 to the rice and mix in..
  8. Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors..
  9. 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..

Homestyle chirashizushi is a bit more slapdash. 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 is one of the most common sushi varieties prepared in Japanese households. This unusual version (often referred to as scattered sushi) consists of a bowl of sushi rice complemented with a wide group of ingredients that are either layered on top or mixed in the rice.

Recipe : Chirashizushi with Lots of Toppings

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