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Flower Chirashi Sushi
Flower Chirashi Sushi

Before you jump to Flower Chirashi Sushi recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

Until fairly recently any individual who expressed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to fix the problems of the environment. These modifications need to start happening, and each individual family needs to become more environmentally friendly. Keep reading for some methods to go green and save energy, mainly in the kitchen.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.

The kitchen alone offers you many small ways by which energy and money can be saved. It is quite straightforward to live green, after all. It’s related to being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to flower chirashi sushi recipe. To cook flower chirashi sushi you need 14 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Flower Chirashi Sushi:
  1. Take 550 grams, about 3 small bowlful Plain cooked rice
  2. Get 1 commercial Chirashi sushi mix
  3. Prepare 10 thin slices Carrot
  4. Use 2 Dried shiitake mushrooms
  5. Provide 1 Koya tofu
  6. Take 10 Mangetouts
  7. Provide Kinshi tamago (finely shredded thin omelet)
  8. Provide 2 ● Eggs
  9. Provide 1 tsp ● Sugar
  10. Provide Prawns
  11. Prepare 5 to 10 (cooked)
  12. Provide 1 tbsp ○Vinegar
  13. Provide 1/2 tsp ○Sugar
  14. Use 1 Sakura denbu
Steps to make Flower Chirashi Sushi:
  1. Add the ● ingredients to the eggs and make Kinshi tamago.
  2. Cut the carrot slices with a flower shaped cutter. Rehydrate the dried shiitake mushrooms and slice thinly.
  3. 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).
  4. Marinate the prawns in the ○ ingredients. I used ready-cooked prawns for salad.
  5. Cut the koya tofu into small cubes. Add the chirashi sushi mix, koya tofu and shiitake mushrooms to the rice.
  6. Fill a mould with the prepared sushi rice. Place the egg and denbu on top like in the photo.
  7. Arrange the sliced prawns, carrots and mangetouts on top and serve.
  8. If you have leftover rice, serve with other ingredients as is.

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