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Chirashi Sushi (Sushi for Dolls' Day)

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We hope you got benefit from reading it, now let’s go back to chirashi sushi (sushi for dolls' day) recipe. To cook chirashi sushi (sushi for dolls' day) you need 39 ingredients and 13 steps. Here is how you do that.

The ingredients needed to cook Chirashi Sushi (Sushi for Dolls' Day):
  1. Take Sushi Rice
  2. Take 2 1⁄2 cup Rice (cooked with kombu and two tablespoons of sake)
  3. Use 100 ml Vinegar
  4. You need 3 tbsp Sugar
  5. Get 2 tsp Salt
  6. Get Ingredients (for the shiitake mushrooms)
  7. You need 6 slice Dried shiitake mushrooms
  8. You need 100 ml Dashi stock
  9. You need 100 ml The soaking liquid from the dried shiitake mushrooms
  10. Provide 2 tbsp Sugar
  11. Prepare 1 1⁄2 tbsp Soy sauce
  12. Prepare Ingredients (for the lotus root)
  13. You need 150 grams Lotus root (thin)
  14. Get 200 ml Water (A)
  15. Prepare 1 tbsp Vinegar (A)
  16. Take 100 ml Water (B)
  17. Take 100 ml Vinegar (B)
  18. Get 1 tbsp Sugar (B)
  19. Use Ingredients (for the burdock root)
  20. Provide 30 cm Burdock root
  21. Take 100 ml Dashi stock
  22. Use 1 tsp Mirin
  23. Provide 1 tsp Usukuchi soy sauce
  24. Prepare Ingredients (for the kampyo, aburaage & carrots)
  25. Take 20 grams Kampyo (dried)
  26. Get 1 Carrot
  27. Take 2 slice Aburaage
  28. Get 400 ml Dashi stock
  29. Use 2 tbsp Mirin
  30. Take 2 tbsp Sugar
  31. Take 1 1⁄2 tbsp Usukuchi soy sauce
  32. Use ●Decorations
  33. Get 6 Shrimp
  34. Provide 2 Conger eel (covered in sauce)
  35. Take 6 eggs Kinshi tamago
  36. You need 18 Snow peas
  37. Take 1 half a fish Vinegared mackerel
  38. You need 1 can Arch shells
  39. Provide 1 pre-shredded is fine Toasted nori seaweed
Steps to make Chirashi Sushi (Sushi for Dolls' Day):
  1. Soak the dried shiitake mushrooms in water overnight to reconstitute, then simmer with dashi stock and sugar. Once the broth is half done, add soy sauce and simmer until the liquid is reduced. Finish over high heat.
  2. For the vinegared lotus root, first soak in vinegar water (A) and turn on the heat after letting sit for 15 minutes. Once they become transparent, soak in the sweet vinegar mixture (B).
  3. Thinly shave the burdock root and soak in water for 10 minutes. Remove the scum and cook over medium heat with dashi stock, mirin, and usukuchi light soy sauce. Simmer until most of the sauce has reduced!
  4. Reconstitute the kampyo in lukewarm water and boil the aburaage for 2 minutes to remove excess oil. Put the dashi stock and other ingredients in a pot and simmer until most of the broth has reduced.
  5. Devein the shrimp, stab with toothpicks to straighten, then cook!
  6. Storebought conger eel is just fine! Get ones already covered with sauce. Cover with more sauce and grill!
  7. The shredded omlets are made with 6 eggs. Add a pinch of salt and fry in vegetable oil!
  8. Remove the stems from the snow peas, blanch in salted hot water, and finely slice.
  9. I make the vinegared mackerel myself, but I'll show you how to do that here again another time!
  10. I definitely want you to add canned arch shells (aka gai). Pour out the liquid and mix it in with the sushi rice.
  11. Make 3 cups of rice! Add 10 cm of kombu and 2 tablespoons of sake and cook! Add vinegar right after it finishes cooking while it's still hot.
  12. Once the sushi rice cools to body temperature, add the ingredients! (The flavor won't hold together if it cools too much!) Top with the decorations and, yes! You're done!
  13. It's perfect paired with clear hamaguri clam soup!

This is my favourite type of sushi. And for this occasion I have a photo guide for you. From the guest seating order, to the table manners. From the order of the servings, to the color of food. Sushi means different things to different people.

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