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Noriko’s Chirashi Sushi

Chirashi Sushi

Makes 4 – 6 servings

12 inches kampyo
2 large dried shiitake mushrooms
1.25 inches lotus root
1/2 carrot, sliced into thin matchsticks (not quite julienne but close!)
10 ounces dashi
2 tablespoons sugar
2 tablespoons mirin
2 tablespoons soy sauce
2 ounces sushi vinegar (if you don’t have sushi vinegar, use 3 tablespoons rice wine vinegar, 2 tablespoons sugar, and 1 teaspoon salt)
2 cups steamed Japanese rice
handful of snow peas
nori seaweed
kinshi tamago (shredded egg crêpes)

1. Rub a pinch of salt into the pieces of kanpyo and soak it in water for about 6 hours.  Soak the shiitake mushrooms in water for about 6 hours.

2. After the kanpyo has soaked, boil the kanpyo in a pot filled with fresh water for about 10 minutes.  Cool the kanpyo under running water, drain the water, and slice the kanpyo into small pieces.  After the shiitake mushrooms have soaked, drain the water and cut them into small pieces.

3. Slice the lotus root into thin slices and soak in water for 10 to 15 minutes. (If you slice the lotus root too small or too thin, it will break, so slice carefully!) While the lotus root is soaking, slice the carrot into thin matchsticks (not quite julienne but close!).

4. Combine the dashi, sugar, and mirin in a pot and add the kanpyo, shiitake mushrooms, lotus root, and carrot.  Cook over low heat until the liquid is 2/3 of the original amount.  Add the soy sauce and cook until all of the liquid has evaporated. (Don’t add the soy sauce before this point, or it will make the mixture too salty.)  When the liquid has evaporated, turn off the heat and let everything cool in the pot.

5. Add the sushi vinegar to the cooled ingredients in the pot and then fold everything together with the freshly steamed rice.

6. Put the rice mixture on a large serving plate, sprinkle with snow peas and nori seaweed and then finish with the kinshi tamago strips on top.