Recipe: Appetizing Flower Chirashi Sushi

Flower Chirashi Sushi.

You can have Flower Chirashi Sushi using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Flower Chirashi Sushi

1. It's 550 of grams, about 3 small bowlful Plain cooked rice.
2. You need 1 of commercial Chirashi sushi mix.
3. You need 10 of thin slices Carrot.
4. It's 2 of Dried shiitake mushrooms.
5. It's 1 of Koya tofu.
6. Prepare 10 of Mangetouts.
7. It's of Kinshi tamago (finely shredded thin omelet).
8. You need 2 of ● Eggs.
9. It's 1 tsp of ● Sugar.
10. Prepare of Prawns.
11. Prepare 5 of to 10 (cooked).
12. You need 1 tbsp of ○Vinegar.
13. It's 1/2 tsp of ○Sugar.
14. You need 1 of Sakura denbu.

Flower Chirashi Sushi step by step

1. Add the ● ingredients to the eggs and make Kinshi tamago..
2. Cut the carrot slices with a flower shaped cutter. Rehydrate the dried shiitake mushrooms and slice thinly..
3. Stew the koya tofu, carrot and shitake mushrooms with in a dashi broth (1 cup of dashi stock, 1 tablespoon each of sugar, mirin, sake, 1 teaspoon of usukuchi soy sauce and a pinch of salt)..
4. Marinate the prawns in the ○ ingredients. I used ready-cooked prawns for salad..
5. Cut the koya tofu into small cubes. Add the chirashi sushi mix, koya tofu and shiitake mushrooms to the rice..
6. Fill a mould with the prepared sushi rice. Place the egg and denbu on top like in the photo..
7. Arrange the sliced prawns, carrots and mangetouts on top and serve..
8. If you have leftover rice, serve with other ingredients as is..

How to Prepare Yummy Easy to Make Seasoned Chirashi Sushi

Easy to Make Seasoned Chirashi Sushi.

You can have Easy to Make Seasoned Chirashi Sushi using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Easy to Make Seasoned Chirashi Sushi

1. It's 480 ml of Rice.
2. It's 1 of Aburaage.
3. It's 3 slice of Dried shiitake mushrooms.
4. It's 1/2 of Carrot.
5. Prepare 100 ml of ○Sushi vinegar.
6. Prepare 200 ml of ○The soaking liquid from the dried shiitake mushrooms.
7. You need 1 tbsp of ○ Soy sauce.
8. Prepare 5 of cm square Kombu.
9. Prepare 2 of Egg.
10. It's 20 grams of Chirimen jako.
11. Prepare 1 of Snow peas (or snap garden peas, nanohana, etc).
12. You need 1 of to garnish Chopped raw tuna (or shrimp, salmon).

Easy to Make Seasoned Chirashi Sushi instructions

1. Wash the rice with water and soak in water for 30 minutes (discard the water), add the right amount of water for the rice and ○ ingredients. Add the kombu seaweed, shiitake mushrooms carrots and aburaage and cook as usual..
2. Wash the rice with water and keep it in water for 30 minutes (then discard the water) and add the right amount of water for the rice and all ○ ingredients. Add kombu seaweed, shiitake mushrooms carrots and aburaage and cook as usual..
3. Add the chirimen jako when the rice has cooked and mix it as if you are cutting the rice..
4. Beat the eggs in a bowl (add 2 teaspoons of sugar and a pinch of salt) and beat it well then make scrambled eggs using 4 sticks of chopsticks in a small pan with and put it aside on a plate when it is done..
5. Serve Step 3 on a plate and top it with the scrambled eggs, snow peas, tuna, then it is done..
6. Use any kinds of ingredients you like to decorate..

Recipe: Delicious Chirashi Sushi (Sushi for Dolls' Day)

Chirashi Sushi (Sushi for Dolls' Day).

You can cook Chirashi Sushi (Sushi for Dolls' Day) using 39 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Chirashi Sushi (Sushi for Dolls' Day)

1. You need of Sushi Rice.
2. Prepare 2 1/2 cup of Rice (cooked with kombu and two tablespoons of sake).
3. It's 100 ml of Vinegar.
4. Prepare 3 tbsp of Sugar.
5. Prepare 2 tsp of Salt.
6. Prepare of Ingredients (for the shiitake mushrooms).
7. You need 6 slice of Dried shiitake mushrooms.
8. Prepare 100 ml of Dashi stock.
9. You need 100 ml of The soaking liquid from the dried shiitake mushrooms.
10. You need 2 tbsp of Sugar.
11. You need 1 1/2 tbsp of Soy sauce.
12. You need of Ingredients (for the lotus root).
13. It's 150 grams of Lotus root (thin).
14. It's 200 ml of Water (A).
15. It's 1 tbsp of Vinegar (A).
16. Prepare 100 ml of Water (B).
17. It's 100 ml of Vinegar (B).
18. It's 1 tbsp of Sugar (B).
19. You need of Ingredients (for the burdock root).
20. It's 30 cm of Burdock root.
21. Prepare 100 ml of Dashi stock.
22. You need 1 tsp of Mirin.
23. It's 1 tsp of Usukuchi soy sauce.
24. Prepare of Ingredients (for the kampyo, aburaage & carrots).
25. You need 20 grams of Kampyo (dried).
26. Prepare 1 of Carrot.
27. It's 2 slice of Aburaage.
28. It's 400 ml of Dashi stock.
29. It's 2 tbsp of Mirin.
30. You need 2 tbsp of Sugar.
31. You need 1 1/2 tbsp of Usukuchi soy sauce.
32. Prepare of ●Decorations.
33. Prepare 6 of Shrimp.
34. Prepare 2 of Conger eel (covered in sauce).
35. You need 6 of eggs Kinshi tamago.
36. It's 18 of Snow peas.
37. You need 1 of half a fish Vinegared mackerel.
38. Prepare 1 can of Arch shells.
39. You need 1 of pre-shredded is fine Toasted nori seaweed.

Chirashi Sushi (Sushi for Dolls' Day) step by step

1. Soak the dried shiitake mushrooms in water overnight to reconstitute, then simmer with dashi stock and sugar. Once the broth is half done, add soy sauce and simmer until the liquid is reduced. Finish over high heat..
2. For the vinegared lotus root, first soak in vinegar water (A) and turn on the heat after letting sit for 15 minutes. Once they become transparent, soak in the sweet vinegar mixture (B)..
3. Thinly shave the burdock root and soak in water for 10 minutes. Remove the scum and cook over medium heat with dashi stock, mirin, and usukuchi light soy sauce. Simmer until most of the sauce has reduced!.
4. Reconstitute the kampyo in lukewarm water and boil the aburaage for 2 minutes to remove excess oil. Put the dashi stock and other ingredients in a pot and simmer until most of the broth has reduced..
5. Devein the shrimp, stab with toothpicks to straighten, then cook!.
6. Storebought conger eel is just fine! Get ones already covered with sauce. Cover with more sauce and grill!.
7. The shredded omlets are made with 6 eggs. Add a pinch of salt and fry in vegetable oil!.
8. Remove the stems from the snow peas, blanch in salted hot water, and finely slice..
9. I make the vinegared mackerel myself, but I'll show you how to do that here again another time!.
10. I definitely want you to add canned arch shells (aka gai). Pour out the liquid and mix it in with the sushi rice..
11. Make 3 cups of rice! Add 10 cm of kombu and 2 tablespoons of sake and cook! Add vinegar right after it finishes cooking while it's still hot..
12. Once the sushi rice cools to body temperature, add the ingredients! (The flavor won't hold together if it cools too much!) Top with the decorations and, yes! You're done!.
13. It's perfect paired with clear hamaguri clam soup!.

Easiest Way to Prepare Tasty 5-Ingredient Chirashi Sushi

5-Ingredient Chirashi Sushi.

You can have 5-Ingredient Chirashi Sushi using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of 5-Ingredient Chirashi Sushi

1. It's 3 of rice bowls' worth x 2 Sushi Rice.
2. You need of Stew.
3. It's 5 of Dried shiitake mushrooms.
4. It's 30 grams of Dried kampyo.
5. Prepare 1/2 of Burdock root.
6. Prepare 1/2 of Carrot.
7. You need 1 of Aburaage.
8. Prepare 200 ml of A: Rehydrated shiitake mushrooms.
9. It's 200 ml of A: Water.
10. Prepare 1/2 tsp of A: Dashi stock granules.
11. Prepare 3 tbsp of of each A: Soy sauce, sugar.
12. You need 1 tbsp of of each A: Sake, mirin.
13. Prepare 2 of Eggs for iri tamago.
14. You need 1 tbsp of each of sugar and sake; 1 dash of salt B: Sugar, sake, salt.
15. Prepare 1 of Nori seaweed.
16. Prepare 1 of Mitsuba or Shiso leaves.
17. It's 1 of seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional).

5-Ingredient Chirashi Sushi instructions

1. Rehydrate the dried shiitake mushrooms, remove the stems, and cut into thin slices. Reserve 1 cup of the water of soaking water. Cut the carrots and aburaage into thin matchsticks about 3-4 cm long..
2. Wash the kampyo and rub with a bit of salt. Soak in water for 10 minutes to rehydrate. Cut into 1 cm wide pieces. Cut the burdock root into long, thin shavings..
3. Bring the A ingredients to a boil in a pot. Add Steps 1 and 2, lid, then simmer over medium heat for about 30 minutes until the stock is cooked off. Let cool..
4. Beat the eggs and flavor with the B ingredients. Heat some vegetable oil in a frying pan, then add the eggs. Take 4 chopsticks and scramble quickly to make iri tamago..
5. Mix the simmered ingredients into the rice, and place the scrambled eggs on top. Garnish with minced mitsuba or shiso and it's complete!.
6. If you have shrimp or lotus root on hand, blanche, then marinate in the seasonings before placing on top for a more elegant version!.