Recipe: Appetizing Chirashi Sushi (Sushi for Dolls' Day)

Chirashi Sushi (Sushi for Dolls' Day).

You can cook Chirashi Sushi (Sushi for Dolls' Day) using 39 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Chirashi Sushi (Sushi for Dolls' Day)

1. You need of Sushi Rice.
2. It's 2 1/2 cup of Rice (cooked with kombu and two tablespoons of sake).
3. It's 100 ml of Vinegar.
4. You need 3 tbsp of Sugar.
5. You need 2 tsp of Salt.
6. You need of Ingredients (for the shiitake mushrooms).
7. You need 6 slice of Dried shiitake mushrooms.
8. You need 100 ml of Dashi stock.
9. Prepare 100 ml of The soaking liquid from the dried shiitake mushrooms.
10. You need 2 tbsp of Sugar.
11. You need 1 1/2 tbsp of Soy sauce.
12. You need of Ingredients (for the lotus root).
13. Prepare 150 grams of Lotus root (thin).
14. Prepare 200 ml of Water (A).
15. You need 1 tbsp of Vinegar (A).
16. It's 100 ml of Water (B).
17. Prepare 100 ml of Vinegar (B).
18. Prepare 1 tbsp of Sugar (B).
19. It's of Ingredients (for the burdock root).
20. Prepare 30 cm of Burdock root.
21. It's 100 ml of Dashi stock.
22. Prepare 1 tsp of Mirin.
23. Prepare 1 tsp of Usukuchi soy sauce.
24. Prepare of Ingredients (for the kampyo, aburaage & carrots).
25. Prepare 20 grams of Kampyo (dried).
26. It's 1 of Carrot.
27. Prepare 2 slice of Aburaage.
28. It's 400 ml of Dashi stock.
29. It's 2 tbsp of Mirin.
30. You need 2 tbsp of Sugar.
31. Prepare 1 1/2 tbsp of Usukuchi soy sauce.
32. It's of ●Decorations.
33. It's 6 of Shrimp.
34. You need 2 of Conger eel (covered in sauce).
35. It's 6 of eggs Kinshi tamago.
36. It's 18 of Snow peas.
37. Prepare 1 of half a fish Vinegared mackerel.
38. Prepare 1 can of Arch shells.
39. It's 1 of pre-shredded is fine Toasted nori seaweed.

Chirashi Sushi (Sushi for Dolls' Day) step by step

1. Soak the dried shiitake mushrooms in water overnight to reconstitute, then simmer with dashi stock and sugar. Once the broth is half done, add soy sauce and simmer until the liquid is reduced. Finish over high heat..
2. For the vinegared lotus root, first soak in vinegar water (A) and turn on the heat after letting sit for 15 minutes. Once they become transparent, soak in the sweet vinegar mixture (B)..
3. Thinly shave the burdock root and soak in water for 10 minutes. Remove the scum and cook over medium heat with dashi stock, mirin, and usukuchi light soy sauce. Simmer until most of the sauce has reduced!.
4. Reconstitute the kampyo in lukewarm water and boil the aburaage for 2 minutes to remove excess oil. Put the dashi stock and other ingredients in a pot and simmer until most of the broth has reduced..
5. Devein the shrimp, stab with toothpicks to straighten, then cook!.
6. Storebought conger eel is just fine! Get ones already covered with sauce. Cover with more sauce and grill!.
7. The shredded omlets are made with 6 eggs. Add a pinch of salt and fry in vegetable oil!.
8. Remove the stems from the snow peas, blanch in salted hot water, and finely slice..
9. I make the vinegared mackerel myself, but I'll show you how to do that here again another time!.
10. I definitely want you to add canned arch shells (aka gai). Pour out the liquid and mix it in with the sushi rice..
11. Make 3 cups of rice! Add 10 cm of kombu and 2 tablespoons of sake and cook! Add vinegar right after it finishes cooking while it's still hot..
12. Once the sushi rice cools to body temperature, add the ingredients! (The flavor won't hold together if it cools too much!) Top with the decorations and, yes! You're done!.
13. It's perfect paired with clear hamaguri clam soup!.