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Chirashi Sushi (Sushi for Dolls' Day)
Chirashi Sushi (Sushi for Dolls' Day)

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We hope you got benefit from reading it, now let’s go back to chirashi sushi (sushi for dolls' day) recipe. You can cook chirashi sushi (sushi for dolls' day) using 39 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to prepare Chirashi Sushi (Sushi for Dolls' Day):
  1. Provide Sushi Rice
  2. Take Rice (cooked with kombu and two tablespoons of sake)
  3. Take Vinegar
  4. You need Sugar
  5. Take Salt
  6. Take Ingredients (for the shiitake mushrooms)
  7. You need Dried shiitake mushrooms
  8. Use Dashi stock
  9. Take The soaking liquid from the dried shiitake mushrooms
  10. You need Sugar
  11. Prepare Soy sauce
  12. Prepare Ingredients (for the lotus root)
  13. Take Lotus root (thin)
  14. You need Water (A)
  15. Prepare Vinegar (A)
  16. You need Water (B)
  17. Use Vinegar (B)
  18. Prepare Sugar (B)
  19. Provide Ingredients (for the burdock root)
  20. You need Burdock root
  21. Prepare Dashi stock
  22. Provide Mirin
  23. Prepare Usukuchi soy sauce
  24. Provide Ingredients (for the kampyo, aburaage & carrots)
  25. Take Kampyo (dried)
  26. Prepare Carrot
  27. Get Aburaage
  28. Use Dashi stock
  29. Get Mirin
  30. Provide Sugar
  31. Get Usukuchi soy sauce
  32. Use ●Decorations
  33. Provide Shrimp
  34. You need Conger eel (covered in sauce)
  35. Take eggs Kinshi tamago
  36. Prepare Snow peas
  37. You need half a fish Vinegared mackerel
  38. Prepare Arch shells
  39. Prepare pre-shredded is fine Toasted nori seaweed
Steps to make Chirashi Sushi (Sushi for Dolls' Day):
  1. Soak the dried shiitake mushrooms in water overnight to reconstitute, then simmer with dashi stock and sugar. Once the broth is half done, add soy sauce and simmer until the liquid is reduced. Finish over high heat.
  2. For the vinegared lotus root, first soak in vinegar water (A) and turn on the heat after letting sit for 15 minutes. Once they become transparent, soak in the sweet vinegar mixture (B).
  3. Thinly shave the burdock root and soak in water for 10 minutes. Remove the scum and cook over medium heat with dashi stock, mirin, and usukuchi light soy sauce. Simmer until most of the sauce has reduced!
  4. Reconstitute the kampyo in lukewarm water and boil the aburaage for 2 minutes to remove excess oil. Put the dashi stock and other ingredients in a pot and simmer until most of the broth has reduced.
  5. Devein the shrimp, stab with toothpicks to straighten, then cook!
  6. Storebought conger eel is just fine! Get ones already covered with sauce. Cover with more sauce and grill!
  7. The shredded omlets are made with 6 eggs. Add a pinch of salt and fry in vegetable oil!
  8. Remove the stems from the snow peas, blanch in salted hot water, and finely slice.
  9. I make the vinegared mackerel myself, but I'll show you how to do that here again another time!
  10. I definitely want you to add canned arch shells (aka gai). Pour out the liquid and mix it in with the sushi rice.
  11. Make 3 cups of rice! Add 10 cm of kombu and 2 tablespoons of sake and cook! Add vinegar right after it finishes cooking while it's still hot.
  12. Once the sushi rice cools to body temperature, add the ingredients! (The flavor won't hold together if it cools too much!) Top with the decorations and, yes! You're done!
  13. It's perfect paired with clear hamaguri clam soup!

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