Recipe: Appetizing 5-Ingredient Chirashi Sushi

Recipe: Appetizing 5-Ingredient Chirashi Sushi Delicious, fresh and tasty.

5-Ingredient 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.

For example, in the Osaka area.

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.

You can cook 5-Ingredient Chirashi Sushi using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of 5-Ingredient Chirashi Sushi

1. Prepare 3 of rice bowls' worth x 2 Sushi Rice.

2. It’s of Stew.

3. Prepare 5 of Dried shiitake mushrooms.

4. It’s 30 grams of Dried kampyo.

5. You need 1/2 of Burdock root.

6. Prepare 1/2 of Carrot.

7. It’s 1 of Aburaage.

8. You need 200 ml of A: Rehydrated shiitake mushrooms.

9. Prepare 200 ml of A: Water.

10. It’s 1/2 tsp of A: Dashi stock granules.

11. You need 3 tbsp of of each A: Soy sauce, sugar.

12. You need 1 tbsp of of each A: Sake, mirin.

13. You need 2 of Eggs for iri tamago.

14. Prepare 1 tbsp of each of sugar and sake; 1 dash of salt B: Sugar, sake, salt.

15. You need 1 of Nori seaweed.

16. It’s 1 of Mitsuba or Shiso leaves.

17. You need 1 of seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional).

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 of sushi do you like best?

Traditionally sushi rice is used, and chirashi rice contains more rice vinegar than is used in sushi maki rolls and nigiri.

5-Ingredient Chirashi Sushi step by step

1. Rehydrate the dried shiitake mushrooms, remove the stems, and cut into thin slices. Reserve 1 cup of the water of soaking water. Cut the carrots and aburaage into thin matchsticks about 3-4 cm long..

2. Wash the kampyo and rub with a bit of salt. Soak in water for 10 minutes to rehydrate. Cut into 1 cm wide pieces. Cut the burdock root into long, thin shavings..

3. Bring the A ingredients to a boil in a pot. Add Steps 1 and 2, lid, then simmer over medium heat for about 30 minutes until the stock is cooked off. Let cool..

4. Beat the eggs and flavor with the B ingredients. Heat some vegetable oil in a frying pan, then add the eggs. Take 4 chopsticks and scramble quickly to make iri tamago..

5. Mix the simmered ingredients into the rice, and place the scrambled eggs on top. Garnish with minced mitsuba or shiso and its complete!.

6. If you have shrimp or lotus root on hand, blanche, then marinate in the seasonings before placing on top for a more elegant version!.

This is my favourite type of sushi.

And for this occasion I have a photo guide for you.

From the guest seating order, to the table manners.

From the order of the servings, to the color of food.

Chirashi sushi is simply sushi rice topped with different types of fish served raw.