Chirashi Zushi Recipe

  1. Wash rice well and cook with 4 1/2 c. water.
  2. Heat vinegar and add in sugar, salt and ajinomoto and stir till dissolved, set aside.
  3. When rice is cooked, sprinkle cooked vinegar over the rice and mix thoroughly with a spatula with a gently cutting motion, set aside.
  4. Soak shitake in hot water for 1 hour.
  5. Save this hot water for stock.
  6. Drain shitake and cut into 1/4 inch strips.
  7. Mix all dashi stock ingredients and cook shitake for 1 hour.
  8. Drain and set aside.
  9. Soak kanpyo in hot water for 1 hour, drain.
  10. Cook and simmer in vegetable stock for 30 min.
  11. Drain and cut into small pcs.
  12. Beat Large eggs and add in 1/4 tsp.
  13. salt.
  14. Add in 2 Tbsp.
  15. sugar, 2 Tbsp.
  16. mirin, 2 Tbsp.
  17. water and 1/2 tsp.
  18. hondashi, mix well.
  19. Heat 8 inch square well oiled frying pan, and pour in egg mix.
  20. Cook and turn over once.
  21. Slice into fine 1 inch strips.
  22. Set aside.
  23. Cut bamboo shoots into thin 1 inch strips, cook in dashi stock 20 min.
  24. Drain and set aside.
  25. Cut bamboo shoots into thin 1 inch strips, cook in dashi stock 20 min.
  26. Drain and set aside.
  27. Shred carrots and cook in dashi stock for 5 min.
  28. Drain and set aside.
  29. Cut kamaboko into thin strips.
  30. Cut thin, width way first, then cut thin strips so which there is red on each piece.
  31. Sprinkle vinegar to prevent sticking together.
  32. Drain and set aside.
  33. Boil 1/2 c. water and add in 1/2 tsp.
  34. sugar, 1/4 tsp.
  35. salt and add in frzn peas.
  36. Cook 5 min.
  37. Don't over cook.
  38. Drain and set aside.
  39. Combine shitake, kanpyo, bamboo shoots, carrots with cooled vinegar rice, mixing lightly.
  40. Garnish with peas, kamaboko, Large eggs and pickled red ginger roots.

mushrooms, kanpyo, bamboo shoots, eggs, red kamaboko, frzn peas, carrots, pickled red ginger root, rice, water

Taken from cookeatshare.com/recipes/chirashi-zushi-21634 (may not work)

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