Hey everyone, welcome to our recipe site.it is Ophelia Hamilton. Today, I’m gonna show you how to make a distinctive dish, flower chirashi sushi. 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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Another excellent little bit of advice in regards to cooking staples would be to use more straightforward recipes for some time and then expand your horizons to the more complicated recipes that abound. Most recipes will have a little note about their level of difficulty and you can go the recipe to determine whether it is something you’re thinking about preparing or confident you could prepare. Remember Rome wasn’t built in one day and it’ll take quite some opportunity to create a reliable’repertoire’ of recipes to work to your own meal planning rotation.
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Flower Chirashi Sushi is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Flower Chirashi Sushi is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have flower chirashi sushi using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Flower Chirashi Sushi:
- Prepare 550 grams, about 3 small bowlful Plain cooked rice
- Get 1 commercial Chirashi sushi mix
- Prepare 10 thin slices Carrot
- Get 2 Dried shiitake mushrooms
- Prepare 1 Koya tofu
- Take 10 Mangetouts
- Prepare Kinshi tamago (finely shredded thin omelet)
- Make ready 2 ● Eggs
- Make ready 1 tsp ● Sugar
- Make ready Prawns
- Get 5 to 10 (cooked)
- Make ready 1 tbsp ○Vinegar
- Make ready 1/2 tsp ○Sugar
- Take 1 Sakura denbu
Steps to make Flower Chirashi Sushi:
- Add the ● ingredients to the eggs and make Kinshi tamago.
- Cut the carrot slices with a flower shaped cutter. Rehydrate the dried shiitake mushrooms and slice thinly.
- Stew the koya tofu, carrot and shitake mushrooms with in a dashi broth (1 cup of dashi stock, 1 tablespoon each of sugar, mirin, sake, 1 teaspoon of usukuchi soy sauce and a pinch of salt).
- Marinate the prawns in the ○ ingredients. I used ready-cooked prawns for salad.
- Cut the koya tofu into small cubes. Add the chirashi sushi mix, koya tofu and shiitake mushrooms to the rice.
- Fill a mould with the prepared sushi rice. Place the egg and denbu on top like in the photo.
- Arrange the sliced prawns, carrots and mangetouts on top and serve.
- If you have leftover rice, serve with other ingredients as is.
So that’s going to wrap this up with this special food flower chirashi sushi recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!!
