For Hinamatsuri Girl's Day Festival Basic Gomoku (5 Ingredient) Sushi Mix

• 1/4 Carrot
• 1/4 Burdock root
• 30 to 40 grams Lotus root
• 4 Dried shiitake mushrooms, rehydrated in water
• 2 pieces Aburaage
• 400 ml Dashi stock
• 3 tbsp Sake
• 3 tbsp Sugar
• 3 tbsp Soy sauce
• 4 tbsp Vinegar
• 3 tbsp Sugar
• 1 tsp Salt
• 3 rice cooker cups - 480 ml Uncooked rice

1. Shred the vegetables.
2. Slice the lotus root thinly and cut into quarter rounds (the photo doesn't show the lotus root.)
3. Add enough dashi stock to the soaking liquid from the dried shiitake mushrooms to make it 2 cups (400 ml) in total.
4. Add 3 tablespoons of sake, 3 tablespoons of sugar and 3 tablespoons of soy sauce.
5. Simmer the vegetables in this liquid.
6. Cook over high heat, watching it so that it doesn't burn.
7. Cover with a drop lid or otoshibuta, and simmer until there's no liquid left in the pan.
8. If you are freezing this, let it cool down, transfer to a storage container with an airtight lid, and freeze.
9. When the simmered ingredients have cooled, mix with the cooked rice and combined sushi vinegar using a cut-and-fold motion.
10. Top with your favorite toppings.
11. I made this using salt instead of soy sauce for someone with a wheat allergy.
12. I made this with wakame seaweed rice + denbu (shredded cooked cod dyed pink) rice.
13. This is hishi-mochi style (cut into a diamond shape)
14. I made little hina doll shaped onigiri rice balls, one for each child.

carrot, root, lotus root, shiitake mushrooms, aburaage, stock, sake, sugar, soy sauce, vinegar, sugar, salt, rice cooker

Taken from cookpad.com/us/recipes/156848-for-hinamatsuri-girls-day-festival-basic-gomoku-5-ingredient-sushi-mix (may not work)