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Chirashizushi

Culture

UpdateMay 25, 2018
ReleaseMay 25, 2018

Ingredients

Ingredients (5 servings)

Nanohana (turnip rape), sayaendo (edible-podded pea), udo (spikenard) (the white part of the stem at the bottom)

bamboo shoot, thin egg omelet (see below for its preparation), red rice prawn, kamaboko (cured fish paste), crab (boiled and flaked), salmon (pickled in the mixture of vinegar, sugar, and salt), anago (conger eel, boiled in the mixture of sugar, mirin, white soy sauce, and sake), kohada (spotted sardine, salted then pickled in vinegar), aburaage (deep-fried thin tofu slice), 3 cups rice, sushi vinegar (commercially available mixture), mitsuba leaves for decoration

*The ingredients except for the rice and vinegar can be substituted with others. Prepare the amount of each ingredient as you like.


Directions

1

Cook nanohana briefly in boiling water and season with kombu dashi.
Break the stem end of the podded peas, pull string along both spines as needed, and cook them briefly in boiling water.

2

Remove the thick skin from the udo and cook it in boiling water to remove harshness.
Cook takenoko and aburaage in the mixture of sake, soy sauce, and kombu.

3

Beat eggs well with salt, pour part of the egg mixture into a frying pan to make a thin omelet, roll it up, and cut it into 5-mm wide strips.

4

Boil red rice prawn, remove its tail, open the spine part to remove the vein, and slice it in half lengthwise.

5

Slice kamaboko into 3-mm pieces.

6

Cut the salmon into diagonal slices.

7

Cut anago into 5-mm strips.

8

Make light cuts at 1-mm intervals on the surface of kohada and then slice it into 5-mm pieces.

9

Pour sushi vinegar over freshly cooked rice to make sushi rice. Add the mixture of bamboo shoot and aburaage into the rice and mix.

10

Dish up the rice mixture, place the toppings on the rice as you like, and finish it up by placing the egg and mitsuba on top.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz