Hello everybody, welcome to our recipe site.it’s Mabel Simmons. Today, I’m gonna show you how to make a special dish, bamboo shoot chirashi sushi for the spring season. It is 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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Bamboo Shoot Chirashi Sushi for the Spring Season is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Bamboo Shoot Chirashi Sushi for the Spring Season is something that I have loved my whole life.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Bamboo Shoot Chirashi Sushi for the Spring Season:
- Take ●Sushi rice
- Prepare 2160 grams Plain cooked rice
- Make ready 120 ml Sushi vinegar ※See instructions
- Get ●Ingredients
- Prepare 250 grams Bamboo shoot (boiled)
- Take 1/2 Carrot
- Get 30 grams Dried shiitake mushroom
- Take ●For broth
- Make ready 1 The soaking liquid from the dried shiitake mushrooms
- Take 2 grams Dashi stock granules
- Get 3 tbsp Sugar
- Get 1 ※see instructions Water
- Make ready 2 tbsp Soy sauce
- Take ●Toppings
- Take 4 Eggs for the kinshi tamago
- Make ready 1 Dried seaweed sheet, White sesame seeds, sansho leaves
Steps to make Bamboo Shoot Chirashi Sushi for the Spring Season:
- Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms.
- 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.
- Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool.
- 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.
- 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.
- Add the ingredients from Step 3 to the sushi rice from Step 4.
- Serve on a plate.
- Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup.
- ※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.
So that’s going to wrap this up for this special food bamboo shoot chirashi sushi for the spring season recipe. 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 save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!!
