My Mother's Chirashi Sushi

• 540 ml White rice
• 1 sheet Kombu for dashi stock
• 500 ml Water
• 5 Dried shiitake mushrooms (thick, plump ones)
• 100 grams Lotus root
• 150 grams Cooked bamboo shoots in brine
• 1 medium Carrot
• 3 tbsp Light brown sugar
• 2 tsp Salt
• 3 tbsp Soy sauce
• 2 tsp Cooking sake
• 1 tsp Dashi stock granules
• 60 ml Vinegar
• 30 ml Lemon juice
• 2 tbsp Sugar
• 1 tsp Salt
• 20 grams Chirimen jako
• 5 leaves Shiso leaves
• 3 Eggs
• 1 tbsp Shiro-dashi

1. Soak the dried shiitake in 500 ml of water to rehydrate.
2. Add the kombu to the uncooked rice and cook with the normal amount of water.
3. Chop the softened shiitake and other vegetables into 5 mm pieces.
4. The water from the shiitake will be used for stock.
5. Add the dashi and the shiitake water to the filling and bring to a boil.
6. Add the sugar, continue to simmer at medium heat and remove any scum that arises.
7. Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order).
8. Simmer on a low heat until there's no liquid left.
9. Once the rice is cooked, make the sushi vinegar.
10. Mix the vinegar, lemon juice, sugar, and salt.
11. Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat.
12. Once the sugar begins to dissolve, promptly switch off the heat.
13. Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
14. Once the sushi rice has cooled, add the drained filling and mix.
15. Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago).
16. Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!

stock, shiitake mushrooms, lotus root, brine, carrot, brown sugar, salt, soy sauce, sake, granules, vinegar, lemon juice, sugar, salt, chirimen jako, leaves, eggs

Taken from cookpad.com/us/recipes/188318-my-mothers-chirashi-sushi (may not work)