Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, chirashizushi with lots of toppings. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Individually served Chirashizushi - chirashi don. To give you an idea of how it looks, here is my Chirashizushi with ikura on it. Doesn't it look gorgeous with shiny The amount of protein in Chirashizushi is not a lot per person. So, I supplemented protein by adding.
Chirashizushi with Lots of Toppings is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Chirashizushi with Lots of Toppings is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have chirashizushi with lots of toppings using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chirashizushi with Lots of Toppings:
- Make ready 360 ml uncooked White rice
- Take 5 cm Kombu
- Get 3 tbsp ○Rice vinegar
- Make ready 3 tbsp ○Sugar
- Get 1 tsp ○Salt
- Get 4 Dried shiitake mushrooms
- Take 1 small Carrot
- Make ready 1 section Lotus root
- Take 400 ml The soaking liquid from the dried shiitake mushrooms
- Take 3 tbsp ◎Soy sauce
- Get 2 tbsp ◎Sake
- Get 4 tbsp ◎Mirin
- Make ready 3 tbsp ◎Sugar
- Make ready 3 Eggs
- Get 3 tbsp △Sugar
- Prepare 1 1 teaspoon △Salt
- Take 15 Snow peas
- Get 150 grams Ikura (salmon roe preserved in soy sauce)
- Get 1 whole sheet Nori seaweed
Care is still taken to choose ingredients that complement and contrast each other, but they are To eat chirashizushi, use your chopsticks to eat a few bites of toppings, followed by a few bites of plain rice. If there are toppings that require soy. Chirashizushi was one of those dishes, and her version was always loaded with seasoned vegetables and topped with a scattering of vibrant sugar peas, egg and red ginger. It not only set the mood for the table with it's festive confetti of color, it also had a satisfying balance of textures and tastes that.
Instructions to make Chirashizushi with Lots of Toppings:
- Rinse the rice well. Wipe the surface of the kombu seaweed carefully. Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker. Leave to soak for 30 minutes, then cook. In a bowl, mix the ○ ingredients to make the sushi vinegar. Rehydrate the shiitake mushrooms in plenty of water.
- Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly.
- In a pot, bring the soaking liquid from the shiitake mushrooms and the ◎ ingredients to a boil. Add the vegetables from Step 2, and simmer until there's no more liquid in the pan. Turn off the heat and leave to cool.
- Break the eggs into a bowl, add the △ ingredients, and mix well. Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets. Cool and julienne.
- Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips.
- Put the freshly cooked rice into a wooden sushi bowl (sushi oke). Add the sushi vinegar and mix in using a cut-and-fold motion. Cool down to body temperature.
- Add the simmered vegetables from Step 3 to the rice and mix in.
- Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors.
- Cover the center with the omelet, and salmon roe on top. Surround the omelet with snow peas, and it's done. Mix well before eating.
Chirashizushi was one of those dishes, and her version was always loaded with seasoned vegetables and topped with a scattering of vibrant sugar peas, egg and red ginger. It not only set the mood for the table with it's festive confetti of color, it also had a satisfying balance of textures and tastes that. Chirashi Sushi (we say Chirashizushi in Japan) is a bright and colorful sushi that the Japanese eat on happy occasions. It is pretty much a deconstructed sushi served in a large wooden platter or a rice bowl. You can make Chirashi sushi from scratch (my recipe here) or take a shortcut version by using. "Chirashizushi" is known as scattered sushi and is served on plates or bowls with colorful toppings.
So that’s going to wrap it up for this exceptional food chirashizushi with lots of toppings recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
