Steps to Prepare Super Quick Homemade My Mother's Chirashi Sushi

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Speedy My Mother's Chirashi Sushi. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from My Mother's 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 My Mother's Chirashi Sushi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My Mother's Chirashi Sushi is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have My Mother's Chirashi Sushi using 23 ingredients and 8 steps. Here is how you cook that.

I've loved my mother's chirashi sushi since I was a child.
To the replicate my mother's recipe, I added lemon juice (once, I used kabosu citrus) to the sushi vinegar and adjusted the recipe for a refreshing tart flavor.

The sushi vinegar becomes salty if you let it boil for too long. So only heat it enough to dissolve the sugar in residual heat. For 5 servings. Recipe by Kiyosuke

Ingredients and spices that need to be Make ready to make My Mother's Chirashi Sushi:

1. 540 ml White rice
2. 1 sheet Kombu for dashi stock
3. Filling:
4. 500 ml Water
5. 5 Dried shiitake mushrooms (thick, plump ones)
6. 100 grams Lotus root
7. 150 grams Cooked bamboo shoots in brine
8. 1 medium Carrot
9. 3 tbsp Light brown sugar
10. 2 tsp Salt
11. 3 tbsp Soy sauce
12. 2 tsp Cooking sake
13. 1 tsp Dashi stock granules
14. Sushi vinegar
15. 60 ml Vinegar
16. 30 ml Lemon juice
17. 2 tbsp Sugar
18. 1 tsp Salt
19. 20 grams Chirimen jako
20. Garnish:
21. 5 leaves Shiso leaves
22. 3 Eggs
23. 1 tbsp Shiro-dashi

Instructions to make My Mother's Chirashi Sushi

1. Soak the dried shiitake in 500 ml of water to rehydrate. Add the kombu to the uncooked rice and cook with the normal amount of water.
2. Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock.
3. Add the dashi and the shiitake water to the filling and bring to a boil. Add the sugar, continue to simmer at medium heat and remove any scum that arises.
4. Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order). Simmer on a low heat until there's no liquid left.
5. Once the rice is cooked, make the sushi vinegar. Mix the vinegar, lemon juice, sugar, and salt. Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat. Once the sugar begins to dissolve, promptly switch off the heat.
6. Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
7. Once the sushi rice has cooled, add the drained filling and mix.
8. Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago). Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!

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So that is going to wrap this up with this exceptional food Step-by-Step Guide to Prepare Ultimate My Mother's Chirashi Sushi. Thanks so much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!