Flower Chirashi Sushi.
You can cook Flower Chirashi Sushi using 14 ingredients and 8 steps. Here is how you achieve that.
Table of Contents :
Ingredients of Flower Chirashi Sushi
- Prepare 550 of grams, about 3 small bowlful Plain cooked rice.
- You need 1 of commercial Chirashi sushi mix.
- It’s 10 of thin slices Carrot.
- You need 2 of Dried shiitake mushrooms.
- It’s 1 of Koya tofu.
- You need 10 of Mangetouts.
- It’s of Kinshi tamago (finely shredded thin omelet).
- It’s 2 of ● Eggs.
- It’s 1 tsp of ● Sugar.
- You need of Prawns.
- Prepare 5 of to 10 (cooked).
- It’s 1 tbsp of ○Vinegar.
- It’s 1/2 tsp of ○Sugar.
- It’s 1 of Sakura denbu.
Flower Chirashi Sushi step by step
- Add the ● ingredients to the eggs and make Kinshi tamago..
- Cut the carrot slices with a flower shaped cutter. Rehydrate the dried shiitake mushrooms and slice thinly..
- Stew the koya tofu, carrot and shitake mushrooms with in a dashi broth (1 cup of dashi stock, 1 tablespoon each of sugar, mirin, sake, 1 teaspoon of usukuchi soy sauce and a pinch of salt)..
- Marinate the prawns in the ○ ingredients. I used ready-cooked prawns for salad..
- Cut the koya tofu into small cubes. Add the chirashi sushi mix, koya tofu and shiitake mushrooms to the rice..
- Fill a mould with the prepared sushi rice. Place the egg and denbu on top like in the photo..
- Arrange the sliced prawns, carrots and mangetouts on top and serve..
- If you have leftover rice, serve with other ingredients as is..