Chirashizushi with Lots of Toppings
Chirashizushi with Lots of Toppings

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chirashizushi with lots of toppings. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chirashizushi with Lots of Toppings is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Chirashizushi with Lots of Toppings is something which I have loved my whole life.

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.

To begin with this recipe, we have to first prepare a few ingredients. You can have chirashizushi with lots of toppings using 19 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chirashizushi with Lots of Toppings:
  1. Take 360 ml uncooked White rice
  2. Prepare 5 cm Kombu
  3. Prepare 3 tbsp ○Rice vinegar
  4. Prepare 3 tbsp ○Sugar
  5. Get 1 tsp ○Salt
  6. Make ready 4 Dried shiitake mushrooms
  7. Prepare 1 small Carrot
  8. Get 1 section Lotus root
  9. Prepare 400 ml The soaking liquid from the dried shiitake mushrooms
  10. Take 3 tbsp ◎Soy sauce
  11. Prepare 2 tbsp ◎Sake
  12. Get 4 tbsp ◎Mirin
  13. Get 3 tbsp ◎Sugar
  14. Prepare 3 Eggs
  15. Prepare 3 tbsp △Sugar
  16. Make ready 1 1 teaspoon △Salt
  17. Make ready 15 Snow peas
  18. Get 150 grams Ikura (salmon roe preserved in soy sauce)
  19. Prepare 1 whole sheet Nori seaweed

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 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:
  1. 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.
  2. Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly.
  3. 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.
  4. 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.
  5. Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips.
  6. 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.
  7. Add the simmered vegetables from Step 3 to the rice and mix in.
  8. Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors.
  9. 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. Homestyle chirashizushi is a bit more slapdash. 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.

So that is going to wrap it up with this exceptional food chirashizushi with lots of toppings recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!