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Before you jump to My Mother's Chirashi Sushi recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. Those days are over, and it appears we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some improvements. Each and every family should start generating changes that are environmentally friendly and they should do this soon. Read on for some approaches to go green and save energy, largely in the kitchen.
Changing light bulbs is as good an area to begin with as any. This will go further than the kitchen, nevertheless that is okay. You should replace your incandescent lights by using energy-saver, compact fluorescent light bulbs. They cost a little bit more at first, but they last ten times longer, and use much less electricity. Changing the light bulbs would keep plenty of bulbs out of the landfills, and that’s good. It goes further than merely exchanging the lights, though; turning off lights that aren’t needed is actually another good thing to do. In the kitchen is where you’ll regularly come across members of a family, and often the lights usually are not turned off until the last person goes to bed. Certainly this also happens in other rooms, not merely the kitchen. Make a routine of having the lights on only when they are needed, and you’ll be astonished at the amount of electricity you save.
The kitchen alone gives you many small means by which energy and money can be saved. Green living is not that hard. Typically, all it requires is a bit of common sense.
We hope you got insight from reading it, now let’s go back to my mother's chirashi sushi recipe. You can cook my mother's chirashi sushi using 23 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare My Mother's Chirashi Sushi:
- Get 540 ml White rice
- You need 1 sheet Kombu for dashi stock
- Use Filling:
- Prepare 500 ml Water
- Get 5 Dried shiitake mushrooms (thick, plump ones)
- Get 100 grams Lotus root
- Prepare 150 grams Cooked bamboo shoots in brine
- Use 1 medium Carrot
- Provide 3 tbsp Light brown sugar
- Prepare 2 tsp Salt
- Provide 3 tbsp Soy sauce
- Take 2 tsp Cooking sake
- Take 1 tsp Dashi stock granules
- Use Sushi vinegar
- Get 60 ml Vinegar
- Get 30 ml Lemon juice
- Provide 2 tbsp Sugar
- Provide 1 tsp Salt
- You need 20 grams Chirimen jako
- Use Garnish:
- Take 5 leaves Shiso leaves
- Take 3 Eggs
- Prepare 1 tbsp Shiro-dashi
Instructions to make My Mother's Chirashi Sushi:
- Soak the dried shiitake in 500 ml of water to rehydrate. Add the kombu to the uncooked rice and cook with the normal amount of water.
- Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock.
- Add the dashi and the shiitake water to the filling and bring to a boil. Add the sugar, continue to simmer at medium heat and remove any scum that arises.
- Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order). Simmer on a low heat until there's no liquid left.
- Once the rice is cooked, make the sushi vinegar. Mix the vinegar, lemon juice, sugar, and salt. Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat. Once the sugar begins to dissolve, promptly switch off the heat.
- Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
- Once the sushi rice has cooled, add the drained filling and mix.
- Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago). Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!
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