Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chirashi sushi (5 ingredient chirashi sushi). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Chirashi Sushi (5 Ingredient Chirashi Sushi) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Chirashi Sushi (5 Ingredient Chirashi Sushi) is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook chirashi sushi (5 ingredient chirashi sushi) using 22 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Chirashi Sushi (5 Ingredient Chirashi Sushi):

1. Get 80 grams Cooked bamboo shoots in brine
2. Get 2 eggs' worth Kinshi tamago
3. Take 3 pieces Dried gourd
4. Take 1/3 Carrot
5. Make ready 1 block Koya tofu
6. Get 8 Dried shiitake mushrooms
7. Prepare 50 grams Kamaboko
8. Prepare 1 Shredded nori seaweed
9. Prepare 1 Beni shouga red pickled ginger
10. Take For the sushi rice
11. Take 450 grams White rice
12. Take 5 cm square Kombu
13. Prepare 1 dash less than usual Water
14. Prepare For sushi vinegar
15. Take 5 tbsp Vinegar
16. Take 2 tbsp Sugar
17. Prepare 1 tsp Salt
18. Get For the seasonings
19. Make ready 300 ml Water from re-hydrating shiitake mushrooms
20. Take 2 tbsp Soy sauce
21. Take 1 tbsp each Sugar/mirin/sake
22. Prepare 1/2 tsp Japanese dashi stock powder

Steps to make Chirashi Sushi (5 Ingredient Chirashi Sushi):

1. Cook the rice with the konbu. Use a little less water than usual.
2. Moisten the gourds with water, then rub with a generous amount of salt. Boil for 5 minutes, then finely chop.
3. Re-hydrate the shiitake mushrooms in 300 ml of water. You will use the liquid later, so keep it. Re-hydrate the koya dofu in water as well (about 3 minutes).
4. Chop the gourds, carrots, bamboo shoots, shiitake mushrooms, koya dofu, and kamaboko into 5-8 mm chunks.
5. Combine all the sushi vinegar ingredients into a pot and turn on the heat. Once the salt and sugar has dissolved, immediately turn off the heat and let cool.
6. If you cut the kinshi tamago into squares, you can make it look real nice. You can give the rough ends to your kids to eat. Slice the egg crepe to make kinshi tamago.
7. Simmer the filling ingredients. Bring the liquid to a boil, then cook the shiitake, carrots, and bamboo shoots over low heat. After 15 minutes, add all remaining fillings and let cook for 2 more minutes to let the flavors absorb.
8. Transfer to a shallow container and let cool. When cooking the rice, cook with a little less water than usual and cook with the konbu. Once cooked, remove the konbu.
9. Mix up the rice in the rice pot and add the sushi vinegar, then mix into the rice with the rice spatula using cutting motions. Once mixed in, cool with a hand fan to bring out the shine.
10. Mix together with the cooled fillings, then garnish with the kinshi tamago, shredded nori, and sesame seeds. Serve with the beni shouga and enjoy!
11. To make kinshi tamago, see. https://cookpad.com/us/recipes/152675-ultra-thin-and-beautiful-shredded-egg-for-chirashi-sushi (see recipe)
12. To make your own dried shiitake mushrooms, see. https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce (see recipe)
13. You can make a very colorful chirashi sushi by adding shrimp or salmon, tuna, mackerel, octopus, squid, salmon roe, etc on top!
14. Ready to serve and ENJOY!

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