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Chirashi Sushi (Scattered Sushi)
Chirashi Sushi (Scattered Sushi)

Before you jump to Chirashi Sushi (Scattered Sushi) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are unable to transform things for the better without everyone’s active participation. Each and every family should start creating changes that are environmentally friendly and they must do this soon. Here are a few tips that can help you save energy, primarily by making your cooking area more green.

Changing light bulbs is definitely as good a place to start as any. Complete this for the entire house, not only the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you must use them rather than incandescent lights. These bulbs are usually energy-efficient which means electricity consumption is actually lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. One of the extras is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will probably end up at a landfill site. It goes further than merely exchanging the lights, though; turning off lights that aren’t needed is actually another good thing to do. The kitchen lights especially tend to be left on all day long, just because the family tends to spend a lot of time there. This likewise occurs in the rest of the house, but we’re trying to save money in the kitchen. Try keeping the lights off unless you absolutely need them, and discover just how much electricity you can save.

The kitchen by itself provides you with many small methods by which energy and money can be saved. Efficient living is something we can all perform, without difficulty. It’s concerning being practical, usually.

We hope you got insight from reading it, now let’s go back to chirashi sushi (scattered sushi) recipe. To make chirashi sushi (scattered sushi) you only need 21 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Chirashi Sushi (Scattered Sushi):
  1. Use 8 to 10 Shrimp
  2. Use 6 Dried shiitake mushrooms
  3. Take 200 ml A. The soaking liquid from rehydrating the shiitake mushrooms
  4. You need 2 tbsp A. Sugar
  5. Provide 1 1/2 tbsp A. Soy Sauce
  6. You need 1 piece Usuage
  7. You need 200 ml B. Dashi stock
  8. Use 1 1/2 tbsp B. Sugar
  9. Provide 2 tbsp B. Soy sauce
  10. You need 10 cml Lotus root
  11. Take 80 ml C. Vinegar
  12. Take 2 tbsp C. Dashi stock
  13. Prepare 1 tbsp C. Sugar
  14. Prepare 1/2 Carrot
  15. Get 1 Snow peas
  16. Provide 2 Eggs
  17. Take 3 tbsp White sesame seeds
  18. You need 450 ml Uncooked rice
  19. Take 100 ml D. Vinegar
  20. Prepare 3 1/2 tbsp D. Sugar
  21. Get 2/3 tsp D. Salt
Steps to make Chirashi Sushi (Scattered Sushi):
  1. De-vein the shrimp, skewer and boil for 5 to 6 minutes. When you press the shell with your fingers and there's a gap between the shell and the shrimp meat, that means the shrimp is cooked, so drain and refresh quickly under running water.
  2. When the shrimp have cooled a bit, take off the shells and cut into half. Sprinkle lightly with salt and leave for 15 minutes. Rinse quickly in vinegar, and pat dry.
  3. Rehydrate the dried shiitake mushrooms, and cut off the stems. Bring the A. ingredients to a boil, put in the shiitake mushrooms, and simmer until there's no moisture left in the pot, turning occasionally. When the mushrooms have cooled, julienne.
  4. Pour boiling water over the usuage to get rid of the oil on the surface, and slice to 2 cm. Bring the B. ingredients to a boil, add the shredded usu-age, and until simmer there's nomoisture left in the pan.
  5. Peel the lotus root and slice thinly. Blanch in boiling water. Bring the C. ingredients to a boil, cool, and put in the lotus root slices to marinate.
  6. Julienne the carrot to 2 cm long, and blanch quickly. Blanch the snow peas too and julienne.
  7. Make very thin omelette crepes with the eggs, and julienne to make kinshi tamago.
  8. Rinse the rice and cook as usual, using a bit less water than normal.
  9. Make the rice vinegar. Bring the D. ingredients to a boil, and leave to cool.
  10. When the rice is cooked, transfer it to a han-dai (wooden tub for mixing sushi rice), pour on the sushi vinegar and fold into the rice. Add the cooked shiitake mushrooms, usu-age and carrots plus white sesame seeds, and fold while fanning down the rice with a fan.
  11. Put on the lotus root, scatter on the snow peas and kinshi tamago, and top with the shrimp.

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