When I was a little girl, my mum used to cook this Gomoku chirashizushi on Hinamatsuri day (ひな祭り), 3rd March. Looks colourful, but these coloured ingredients are optional. You can cook sushi without fish!
#Hinamatsuri #Japanese #sushi
- 1/2 (approximately 70 g) carrot
- 4 dried shiitake mushroom
- 50 g lotus root
- 2 sheets deep fried tofu
- 1 tub koya tofu (freeze-dried tofu)
- 250 mL Dashi : (A)
- 3 tbsp soy sauce: (A)
- 3 tbsp sugar: (A)
- 200 mL Liquid after soaking shiitake mushrooms: (A)
- 2 tbsp mirin: (A)
- 2 tbsp Sake: (A)
- 2 egg with 1 tbsp starch dissolved in 2 tbsp water
- Sakura denbu (mashed and seasoned fish with white flesh, optional)
- 8 boiled prawn
- Snow peas: Adjust to suit your needs (boiled, optional)
- [Sushi Rice]
- 700 g uncooked rice
- 700 mL water
- 80 mL vinegar
- 5 tbsp sugar
- 2 tsp salt
[Ingredients and toppings]
Slice boiled prawns into halves.
Soak shiitake mushrooms and freeze-dried tofu to reconstitute them. If you have a microwave oven, microwave shiitake mushrooms and water for 3 minutes and leave them 15 minutes at room temperature.
Cut a carrot and some freeze-dried tofu into thin strips. Slice shiitake mushrooms. Slice lotus root into quarter circles. Soak the lotus root in vinegared water to remove bitterness. Then drain the vinegared water.
Keep 50 mL of the liquid after soaking shiitake mushrooms.
Put [*A] in a pot and add carrot, shiitake mushrooms, freeze-dried tofu, lotus roots and deep-fried tofu in the pot. Boil down over medium heat while sometimes mixing.
Beat the eggs. Heat a frying pan. Grease it with a few drops oil. Spread the beaten egg over the pan and cook over medium-high heat. Slice the cooked egg into thin strips.
Prepare warm rice. To learn how to cook warm rice, check this page.
Dissolve sugar and salt in vinegar and add to the warm rice. Mix them gently.
Add the simmered ingredients to the rice and mix them gently.
Serve in a bowl. Sprinkle sliced egg and denbu. Sprinkle boiled snow peas and prawns.
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