Recipe of Favorite My Mother's Chirashi Sushi

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, my mother's chirashi sushi. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

My Mother's Chirashi Sushi is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. My Mother's Chirashi Sushi is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook my mother's chirashi sushi using 23 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make My Mother's Chirashi Sushi:

1. Take 540 ml White rice
2. Prepare 1 sheet Kombu for dashi stock
3. Get Filling:
4. Make ready 500 ml Water
5. Get 5 Dried shiitake mushrooms (thick, plump ones)
6. Make ready 100 grams Lotus root
7. Get 150 grams Cooked bamboo shoots in brine
8. Get 1 medium Carrot
9. Get 3 tbsp Light brown sugar
10. Make ready 2 tsp Salt
11. Make ready 3 tbsp Soy sauce
12. Take 2 tsp Cooking sake
13. Prepare 1 tsp Dashi stock granules
14. Prepare Sushi vinegar
15. Make ready 60 ml Vinegar
16. Take 30 ml Lemon juice
17. Make ready 2 tbsp Sugar
18. Take 1 tsp Salt
19. Make ready 20 grams Chirimen jako
20. Take Garnish:
21. Take 5 leaves Shiso leaves
22. Take 3 Eggs
23. Make ready 1 tbsp Shiro-dashi

Steps to make My Mother's Chirashi Sushi:

1. Soak the dried shiitake in 500 ml of water to rehydrate. Add the kombu to the uncooked rice and cook with the normal amount of water.
2. Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock.
3. Add the dashi and the shiitake water to the filling and bring to a boil. Add the sugar, continue to simmer at medium heat and remove any scum that arises.
4. Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order). Simmer on a low heat until there's no liquid left.
5. Once the rice is cooked, make the sushi vinegar. Mix the vinegar, lemon juice, sugar, and salt. Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat. Once the sugar begins to dissolve, promptly switch off the heat.
6. Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
7. Once the sushi rice has cooled, add the drained filling and mix.
8. Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago). Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!

So that is going to wrap it up for this exceptional food my mother's chirashi sushi recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!