Step-by-Step Guide to Prepare Ultimate My Mother's Chirashi Sushi

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, my mother's chirashi sushi. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

My Mother's Chirashi Sushi is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. My Mother's Chirashi Sushi is something which I’ve loved my entire life.

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

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

1. Get 540 ml White rice
2. Get 1 sheet Kombu for dashi stock
3. Prepare Filling:
4. Get 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. Prepare 1 medium Carrot
9. Take 3 tbsp Light brown sugar
10. Make ready 2 tsp Salt
11. Prepare 3 tbsp Soy sauce
12. Take 2 tsp Cooking sake
13. Take 1 tsp Dashi stock granules
14. Make ready Sushi vinegar
15. Take 60 ml Vinegar
16. Take 30 ml Lemon juice
17. Prepare 2 tbsp Sugar
18. Take 1 tsp Salt
19. Take 20 grams Chirimen jako
20. Get Garnish:
21. Take 5 leaves Shiso leaves
22. Make ready 3 Eggs
23. Take 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. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!