※Picture is for illustraive purpose only.
Cooking time: 90mins
Ingredients (serving for 4)
■ 2 cups or approx 170gr Japanese rice
■ 1 tablespoon Japanese sake
■ 1 square (5 x 5cm) konbu (dried kelp) for soup stock
■ 5-6 saya-endo peas (china peas)
■ 2 abura-age (fried tofu pouches - tofu skin)
■ 1 small carrot (approx. 3cm)
■ 2-3 dried shiitake mushrooms
■ 2 eggs
■ pinch of salt
■ 2 teaspoons sugar
■ 1 tablespoon roasted sesame
■ 4-5 marinated ginger (marinated in a solution of sugar and vinegar)
■(A) vinegar mix
・1 teaspoon salt
・2 tablespoon sugar
・3 tablespoon vinegar
■(B) soy sauce mix
・1 1/2 tablespoon Japanese sake
・1 1/2 tablespoon sugar
・1 1/2 tablespoon soy sauce
1. Wash the rice half an hour before cooking. Add 2 1/2 cups of water, sake and konbu (dried kelp).Cook the rice not too soft but rather hard.
2. Mix all the ingredients in (A), and make vinegar mix.
3. (1)Boil abura-age (fried tofu-skin) for 3-4 minutes to remove excess oil, squeeze and drain and cut in stripes. (2)Cut the carrot in a fine julienne.(3)Drain shiitake mushrooms and reserve the water. Squeeze the mushrooms to remove most of the water.Cut the mushrooms in fine strips.
4. Transfer to a saucepan the age', shiitake mushrooms, 3/4 mushrooms soaking water and turn heat and bring to a boil. Add (B) soy sauce mix and cook further until the ingredients become soft. Add carrot, cover the pan with a drop lid, cook for 1-2 minutes, and drain the vegetables.
5. To prepare Kinshi Tamago (shredded egg crepes), crack the eggs in a small bowl with a pinch of salt and sugar, whisk vigorously, and stain. Stick clear wrap on a flat dish, pour half of the egg mix and cook in a microwave for one minute to make an egg crepe. Repeat the same process and cook remaining egg mix.Cut the egg crepes to a very fine julienne.
6. Remove kombu from the rice and transfer to a bowl. Add the vinegar mix to the rice,not stirring but mixing with a "cutting" motion.Gather the rice and leave it for 1-2 minutes to settle taste.Spread the rice and use a fan to cool the rice.
7. Sprinkle roasted sesame on the hot sushi rice, and combine the vegetable mix Transfer to a serving dish and top the rice with kinshi-tamago (shredded egg crepes),shredded marinated gingers and saya-endo peas (china peas).Chirashi sushi is ready for serving.
