Bamboo Shoot and Shrimp Chirashi Sushi
Bamboo Shoot and Shrimp Chirashi Sushi

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, bamboo shoot and shrimp chirashi sushi. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Bamboo Shoot and Shrimp Chirashi Sushi is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Bamboo Shoot and Shrimp Chirashi Sushi is something that I have loved my entire life.

The best part for Chirashi Sushi is that you can omit and swap ingredients as you like. Here are my suggestions for ingredients and toppings that go well for Chirashi Sushi. Ingredients (that will mix in with sushi rice): Bamboo shoot (blanched) Inari Age (seasoned deep-fried tofu pouch) Kamaboko and Chikuwa (fish cakes) Koyadofu (seasoned.

To get started with this particular recipe, we must prepare a few ingredients. You can have bamboo shoot and shrimp chirashi sushi using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Bamboo Shoot and Shrimp Chirashi Sushi:
  1. Take 1 around 300 grams Cooked bamboo shoots in brine
  2. Prepare 10 Shrimp (black tiger)
  3. Make ready 4 Dried shiitake mushrooms
  4. Get 2 blocks Koya dofu
  5. Make ready 2/3 Carrot
  6. Make ready 500 ml ★Dashi stock (for simmering)
  7. Make ready 3 tbsp ★Usukuchi soy sauce (for simmering)
  8. Make ready 2 tbsp ★Sugar (for simmering)
  9. Get 1 tbsp ★Mirin (for simmering)
  10. Take 540 ml Rice
  11. Prepare 120 ml ● Vinegar (for the sushi vinegar)
  12. Get 3 tbsp ● Sugar (for the sushi vinegar)
  13. Take 1 1/2 tsp ● Salt (for the sushi vinegar)
  14. Get 1 tsp ● Kombu tea(for the sushi vinegar)
  15. Take 3 Eggs
  16. Make ready 4 tbsp White toasted sesame seeds
  17. Prepare 1 few Snow peas

Mix minced shiitake and bamboo shoots into the rice. Add sesame seeds and toss well. Transfer the mixed sushi rice into a large serving bowl or plate. On top of the mixed sushi rice, scatter nori flakes, then kinshi tamago to cover the rice.

Steps to make Bamboo Shoot and Shrimp Chirashi Sushi:
  1. Cook the rice to a somewhat firm texture (to do this, just use a little less water than usual) in a rice cooker. Add a little salt, sugar, and whatever seasonings you like (suggestions are mirin or dashi stock) to the egg, and cook thin omelets. Julienne to make shredded eggs, and set aside. Discard the heads and tails of the shrimp, blanch in salt water, chop up, and set aside. Blanch the snow peas in salt water, cut diagonally (like in the picture), and set aside.
  2. [Simmer the mixed ingredients] Reconstitute the dried shiitake mushrooms and koya dofu by soaking in lukewarm water, then drain. Cut the shiitake mushrooms, koya dofu, carrot, and bamboo shoot into small pieces, and set aside. The bamboo shoots should be cut a little larger than the other items. Then put all of these ingredients into a pot, add all of the seasonings and broth ingredients marked with ★, and simmer until most of the liquid is gone.
  3. Put the four ingredients marked with ● into a microwave-safe bowl, microwave for about 30 seconds, and stir. (For the Sushi vinegar) Turn out the freshly steamed, hot rice into a hangiri (wooden sushi tub), and add sushi vinegar in 3-4 batches while fanning the rice with a hand-held fan. Mixing the rice and vinegar with a spatula, using a cutting motion.
  4. Add the simmered ingredients from Step 2 to the sushi rice from Step 3, toasted white sesame seeds, and mix well. When it's evenly mixed, scatter on the julienned egg crepe, add the chopped shrimp and snow peas on top, and it's done.
  5. Add further toppings as you like. Garnish with nanohana, slices of raw fish, etc., to taste. I prefer my sushi rice a little on the tart side. If you don't like it so tart, just cut back on the amount of vinegar a bit.

Scatter sliced shiitake mushrooms, sliced prawns, lotus root slices, peas and ikura if. Nagatanien's Sushi Taro Gomoku Chirashi contains renkon (lotus roost), carrot, kanpyo (dried gourd strips) bamboo shoots, and shiitake mushroom. Just mix it in the rice and it's ready to serve! Bamboo Shoot and Shrimp Chirashi Sushi I wanted to make something fitting for the spring season, so this time I added sliced of bamboo shoots on top. The hangiri (wooden sushi tub) that I recently bought has really come in handy.

So that’s going to wrap it up for this exceptional food bamboo shoot and shrimp chirashi sushi recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!