Bamboo Shoot Chirashi Sushi for the Spring Season

• 2160 grams Plain cooked rice
• 120 ml Sushi vinegar See instructions
• 250 grams Bamboo shoot (boiled)
• 1/2 Carrot
• 30 grams Dried shiitake mushroom
• 1 The soaking liquid from the dried shiitake mushrooms
• 2 grams Dashi stock granules
• 3 tbsp Sugar
• 1 see instructions Water
• 2 tbsp Soy sauce
• 4 Eggs for the kinshi tamago
• 1 Dried seaweed sheet, White sesame seeds, sansho leaves

1. Soak the dried shiitake mushrooms in warm water for a while until softened.
2. Thinly slice the bamboo shoot, carrots and shiitake mushrooms.
3. Put the vegetables you chopped at Step 1 in a pan with all the ingredients except for the soy sauce.
4. Add enough water to cover the ingredients in the pan.
5. Cook for 10 minutes over high heat.
6. Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool.
7. Prepare the sushi rice.
8. You need 20 ml of sushi vinegar for 1 rice cooker cup of rice.
9. Pour sushi vinegar over the hot cooked rice, mix and let it cool.
10. Make the kinshi tamago.
11. Whisk the eggs with a pinch of salt and cook on a frying pan.
12. Make thin crepes and julienne like in the photo.
13. Add the ingredients from Step 3 to the sushi rice from Step 4.
14. Serve on a plate.
15. Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done.
16. Serve with a bowl of clear soup.
17. The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar.
18. Or you could use the commercial kind.

rice, vinegar, shoot, carrot, shiitake mushroom, shiitake mushrooms, granules, sugar, water, soy sauce, eggs, sheet

Taken from cookpad.com/us/recipes/156062-bamboo-shoot-chirashi-sushi-for-the-spring-season (may not work)