How to Prepare Speedy Bamboo Shoot and Shrimp Chirashi Sushi

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Favorite Bamboo Shoot and Shrimp Chirashi Sushi. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Bamboo Shoot and Shrimp Chirashi Sushi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bamboo Shoot and Shrimp Chirashi Sushi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Bamboo Shoot and Shrimp Chirashi Sushi using 17 ingredients and 5 steps. Here is how you can achieve that.

I wanted to make something fitting for the spring season, so this time I added sliced of bamboo shoots on top.

The hangiri (wooden sushi tub) that I recently bought has really come in handy. Recipe by Raby

Ingredients and spices that need to be Take to make Bamboo Shoot and Shrimp Chirashi Sushi:

1. 1 around 300 grams Cooked bamboo shoots in brine
2. 10 Shrimp (black tiger)
3. 4 Dried shiitake mushrooms
4. 2 blocks Koya dofu
5. 2/3 Carrot
6. 500 ml ★Dashi stock (for simmering)
7. 3 tbsp ★Usukuchi soy sauce (for simmering)
8. 2 tbsp ★Sugar (for simmering)
9. 1 tbsp ★Mirin (for simmering)
10. 540 ml Rice
11. 120 ml ● Vinegar (for the sushi vinegar)
12. 3 tbsp ● Sugar (for the sushi vinegar)
13. 1 1/2 tsp ● Salt (for the sushi vinegar)
14. 1 tsp ● Kombu tea(for the sushi vinegar)
15. 3 Eggs
16. 4 tbsp White toasted sesame seeds
17. 1 few Snow peas

Instructions to make Bamboo Shoot and Shrimp Chirashi Sushi

1. Cook the rice to a somewhat firm texture (to do this, just use a little less water than usual) in a rice cooker. Add a little salt, sugar, and whatever seasonings you like (suggestions are mirin or dashi stock) to the egg, and cook thin omelets. Julienne to make shredded eggs, and set aside. Discard the heads and tails of the shrimp, blanch in salt water, chop up, and set aside. Blanch the snow peas in salt water, cut diagonally (like in the picture), and set aside.
2. [Simmer the mixed ingredients] Reconstitute the dried shiitake mushrooms and koya dofu by soaking in lukewarm water, then drain. Cut the shiitake mushrooms, koya dofu, carrot, and bamboo shoot into small pieces, and set aside. The bamboo shoots should be cut a little larger than the other items. Then put all of these ingredients into a pot, add all of the seasonings and broth ingredients marked with ★, and simmer until most of the liquid is gone.
3. Put the four ingredients marked with ● into a microwave-safe bowl, microwave for about 30 seconds, and stir. (For the Sushi vinegar) Turn out the freshly steamed, hot rice into a hangiri (wooden sushi tub), and add sushi vinegar in 3-4 batches while fanning the rice with a hand-held fan. Mixing the rice and vinegar with a spatula, using a cutting motion.
4. Add the simmered ingredients from Step 2 to the sushi rice from Step 3, toasted white sesame seeds, and mix well. When it's evenly mixed, scatter on the julienned egg crepe, add the chopped shrimp and snow peas on top, and it's done.
5. Add further toppings as you like. Garnish with nanohana, slices of raw fish, etc., to taste. I prefer my sushi rice a little on the tart side. If you don't like it so tart, just cut back on the amount of vinegar a bit.

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So that's going to wrap it up for this exceptional food Recipe of Speedy Bamboo Shoot and Shrimp Chirashi Sushi. Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!