Step-by-Step Guide to Make Award-winning Bamboo Shoot Chirashi Sushi for the Spring Season

Bamboo Shoot Chirashi Sushi for the Spring Season

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, bamboo shoot chirashi sushi for the spring season. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Bamboo Shoot Chirashi Sushi for the Spring Season is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Bamboo Shoot Chirashi Sushi for the Spring Season is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have bamboo shoot chirashi sushi for the spring season using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Bamboo Shoot Chirashi Sushi for the Spring Season:
  1. Prepare ●Sushi rice
  2. Make ready 2160 grams Plain cooked rice
  3. Prepare 120 ml Sushi vinegar ※See instructions
  4. Take ●Ingredients
  5. Take 250 grams Bamboo shoot (boiled)
  6. Get 1/2 Carrot
  7. Make ready 30 grams Dried shiitake mushroom
  8. Take ●For broth
  9. Prepare 1 The soaking liquid from the dried shiitake mushrooms
  10. Make ready 2 grams Dashi stock granules
  11. Prepare 3 tbsp Sugar
  12. Prepare 1 ※see instructions Water
  13. Get 2 tbsp Soy sauce
  14. Make ready ●Toppings
  15. Take 4 Eggs for the kinshi tamago
  16. Take 1 Dried seaweed sheet, White sesame seeds, sansho leaves
Instructions to make Bamboo Shoot Chirashi Sushi for the Spring Season:
  1. Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms.
  2. Put the vegetables you chopped at Step 1 in a pan with all the ● ingredients except for the soy sauce. Add enough water to cover the ingredients in the pan. Cook for 10 minutes over high heat.
  3. Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool.
  4. Prepare the sushi rice. You need 20 ml of sushi vinegar for 1 rice cooker cup of rice. Pour sushi vinegar over the hot cooked rice, mix and let it cool.
  5. Make the kinshi tamago. Whisk the eggs with a pinch of salt and cook on a frying pan. Make thin crepes and julienne like in the photo.
  6. Add the ingredients from Step 3 to the sushi rice from Step 4.
  7. Serve on a plate.
  8. Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup.
  9. ※The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar. Or you could use the commercial kind.

So that’s going to wrap it up for this exceptional food bamboo shoot chirashi sushi for the spring season recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!