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Chirashi Sushi (Sushi for Dolls' Day)
Chirashi Sushi (Sushi for Dolls' Day)

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We hope you got benefit from reading it, now let’s go back to chirashi sushi (sushi for dolls' day) recipe. To make chirashi sushi (sushi for dolls' day) you only need 39 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to prepare Chirashi Sushi (Sushi for Dolls' Day):
  1. Take Sushi Rice
  2. You need Rice (cooked with kombu and two tablespoons of sake)
  3. Prepare Vinegar
  4. Take Sugar
  5. Provide Salt
  6. You need Ingredients (for the shiitake mushrooms)
  7. Prepare Dried shiitake mushrooms
  8. You need Dashi stock
  9. Get The soaking liquid from the dried shiitake mushrooms
  10. Get Sugar
  11. You need Soy sauce
  12. Get Ingredients (for the lotus root)
  13. Prepare Lotus root (thin)
  14. Use Water (A)
  15. Provide Vinegar (A)
  16. Prepare Water (B)
  17. Use Vinegar (B)
  18. Take Sugar (B)
  19. Get Ingredients (for the burdock root)
  20. Use Burdock root
  21. You need Dashi stock
  22. You need Mirin
  23. Take Usukuchi soy sauce
  24. You need Ingredients (for the kampyo, aburaage & carrots)
  25. Provide Kampyo (dried)
  26. Get Carrot
  27. Use Aburaage
  28. Use Dashi stock
  29. Use Mirin
  30. Use Sugar
  31. Use Usukuchi soy sauce
  32. Take ●Decorations
  33. You need Shrimp
  34. Take Conger eel (covered in sauce)
  35. Use eggs Kinshi tamago
  36. Use Snow peas
  37. Prepare half a fish Vinegared mackerel
  38. Use Arch shells
  39. Use pre-shredded is fine Toasted nori seaweed
Steps to make Chirashi Sushi (Sushi for Dolls' Day):
  1. Soak the dried shiitake mushrooms in water overnight to reconstitute, then simmer with dashi stock and sugar. Once the broth is half done, add soy sauce and simmer until the liquid is reduced. Finish over high heat.
  2. For the vinegared lotus root, first soak in vinegar water (A) and turn on the heat after letting sit for 15 minutes. Once they become transparent, soak in the sweet vinegar mixture (B).
  3. Thinly shave the burdock root and soak in water for 10 minutes. Remove the scum and cook over medium heat with dashi stock, mirin, and usukuchi light soy sauce. Simmer until most of the sauce has reduced!
  4. Reconstitute the kampyo in lukewarm water and boil the aburaage for 2 minutes to remove excess oil. Put the dashi stock and other ingredients in a pot and simmer until most of the broth has reduced.
  5. Devein the shrimp, stab with toothpicks to straighten, then cook!
  6. Storebought conger eel is just fine! Get ones already covered with sauce. Cover with more sauce and grill!
  7. The shredded omlets are made with 6 eggs. Add a pinch of salt and fry in vegetable oil!
  8. Remove the stems from the snow peas, blanch in salted hot water, and finely slice.
  9. I make the vinegared mackerel myself, but I'll show you how to do that here again another time!
  10. I definitely want you to add canned arch shells (aka gai). Pour out the liquid and mix it in with the sushi rice.
  11. Make 3 cups of rice! Add 10 cm of kombu and 2 tablespoons of sake and cook! Add vinegar right after it finishes cooking while it's still hot.
  12. Once the sushi rice cools to body temperature, add the ingredients! (The flavor won't hold together if it cools too much!) Top with the decorations and, yes! You're done!
  13. It's perfect paired with clear hamaguri clam soup!

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