Easiest Way to Cook Tasty 5Ingredient Chirashi Sushi

Without fail cooking ultimate 5-Ingredient Chirashi Sushi easy, delicious, practical.

Good Evening every body, at this time you get present recipe 5-Ingredient Chirashi Sushi with 17 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 6 stages of easy cooking 5-Ingredient Chirashi Sushi.

Ingredients all 5-Ingredient Chirashi Sushi

1. Prepare 3 : rice bowls' worth x 2 Sushi Rice.

2. Needed : Stew.

3. Prepare 5 : Dried shiitake mushrooms.

4. Needed 30 grams : Dried kampyo.

5. Needed 1/2 : Burdock root.

6. Prepare 1/2 : Carrot.

7. Needed 1 : Aburaage.

8. Prepare 200 ml : A: Rehydrated shiitake mushrooms.

9. Prepare 200 ml : A: Water.

10. Prepare 1/2 tsp : A: Dashi stock granules.

11. Prepare 3 tbsp : of each A: Soy sauce, sugar.

12. Needed 1 tbsp : of each A: Sake, mirin.

13. Prepare 2 : Eggs for iri tamago.

14. Needed 1 tbsp : each of sugar and sake; 1 dash of salt B: Sugar, sake, salt.

15. Prepare 1 : Nori seaweed.

16. Needed 1 : Mitsuba or Shiso leaves.

17. Prepare 1 : seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional).

If all ingredients 5-Ingredient Chirashi Sushi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 5-Ingredient Chirashi Sushi

1. Rehydrate the dried shiitake mushrooms, remove the stems, and cut into thin slices. Reserve 1 cup of the water of soaking water. Cut the carrots and aburaage into thin matchsticks about 3-4 cm long..

2. Wash the kampyo and rub with a bit of salt. Soak in water for 10 minutes to rehydrate. Cut into 1 cm wide pieces. Cut the burdock root into long, thin shavings..

3. Bring the A ingredients to a boil in a pot. Add Steps 1 and 2, lid, then simmer over medium heat for about 30 minutes until the stock is cooked off. Let cool..

4. Beat the eggs and flavor with the B ingredients. Heat some vegetable oil in a frying pan, then add the eggs. Take 4 chopsticks and scramble quickly to make iri tamago..

5. Mix the simmered ingredients into the rice, and place the scrambled eggs on top. Garnish with minced mitsuba or shiso and it's complete!.

6. If you have shrimp or lotus root on hand, blanche, then marinate in the seasonings before placing on top for a more elegant version!.

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