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Chirashi-zushi

 

This dish is perfect for a party or if you have guests!!  In Japan we cook Chirashi-zushi on girl’s day ( March 3rd), festival days and when we have guests. Please try it!! 

 Ingredients:

 *Sushi rice

  •  2 cups rice                                      
  •  2 inches (5cm) square kombu (kelp)         

  SEASONED Vinegar:  

  •  4 tablespoons vinegar
  • 3 tablespoons sugar
  •  1 teaspoon salt   

*Mixture vegetable 

 1/2 small lotus    root                 6 dry shiitake mushrooms                            

       1 cup vinegar                                    1 cup water

       4 tablespoons sugar                       2 tablespoons sugar

       2 teaspoon salt                                            

  1/2 carrot

 1/2 dashi brothCooked Shitake

     1 teaspoon sugar

      Pinch of salt                                                                           

      Little soy sauce 

* Topping                                                                                        egg

      Kinshi tamago ( egg)                                         

     2 eggs                      

     Pinch of salt

     Little sake

8 shrimp

5 snow peas

1 sheet of seaweed 

  Method: 

1. Wash rice at least 30 minutes before cooking. Cook rice with the    same   quantity of water, and Kombu. When it comes to a full rolling boil, reduce the heat and continue cooking for 15 minutes. Finally turn the heat off. Let it stand for 10 minutes. (You can cook rice with rice cooker)    

2. Move the rice into a shallow wooden tub. Mix the “Seasoned Vinegar” and pour it over the rice. Mix the rice with a wooden spatula, cutting and folding motion. You need fan rice sometimes while mixing rice.

3. Make mixture vegetable

 After cook mixture vegetable, please let them cool down and stand in the broth.                         

A) Vinegar lotus root

 1. Peel lotus root, and cut 2mm slice and cut into quarter ( Icho- Giri). Soak in water with 1tsp vinegar for 5 minutes and drain.

 2 Boil water in a pan and cook lotus root for 1 minute. Put lotus root into water and drain.

 3. Put vinegar, sugar and salt into a pan over heat. Add lotus root into the pan and cook for one minute.

B) Cooked carrot

1. Peel carrot and cut into 2mm square strips. (Shirogami –Giri )

2. Cook carrot with “the Dashi broth”, sugar, salt and soy sauc e  and cook un til the the liquid reduce.      

C) Cooked Shitake

1. Soak the shiitake in warm water until soft, and cut off the stem and slice thinly. Set the water aside.

2. Cook Shitake with the water, sugar and soy sauce until the most liquid has nearly evaporated.

4. Make topping

 D) Fine Threads Egg(Kinshi Tamago)

1. Beat eggs lightly with a pinch salt and little sake.

2. Grease skillet and heat, excess oil should be wiped off with kitchen paper. Pour half of egg mixture and spread over the bottom of the pan. Fry the egg in very thin sheet. Repeat this process. Let them cool down.

3. When cool, roll and cut the egg sheets into fine threads.

 E) Shrimp

1. Insert toothpick under black vein of shrimps and remove vein.

2. Boil the shrimps and when cool remove the shell.

 F) Star peas

1. Boil water and add a pinch of salt. Blanch star peas and cut into strips.               Kinshitamago                                                                           Shrimp and star peas

5. Mix the rice with the drained ingredients (lotus root, carrot and shitake) when the Shushi rice is still a little warm.

6. Place the rice on individual plates.

7. Sprinkle with egg decoration, and garnish with shrimps and star peas.

* You can use avocado and Kani-Kamoboko (fake crab made of steamed fish paste)   for toppings.

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