Steps to Prepare Ultimate Bamboo Shoot Chirashi Sushi for the Spring Season

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Speedy Bamboo Shoot Chirashi Sushi for the Spring Season. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bamboo Shoot Chirashi Sushi for the Spring Season, 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 Chirashi Sushi for the Spring Season 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 Bamboo Shoot Chirashi Sushi for the Spring Season is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can have Bamboo Shoot Chirashi Sushi for the Spring Season using 16 ingredients and 9 steps. Here is how you can achieve that.

I make this often as I receive bamboo shoots from a neighbor every year.
I've posted this recipe so that I don't forget.

Cook the ingredients without adding soy sauce first and add it later in the steps.
This helps the ingredients absorb the sweet flavor better.
Cut the bamboo shoots big if you want to enjoy the texture, but adjust the cooking time as needed. I cut it small as I was serving it to my parents. Recipe by JUNSEI mama

Ingredients and spices that need to be Prepare to make Bamboo Shoot Chirashi Sushi for the Spring Season:

1. ●Sushi rice
2. 2160 grams Plain cooked rice
3. 120 ml Sushi vinegar ※See instructions
4. ●Ingredients
5. 250 grams Bamboo shoot (boiled)
6. 1/2 Carrot
7. 30 grams Dried shiitake mushroom
8. ●For broth
9. 1 The soaking liquid from the dried shiitake mushrooms
10. 2 grams Dashi stock granules
11. 3 tbsp Sugar
12. 1 ※see instructions Water
13. 2 tbsp Soy sauce
14. ●Toppings
15. 4 Eggs for the kinshi tamago
16. 1 Dried seaweed sheet, White sesame seeds, sansho leaves

Steps to make Bamboo Shoot Chirashi Sushi for the Spring Season

1. Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms.
2. Put the vegetables you chopped at Step 1 in a pan with all the ● ingredients except for the soy sauce. Add enough water to cover the ingredients in the pan. Cook for 10 minutes over high heat.
3. Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool.
4. Prepare the sushi rice. You need 20 ml of sushi vinegar for 1 rice cooker cup of rice. Pour sushi vinegar over the hot cooked rice, mix and let it cool.
5. Make the kinshi tamago. Whisk the eggs with a pinch of salt and cook on a frying pan. Make thin crepes and julienne like in the photo.
6. Add the ingredients from Step 3 to the sushi rice from Step 4.
7. Serve on a plate.
8. Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup.
9. ※The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar. Or you could use the commercial kind.

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So that is going to wrap it up with this special food Steps to Make Favorite Bamboo Shoot Chirashi Sushi for the Spring Season. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!