Easiest Way to Prepare Super Quick Homemade [Farmhouse Recipe] Chirashi Sushi

[Farmhouse Recipe] Chirashi Sushi. Chirashi Sushi is served on happy occasions and at parties in Japan. This bright and colorful dish is made of sushi rice with a variety of vegetables mixed in, and toppings sprinkled over the top. The dishes you see in Japanese restaurants outside of Japan is just a tiny, tiny collection of what we eat in.

Chirashi Sushi is sometimes mixed up with Barazushi which doesn't contain much raw fish other than decoration. Chirashi, also called chirashizushi (ちらし寿司) is one of my favorite Japanese meals. The word "chirashi" means "scattered," so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice. You can cook [Farmhouse Recipe] Chirashi Sushi using 21 ingredients and 11 steps. Here is how you cook that.

Ingredients of [Farmhouse Recipe] Chirashi Sushi

You need 450 grams of cooked White rice.
You need 5 of cm long piece Kombu.
Prepare 80 of to 100 ml Sushi vinegar (＊refer below).
You need 2 of Cooked kanpyo gourd strips (refer below).
It's 1 of Snap peas or mangetout (boiled in salted water and sliced thinly).
Prepare 1 of Shredded nori seaweed.
It's of [A].
Prepare 100 grams of Cooked and chopped bamboo shoots.
It's 50 grams of Carrot.
It's 4 of Dried shiitake mushrooms.
It's of [B].
You need 200 ml of Japanese dashi stock.
It's 1 1/2 tbsp of Soy sauce, mirin.
You need 1/2 tbsp of Sugar.
Prepare of [C].
You need 6 of Shrimp.
Prepare 100 grams of Lotus root.
Prepare of [Kinshi tamago (finely shredded thin omelet)] *Mix ingredients well, pan fry thinly and shred into thin strips..
It's 3 of Eggs (well beaten).
It's 1 pinch of Salt.
It's 1 tsp of Katakuriko.

I like this dish a lot, because it's a delicious one-bowl meal that. For example, chirashi sushi is a dish we traditionally eat on Hinamatsuri (Dolls' Festival). There are various theories about the relationship of chirashi sushi to Hinamatsuri, but none of them has been proved. Chirashi Sushi, also called "Scattered Sushi" is a very popular at home, convenient way of eating Sushi.

[Farmhouse Recipe] Chirashi Sushi instructions

Preparation for [A]: Shred the carrots into 2 cm long strips. Discard the stiff roots of the hydrated shiitake mushrooms and chop thinly. Also chop the bamboo shoots in the same way..
Put the prepped [A] and [B] in a pot and simmer until the liquid is reduced. Rest to cool. Chop the kampyo gourd strips thinly..
Preparation for [C]: Briefly cook the shrimp in boiling water with a small amount of sake. Peel the shell and chop in half. Peel the skin off the lotus root and boil, then slice into quarter-rounds..
Soak the prepped [C] into sushi vinegar while it's hot, and remove the shrimp after 10 minutes. (Leave the lotus roots to soak.).
Cook rice combined with kombu seaweed with slightly less water than usual. When cooked, remove the seaweed..
While the rice is hot, combine the sushi vinegar with lotus roots in Step 4 (with the shrimp removed). Mix everything together while cooling it off with a fan..
Combine with the mixed ingredients in Step 2 and arrange on a dish. Make sure to mix lightly in cutting motions, while cooling it off with a fan. Try not to knead the grains together..
Top with the shrimp (that were soaked in sushi vinegar and then removed), kinshi tamago, and peas to finish. Also top with shredded nori seaweed to your liking..
[Homemade Sushi Vinegar] Very useful to have in stock..
[Cooked Kanpyo Gourd Strips] These can be frozen for storage. They're great in this chirashi sushi. https://cookpad.com/us/recipes/149729-farmhouse-recipe-stewed-kampyo.
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"..

There really is no "set" recipe for chirashi sushi and the ingredients tend to vary regionally. Many times it may be left to either the chef's choice or customer preference also. Chirashi literally translates as "scattered," and it refers to the way in which ingredients are laid out over the rice, and there are two ways to do this. What are your favorite toppings for chirashi? And now that we've completed sushi week, which style.