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We hope you got insight from reading it, now let's go back to chirashi sushi (5 ingredient chirashi sushi) recipe. To cook chirashi sushi (5 ingredient chirashi sushi) you need 22 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to make Chirashi Sushi (5 Ingredient Chirashi Sushi):
- Prepare 80 grams of Cooked bamboo shoots in brine.
- Take 2 of eggs' worth Kinshi tamago.
- You need 3 of pieces Dried gourd.
- Provide 1/3 of Carrot.
- Take 1 block of Koya tofu.
- Provide 8 of Dried shiitake mushrooms.
- Get 50 grams of Kamaboko.
- Prepare 1 of Shredded nori seaweed.
- You need 1 of Beni shouga red pickled ginger.
- Provide of For the sushi rice.
- Get 450 grams of White rice.
- You need 5 of cm square Kombu.
- Take 1 dash of less than usual Water.
- Get of For sushi vinegar.
- Prepare 5 tbsp of Vinegar.
- Take 2 tbsp of Sugar.
- Provide 1 tsp of Salt.
- Get of For the seasonings.
- Prepare 300 ml of Water from re-hydrating shiitake mushrooms.
- Get 2 tbsp of Soy sauce.
- Use 1 tbsp of each Sugar/mirin/sake.
- Provide 1/2 tsp of Japanese dashi stock powder.
Instructions to make Chirashi Sushi (5 Ingredient Chirashi Sushi):
- Cook the rice with the konbu. Use a little less water than usual..
- Moisten the gourds with water, then rub with a generous amount of salt. Boil for 5 minutes, then finely chop..
- Re-hydrate the shiitake mushrooms in 300 ml of water. You will use the liquid later, so keep it. Re-hydrate the koya dofu in water as well (about 3 minutes)..
- Chop the gourds, carrots, bamboo shoots, shiitake mushrooms, koya dofu, and kamaboko into 5-8 mm chunks..
- Combine all the sushi vinegar ingredients into a pot and turn on the heat. Once the salt and sugar has dissolved, immediately turn off the heat and let cool..
- If you cut the kinshi tamago into squares, you can make it look real nice. You can give the rough ends to your kids to eat. Slice the egg crepe to make kinshi tamago..
- Simmer the filling ingredients. Bring the liquid to a boil, then cook the shiitake, carrots, and bamboo shoots over low heat. After 15 minutes, add all remaining fillings and let cook for 2 more minutes to let the flavors absorb..
- Transfer to a shallow container and let cool. When cooking the rice, cook with a little less water than usual and cook with the konbu. Once cooked, remove the konbu..
- Mix up the rice in the rice pot and add the sushi vinegar, then mix into the rice with the rice spatula using cutting motions. Once mixed in, cool with a hand fan to bring out the shine..
- Mix together with the cooled fillings, then garnish with the kinshi tamago, shredded nori, and sesame seeds. Serve with the beni shouga and enjoy!.
- To make kinshi tamago, see. https://cookpad.com/us/recipes/152675-ultra-thin-and-beautiful-shredded-egg-for-chirashi-sushi.
- To make your own dried shiitake mushrooms, see. https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce.
- You can make a very colorful chirashi sushi by adding shrimp or salmon, tuna, mackerel, octopus, squid, salmon roe, etc on top!.
We also have a made-from-scratch version on the blog. And often Chirashi Sushi contains a lot of ingredients that are not used in most other types of sushi like, kamaboko (fish cakes), soboro (meat, egg, or fish), bamboo shoots, lotus root and baby corn. Cook the sushi rice (short grain rice) and add the sushi vinegar powder and mix well. Serve rice in a bowl, place a sheet of nori on the rice. Place all the diced ingredients over it nicely.
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