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Chirashi Sushi (5 Ingredient Chirashi Sushi)
Chirashi Sushi (5 Ingredient Chirashi Sushi)

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We hope you got insight from reading it, now let’s go back to chirashi sushi (5 ingredient chirashi sushi) recipe. You can cook chirashi sushi (5 ingredient chirashi sushi) using 22 ingredients and 13 steps. Here is how you do it.

The ingredients needed to prepare Chirashi Sushi (5 Ingredient Chirashi Sushi):
  1. Take Cooked bamboo shoots in brine
  2. Get eggs' worth Kinshi tamago
  3. Provide pieces Dried gourd
  4. You need Carrot
  5. Prepare Koya tofu
  6. Get Dried shiitake mushrooms
  7. Take Kamaboko
  8. You need Shredded nori seaweed
  9. Take Beni shouga red pickled ginger
  10. Provide For the sushi rice
  11. Provide White rice
  12. Prepare cm square Kombu
  13. Provide less than usual Water
  14. Get For sushi vinegar
  15. Provide Vinegar
  16. Get Sugar
  17. Prepare Salt
  18. Use For the seasonings
  19. Prepare Water from re-hydrating shiitake mushrooms
  20. Get Soy sauce
  21. Use each Sugar/mirin/sake
  22. Prepare Japanese dashi stock powder
Steps to make Chirashi Sushi (5 Ingredient Chirashi Sushi):
  1. Cook the rice with the konbu. Use a little less water than usual.
  2. Moisten the gourds with water, then rub with a generous amount of salt. Boil for 5 minutes, then finely chop.
  3. Re-hydrate the shiitake mushrooms in 300 ml of water. You will use the liquid later, so keep it. Re-hydrate the koya dofu in water as well (about 3 minutes).
  4. Chop the gourds, carrots, bamboo shoots, shiitake mushrooms, koya dofu, and kamaboko into 5-8 mm chunks.
  5. Combine all the sushi vinegar ingredients into a pot and turn on the heat. Once the salt and sugar has dissolved, immediately turn off the heat and let cool.
  6. If you cut the kinshi tamago into squares, you can make it look real nice. You can give the rough ends to your kids to eat. Slice the egg crepe to make kinshi tamago.
  7. Simmer the filling ingredients. Bring the liquid to a boil, then cook the shiitake, carrots, and bamboo shoots over low heat. After 15 minutes, add all remaining fillings and let cook for 2 more minutes to let the flavors absorb.
  8. Transfer to a shallow container and let cool. When cooking the rice, cook with a little less water than usual and cook with the konbu. Once cooked, remove the konbu.
  9. Mix up the rice in the rice pot and add the sushi vinegar, then mix into the rice with the rice spatula using cutting motions. Once mixed in, cool with a hand fan to bring out the shine.
  10. Mix together with the cooled fillings, then garnish with the kinshi tamago, shredded nori, and sesame seeds. Serve with the beni shouga and enjoy!
  11. To make kinshi tamago, see. - - https://cookpad.com/us/recipes/152675-ultra-thin-and-beautiful-shredded-egg-for-chirashi-sushi
  12. To make your own dried shiitake mushrooms, see. - - https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce
  13. You can make a very colorful chirashi sushi by adding shrimp or salmon, tuna, mackerel, octopus, squid, salmon roe, etc on top!

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