Name: Chirashi Sushi
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 4
Ingredients: For the Pickled Lotus Root & Ginger:; 2 inches lotus root (renkon); 1 knob ginger (1 inch, 2.5 cm); ½ cup rice vinegar (unseasoned); ⅓ cup sugar; ½ tsp Diamond Crystal kosher salt; For the Chirashi Sushi Mix:; 4 dried shiitake mushrooms; ½ cup water (for soaking the shiitake); ⅔ gobo (burdock root); 0.8 oz dried kanpyo (gourd strips); 1 tsp Diamond Crystal kosher salt (for the kanpyo); ½ carrot; 1¼ cups dashi (Japanese soup stock); ¼ cup sake (4 Tbsp); 3 Tbsp mirin; 1 Tbsp sugar; 2 Tbsp soy sauce; For the Egg Crepe (Kinshi Tamago):; 3 large eggs (50 g each w/o shell); 1 Tbsp sugar (optional); 1 Tbsp dashi (Japanese soup stock) (or sake or water); ¼ tsp Diamond Crystal kosher salt; ½ Tbsp neutral oil; For the Snow Peas:; 6 snow peas; ⅛ tsp Diamond Crystal kosher salt; For the Sushi Rice:; 2¼ cups uncooked Japanese short-grain white rice (3rice cookercups, 540 ml; yields 6⅔ cups or 990 g of cooked rice); 2¼ cups water (540 ml)

Ingredients

(Servings: 4)

2 inches lotus root (renkon)

1 knob ginger (1 inch, 2.5 cm)

½ cup rice vinegar (unseasoned)

⅓ cup sugar

½ tsp Diamond Crystal kosher salt

4 dried shiitake mushrooms

½ cup water (for soaking the shiitake)

⅔ gobo (burdock root)

0.8 oz dried kanpyo (gourd strips)

1 tsp Diamond Crystal kosher salt (for the kanpyo)

½ carrot

1¼ cups dashi (Japanese soup stock)

¼ cup sake (4 Tbsp)

3 Tbsp mirin

1 Tbsp sugar

2 Tbsp soy sauce

3 large eggs (50 g each w/o shell)

1 Tbsp sugar (optional)

1 Tbsp dashi (Japanese soup stock) (or sake or water)

¼ tsp Diamond Crystal kosher salt

½ Tbsp neutral oil

6 snow peas

⅛ tsp Diamond Crystal kosher salt

2¼ cups uncooked Japanese short-grain white rice (3rice cookercups, 540 ml; yields 6⅔ cups or 990 g of cooked rice)

2¼ cups water (540 ml)

1 piece kombu (dried kelp) (5 g; 2 x 2 inches, 5 x 5 cm per piece)

⅓ cup rice vinegar (unseasoned)

3 Tbsp sugar

1½ tsp Diamond Crystal kosher salt

1 fillet unagi (freshwater eel) fillet (5.6 oz, 160 g)

8–10 large and jumbo shrimp

1 Tbsp sake

⅛ tsp Diamond Crystal kosher salt

4 Tbsp ikura (salmon roe)

½ Tbsp toasted white sesame seeds

4 Tbsp shredded nori seaweed (kizami nori)

Chirashi Sushi

Ingredients

For The Pickled Lotus Root & Ginger

For The Chirashi Sushi Mix

For The Egg Crepe (kinshi Tamago)

For The Snow Peas

For The Sushi Rice

For The Unagi (eel)

For The Shrimp

For The Toppings (optional)

Steps

Nutrition Facts

Comments

Chirashi Sushi

Ingredients

For The Pickled Lotus Root & Ginger

For The Chirashi Sushi Mix

For The Egg Crepe (kinshi Tamago)

For The Snow Peas

For The Sushi Rice

For The Unagi (eel)

For The Shrimp

For The Toppings (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts