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 […]
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Tori Zosui—Japanese Rice & Chicken Porridge Makes 2 – 3 servings 2 cups chicken stock 12 — 13 square inches dashi kombu 1/8 teaspoon coarsely ground black pepper 1 1/4 — 1 1/2 cups cooked Japanese rice 1/3 — 1/2 pound cooked chicken (skin and bones removed), shredded into thin strips about 1/4-inch wide and […]
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