A gourgeous dish and easy to cook!!
Chirashi Sushi!!
**Ingredients: (serves 2- 3)**
Vinegared rice, cooked with 1 1/2 U.S.cups rice
- A: 2 eggs, 1 tsp sugar, Pich salt, Vegitable oil
- B: 6 shrimps, Water and salt, 3 Tbsps stock, 1 Tbsp vinegar, 1 tsp sugar, Pinch salt
- C: 4 dried shiitake mashrooms, 2/5 U.S. Cup stock, 2 Tbsps sugar, 1 Tbsp mirin sweet cooking sake, 1 Tbsp soy sayce
- D: 1/3 oz dried gourd strip, Water, Salt, 4/5 U.S. cup stock, 3 Tbsps sugar, 2 Tbsps soy sauce, 2 Tbsp mirin sweet cooking sake
- E: 1/2 carrot, 2/5 U.S. cup stock, 1 tsp sugar, Pinch salt, 1 tsp mirin sweet cooking sake
- F: 1/3 burdock, 2/7 U.S. cup stock, 1 tsp sugar, Pinch salt, 1 tsp mirin sweet cooking sake
- G: 1 2/5 oz lotus root, 3 Tbsps stock, 2 Tbsps vinegar, 1 Tbsp sugar, Pinch salt, Vinegar-added water
- H: 8 to 10 snow peas, Hot water, Salt
- 1 Tbsp white parched sesame
1. Make vinegared rice.
2.Prepare ingredients as follows:
A - Beat the eggs with cutting strples. Add the sugar and salt to the beaten eggs, and strain. Coat a frying pan thinly with vegetable oil, pour in the beaten eggs and make a paperthin omelet. When it goes cool, fold and cut into julienne strips.
B - Mix the stock, vinegar, sugar and salt to make seasoning liquid. Devein the shrimps. Put just enough salt and water in a pot to cover the shrimps. Add the shrimps to the pan, and simmer while stirring until all the liquid is gone. When it goes cool, shell the shrimps, soak in the seasoning liquid and set aside.
C - Soak the dried shiitake mushrooms in cold water to soften, and remove the stems. Put the stock, sugar and shiitake nushrooms into a small pan, and place over a low heat for 5 minuntes. Add the mirin sweet cooking sake and soy sauce, and simmer until the liquid is almost evaporated. When it goes cool, cut the simmered shiitake mushrooms into 1/8-inch X 1/8-inch squares.
D - Rince the dried gourd strip briefly in cold water, rub hard withsalted hands and wash away the salt with cold water. Place the gourd strip and plenty of water in a pot, and boil. When the gourd strip becomes soft to the extent that you can leave a nail mark on the surface when pinching, rinse in cold water. Put the stock, sugar and gourd strip in a pot, and simmer over a low heat for about 5 minutes. Add the soy sauce and mirin sweet cooking sake, and simmer until the liquid is almost gone. When it goes cool, cut the simmered gourd strip into 3/8-inch lengths.
E - Peel the carrot, and cut in half crosswise. Cut one half into about 1/16-inch wide julienne strips. Slice the remaining half into 1/8-inch piecesm and stamp out into a flower shape. Place the stock, sugar, salt, mirin sweet cooking sake and both the shredded and sliced carrot in a pot, and simmer over a low heat until tender.
F - Scape off the skin of the burdock using the back of a knife. Cut into 1/8 to 1/4-inch cubes, and rinse in cold water. Place the stock, sugar and burdock in a pot, and simmer over a low heat for about 5 minutes. Add the soy sauce and mirin sweet cooking sake, and continue to simmer until the liquid is almost gone.
G - Peel the lotus root, and slice thinly. Cut the slices into either half-moons or quarter-rounds. Immerse them in vinegar-added water. Boil briefly, and while hot, soak in the seasoning liquid made of the stock, vinegar, sugar and salt. Make sure that the half-moons or quarter-rounds are completely submerged in the liquid. +et stand until cool.
H - String the snow peas, boil briefly in boiling salted water and rinse in cold water. Cut into half-lengths.
3. When the vinegared rice is cooled to body temperature, mix it with the parched sesame, as well as the shiitake mushrooms, burdock, gourd strip and shredded carrot prepared in 2. above, and place everything into a serving vessel. Scatter the egg threads all over the rice, and decorate the surface colorfully with the lotus root, shrimps, carrot flowers and snow peas.
When mixing the vinegar dressing with rice using a flat wooden spoon to prepare vinegared rice, always use a side ways cutting motion to prevent the grains from being mashed. If mashed, the texture will become pasty.
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