Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, bamboo shoot chirashi sushi for the spring season. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Bamboo Shoot Chirashi Sushi for the Spring Season is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Bamboo Shoot Chirashi Sushi for the Spring Season is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook bamboo shoot chirashi sushi for the spring season using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Bamboo Shoot Chirashi Sushi for the Spring Season:
- Make ready ●Sushi rice
- Get 2160 grams Plain cooked rice
- Get 120 ml Sushi vinegar ※See instructions
- Make ready ●Ingredients
- Take 250 grams Bamboo shoot (boiled)
- Prepare 1/2 Carrot
- Prepare 30 grams Dried shiitake mushroom
- Get ●For broth
- Make ready 1 The soaking liquid from the dried shiitake mushrooms
- Take 2 grams Dashi stock granules
- Take 3 tbsp Sugar
- Get 1 ※see instructions Water
- Make ready 2 tbsp Soy sauce
- Make ready ●Toppings
- Get 4 Eggs for the kinshi tamago
- Get 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 is going to wrap it up with this special food bamboo shoot chirashi sushi for the spring season recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
