Recipe of Quick Chirashi Sushi (5 Ingredient Chirashi Sushi)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, chirashi sushi (5 ingredient chirashi sushi). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chirashi Sushi (5 Ingredient Chirashi Sushi) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Chirashi Sushi (5 Ingredient Chirashi Sushi) is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chirashi sushi (5 ingredient chirashi sushi) using 22 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Chirashi Sushi (5 Ingredient Chirashi Sushi):

1. Take 80 grams Cooked bamboo shoots in brine
2. Make ready 2 eggs' worth Kinshi tamago
3. Take 3 pieces Dried gourd
4. Make ready 1/3 Carrot
5. Take 1 block Koya tofu
6. Get 8 Dried shiitake mushrooms
7. Prepare 50 grams Kamaboko
8. Make ready 1 Shredded nori seaweed
9. Prepare 1 Beni shouga red pickled ginger
10. Make ready For the sushi rice
11. Prepare 450 grams White rice
12. Prepare 5 cm square Kombu
13. Prepare 1 dash less than usual Water
14. Take For sushi vinegar
15. Take 5 tbsp Vinegar
16. Get 2 tbsp Sugar
17. Prepare 1 tsp Salt
18. Prepare For the seasonings
19. Make ready 300 ml Water from re-hydrating shiitake mushrooms
20. Prepare 2 tbsp Soy sauce
21. Prepare 1 tbsp each Sugar/mirin/sake
22. Get 1/2 tsp 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!

So that is going to wrap it up for this special food chirashi sushi (5 ingredient chirashi sushi) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!