Chirashi Sushi
- 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 tablespoons rice wine vinegar, 2 tablespoons sugar, and 1 teaspoon salt)
- 2 cups steamed Japanese rice
- handful of snow peas
- nori seaweed
- kinshi tamago (shredded egg crêpes)
- Produce
- Carrot (1/2)
- Lotus root (1 1/4 inches)
- Nori seaweed (1)
- Shiitake mushrooms, large dried (2)
- Snow peas (1 handful)
- Seafood
- Sushi vinegar (2 ounces)
- Canned Goods
- Dashi (10 ounces)
- Condiments
- Mirin (2 tablespoons)
- Soy sauce (2 tablespoons)
- Cooking & Baking
- Sugar (2 tablespoons)
- Pasta & Grains
- Japanese rice (2 cups)
- Other
- kinshi tamago (shredded egg crêpes)
Preparation
Read recipe preparation on lafujimama.com
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Recipe Stats
Published February 3, 2010 (3 years ago).
7 people saved this recipe.
