Chirashizushi “Scattered Sushi”
| Overall | ★★★★★ |
| Difficulty | ★★★★☆ |
| Speed | ★★☆☆☆ |
| Cost | ★★★★☆ |
| Can be made in big batches | ★★★★★ |
Chirashizushi is a Japanese traditional homemade sushi dish. It means ‘scattered sushi’. Usually we eat this for a celebration, or happy event. Each house has their own recipe, so it is unique. As my mom told me her recipe, I’d like to teach my daughter how to make our house’s chirashizushi. It might seem complicated at first, but it’s not! Please try it when you have a house party.
日本ではお祝い事があると、家でちらし寿司を作ります。家によって、いろんな味や見た目があって、おもしろい。私も子供のころから母に、お祝いがあるときによく作ってもらったのを覚えています。母の味の一つがこれ。ちらし寿司の決め手は酢飯の味だと私は思います。私は、母の配合が一番好き。私の家族も大好き。娘が大きくなったとき、彼女の家族に作ってほしいレシピ。
（Tips）
・Please use Japanese short-grain rice.
・Sprinkle the vinegar mixture while the rice is still hot.
・You can prepare shiitake one day before.
《Ingredients – Sushi》
・2 cups uncooked Japanese short-grain rice
・3 eggs + 1 tsp sugar + 1tsp soy sauce
・10 Shiitake mushrooms
・1 carrot
・400ml dashi stock (I found a substitution here, but I recommend using Dashi stock.)
・2 Tbsp soy sauce
・2 Tbsp mirin (sweet vinegar)
・2 Tbsp sugar
《Ingredients – The vinegar mixture》
・4 + 1/2 Tbsp rice vinegar
・3 Tbsp cane sugar
・1 + 1/2 tsp salt
《Instructions – Shiitake》
1. Put the shiitake mushrooms (remove the stems), carrot(half size) , soy sauce, mirin, and sugar in a saucepan, and simmer over medium heat until a thin film forms on top of the liquid.
2. Remove any film if it forms on the surface, then place a clean sauce pan lid directly on the food and simmer on low heat for 20 minutes.
3.Remove the lid, and cook for another 5 minutes, until there is just a little bit of liquid left. Place everything in a storage container, and put in the refrigerator. This will keep for up to 4 days
《Instructions – The rice》
1. Rinse the rice, drain it in a colander, and set aside for 30 minutes.
2. Place the rice in a rice cooker. Follow your rice cooker instructions.
If you don’t have a rice cooker, place the rice in a cast-iron pot. Pour the same amount of water as rice (e.g. 1 cup of water for 1 cup of rice, etc.). Cook on high heat with the lid open. When the water is boiling, turn the heat down to low and simmer for 15 minutes with the lid closed. Wait for 10 minutes after cooking, without opening the lid.
《Instructions – kinshi tamago》
1. Put all ingredients (3 eggs, 1tsp sugar and 1 tsp soy sauce) in a bowl and whisk very well.
2. Heat a non-stick pan on medium heat and pour a small amount of olive oil (vegetable oil) into the pan, then turn the heat down to low.
3. Pour a small amount of the egg mixture into the pan and quickly swirl it around by tilting the pan in all directions.
4. When the edges start to dry, you can flip it with a chopstick or a spatula, and cook it a bit longer.
5. Transfer the eggs onto a plate and wait until it is cool. (Repeat from 2 to until you use all of the eggs.)
6. When the eggs are cooled down, roll up the egg crepes and cut into thin strips.
《Instructions – The vinegar mixture》
1. Put all of the ingredients into the medium bowl and whisk well.
《Instructions – Main》
1. When the rice is cooked, put it into a large bowl and sprinkle the vinegar. Mix the vinegar into the rice using a spatula QUICKLY. (Keep mixing until the rice has cooled down. Using a paper fan works well.)
2. Cut the shiitake mushrooms and carrot thin and put them in rice. Mix well.
3. Sprinkle the Kinshi tamago on the top. You can also put sliced boiled snow peas. I also sprinkle salmon roe pickled in soy sauce on top.
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