Chirashizushi
Ingredients: Fresh Steamed Rice, rice, water, sake, kombu seaweed · 40 min cook time · 415kcal · ~₩18,500
Ingredients
330g Fresh Steamed Rice, 180ml rice, 180ml water, 1tbsp sake, 9cm2 kombu seaweed, 100g snap bean pods, 1pinch salt, 30g dried shiitake mushrooms, 2sheets aburaage, 1개 carrot, 100g lotus root, 3tbsp rice vinegar, 2tbsp sugar, 200ml dashi stock, 2tbsp soy sauce, 1sheet shredded fried egg sheet (kinshi tamago), 30g shoga amazuzuke (ginger pickled with sweet vinegar), 50g marinated salmon roe (ikura shoyuzuke)
Instructions
1. Remove the firm stringy fibers of the snap bean pods.
2. Add a pinch of salt to a pot of boiling water and then drop in the bean pods. Simmer for just under a minute, remove and soak them in a bowl of ice water to keep them from discoloring. Drain the excess water and slice the bean pods using diagonal cuts.
3. Rehydrate the dried shiitake mushrooms and squeeze out the excess liquid. Remove the stems and slice the shiitake into the thinnest possible strips. Strain the remaining shiitake liquid and reserve it for later use.
4. Remove the excess oil from the aburaage, thin deep-fried tofu using a paper towel. Cut it in half, stack and then cut into strips.
5. Remove the stem end of the carrot. Peel it with a peeler. Then, cut into 3cm or 1 inch strips. Make the strips kind of thick to keep them from breaking apart while simmering.
6. Peel the lotus root. Make several cuts lengthwise and then slice into small pieces. Lightly rinse and remove the excess water.
7. Combine the rice vinegar, sugar and salt and mix thoroughly to make the vinegar mixture (Awasezu).
8. Add the dashi stock to the shiitake liquid until it reaches about 200ml or 7 fl oz. Pour the dashi stock into a pot. Add the shiitake mushrooms, aburaage, carrot and lotus root and turn on the burner.
9. When it comes to a rolling boil, ladle out the foam to remove any unwanted flavor. Then, add the sake, sugar, soy sauce and salt and lightly stir.
10. Place a drop-lid, also known as otoshi buta into the pot. This will help the ingredients cook evenly while reducing the broth. Simmer on medium low heat for about a total of 12 minutes until most of the liquid reduces.
11. Turn off the burner, cover with the otoshi buta again and allow the ingredients to absorb the broth.
12. Gradually pour the vinegar mixture onto the fresh steamed rice. Toss to coat using a slashing motion to avoid crushing the grains. Use a fan to slightly cool the rice.
13. Place the mixed ingredients into a mesh strainer and lightly squeeze to remove the excess liquid. Then, add it to the sushi rice and toss to coat.
14. Place the rice into a wide shallow bowl. Cover the rice with the shredded fried egg sheet, known as kinshi tamago.
15. Scatter the snap bean pods onto the egg. Then, add the shoga amazuzuke, ginger pickled with sweet vinegar. Finally, garnish with the marinated salmon roe, ikura shoyuzuke.
Source: Watch the original video