Farmhouse Recipe Chirashi Sushi

• 450 grams cooked White rice
• 5 cm long piece Kombu
• 80 to 100 ml Sushi vinegar (*refer below)
• 2 Cooked kanpyo gourd strips (refer below)
• 1 Snap peas or mangetout (boiled in salted water and sliced thinly)
• 1 Shredded nori seaweed
• 100 grams Cooked and chopped bamboo shoots
• 50 grams Carrot
• 4 Dried shiitake mushrooms
• 200 ml Japanese dashi stock
• 1 1/2 tbsp Soy sauce, mirin
• 1/2 tbsp Sugar
• 6 Shrimp
• 100 grams Lotus root
• 3 Eggs (well beaten)
• 1 pinch Salt
• 1 tsp Katakuriko

1. Preparation for A: Shred the carrots into 2 cm long strips.
2. Discard the stiff roots of the hydrated shiitake mushrooms and chop thinly.
3. Also chop the bamboo shoots in the same way.
4. Put the prepped A and B in a pot and simmer until the liquid is reduced.
5. Rest to cool.
6. Chop the kampyo gourd strips thinly.
7. Preparation for C: Briefly cook the shrimp in boiling water with a small amount of sake.
8. Peel the shell and chop in half.
9. Peel the skin off the lotus root and boil, then slice into quarter-rounds.
10. Soak the prepped C into sushi vinegar while it's hot, and remove the shrimp after 10 minutes.
11. (Leave the lotus roots to soak.)
12. Cook rice combined with kombu seaweed with slightly less water than usual.
13. When cooked, remove the seaweed.
14. While the rice is hot, combine the sushi vinegar with lotus roots in Step 4 (with the shrimp removed).
15. Mix everything together while cooling it off with a fan.
16. Combine with the mixed ingredients in Step 2 and arrange on a dish.
17. Make sure to mix lightly in cutting motions, while cooling it off with a fan.
18. Try not to knead the grains together.
19. Top with the shrimp (that were soaked in sushi vinegar and then removed), kinshi tamago, and peas to finish.
20. Also top with shredded nori seaweed to your liking.
21. Homemade Sushi Vinegar Very useful to have in stock.
22. Cooked Kanpyo Gourd Strips These can be frozen for storage.
23. They're great in this chirashi sushi.
24. About the B ingredients: you can substitute the "200 ml of Japanese dashi stock + 1.5 tablespoon soy sauce and mirin" with "200 ml of water + 3 tablespoons of multi-purpose dashi soy sauce".

white rice, vinegar, peas, bamboo shoots, carrot, shiitake mushrooms, stock, soy sauce, sugar, shrimp, lotus root, eggs, salt, katakuriko

Taken from cookpad.com/us/recipes/159114-farmhouse-recipe-chirashi-sushi (may not work)