Steps to Make Quick 5-Ingredient Chirashi Sushi
Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, 5-ingredient chirashi sushi. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chirashi sushi is made of sushi rice and a colorful medley of vegetables, egg crepe, sashimi as toppings. Learn how to make this quick and easy Among all the different types of sushi in Japan, Chirashi Sushi (ちらし寿司), literally means "scattered sushi", is probably the most common sushi. There really is no "set" recipe for chirashi sushi and the ingredients tend to vary regionally. Many times it may be left to either the chef's choice or customer preference also.
5-Ingredient Chirashi Sushi is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. 5-Ingredient Chirashi Sushi is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook 5-ingredient chirashi sushi using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make 5-Ingredient Chirashi Sushi:
- Take 3 rice bowls' worth x 2 Sushi Rice
- Make ready Stew
- Get 5 Dried shiitake mushrooms
- Prepare 30 grams Dried kampyo
- Make ready 1/2 Burdock root
- Prepare 1/2 Carrot
- Take 1 Aburaage
- Prepare 200 ml A: Rehydrated shiitake mushrooms
- Take 200 ml A: Water
- Get 1/2 tsp A: Dashi stock granules
- Take 3 tbsp of each A: Soy sauce, sugar
- Get 1 tbsp of each A: Sake, mirin
- Get 2 Eggs for iri tamago
- Take 1 tbsp each of sugar and sake; 1 dash of salt B: Sugar, sake, salt
- Prepare 1 Nori seaweed
- Take 1 Mitsuba or Shiso leaves
- Get 1 seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional)
Chirashi sushi is simply sushi rice topped with different types of fish served raw. It can also come with shredded eggs, shiitake mushrooms or other topping options. Chirashi sushi is usually served on special occasions like festivals or birthdays and can be served in individual bowls or family size bowls. This is my favourite type of sushi.
Instructions to make 5-Ingredient Chirashi Sushi:
- Rehydrate the dried shiitake mushrooms, remove the stems, and cut into thin slices. Reserve 1 cup of the water of soaking water. Cut the carrots and aburaage into thin matchsticks about 3-4 cm long.
- Wash the kampyo and rub with a bit of salt. Soak in water for 10 minutes to rehydrate. Cut into 1 cm wide pieces. Cut the burdock root into long, thin shavings.
- Bring the A ingredients to a boil in a pot. Add Steps 1 and 2, lid, then simmer over medium heat for about 30 minutes until the stock is cooked off. Let cool.
- Beat the eggs and flavor with the B ingredients. Heat some vegetable oil in a frying pan, then add the eggs. Take 4 chopsticks and scramble quickly to make iri tamago.
- Mix the simmered ingredients into the rice, and place the scrambled eggs on top. Garnish with minced mitsuba or shiso and it's complete!
- If you have shrimp or lotus root on hand, blanche, then marinate in the seasonings before placing on top for a more elegant version!
Chirashi sushi is usually served on special occasions like festivals or birthdays and can be served in individual bowls or family size bowls. This is my favourite type of sushi. And for this occasion I have a photo guide for you. From the guest seating order, to the table manners. From the order of the servings, to the color of food.
So that’s going to wrap this up with this special food 5-ingredient chirashi sushi recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!