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Chirashizushi｜Miki Mama Channel's Recipe Transcription

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Miki Mama Channel

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Ingredients

Carrots : 1/2
Lotus root : Section 1/2
bambooshoot : 1/2 piece
dried shiitake : 5 sheets (10g)
(A) Egg : Three
(A) Sugar : 1 tbsp and 1/2 tbsp
rice : 3 go (about 1 kg)
Salmon (cut into bite-sized pieces) : 1 fence (180g)
Snap peas (boil and split in half) : 5 pieces
How much : 1 pack (if you like)
(B) Soy sauce : 4 tbsp
(B) Sugar : 2 tablespoons
(B) Sake and mirin : 1 tbsp each
(B) Water : 200ml
(C) Vinegar : 120ml
(C) Sugar : 2 tablespoons
(C) Kelp dashi stock : 1 tsp
(C) Salt : 1/2 teaspoon

Time required

30minutes

Procedure

1) Make brocade eggs 00:37
Match (A). Move the chopsticks left and right to cut the yolk and white. Heat the frying pan over low heat and spread the vegetable oil over the entire surface with kitchen paper. Once warm, place it on a wet cloth to calm it down. When the sizzle disappears, pour half the amount of egg juice, spread it over low heat, cover and bake for about 2 minutes, touch it with your fingers, and when the surface is dry, remove it to a plate. Bake the other half in the same way. When it cools, cut it into small pieces to make brocade eggs.
2) Cut vegetables 02:29
Cut carrots, lotus roots, and bamboo shoots into 1 cm squares with a thickness of 3 mm each. Cut the dried shiitake mushrooms into 1 cm cubes with scissors without rehydrating.
3) Boil the ingredients 03:16
Put (B), carrots, lotus roots, bamboo shoots, and dried shiitake mushrooms in a frying pan, heat on high heat, set to medium heat when boiling, and turn off the heat when the vegetables are cooked for about 8 minutes and the water is completely gone.
4) Mix vinegared rice 04:51
Add (C) mixed with rice to 3 and mix for about 5 minutes. When the sushi vinegar is familiar, serve on a plate and serve with 1 brocade egg, salmon, and snap peas.

Point

・ When making brocade eggs, mix egg yolk and egg white thoroughly. Note that if the egg whites are biased, only that part will be half-burnt and the finish will not be beautiful.
・ Dried shiitake mushrooms do not need to be rehydrated because they are softened sufficiently with the broth.
・ Chirashizushi is usually made by soaking each ingredient with flavor and then adding vinegared rice. This recipe is a simple chirashizushi that can be made by simply boiling the ingredients in a frying pan and mixing the rice and sushi vinegar. It can be done in a short time without hassle.
・ Salmon is delicious when eaten with soy sauce.
・ At 2, if there is any water left, heat it until it is completely removed. By thoroughly removing the water, the finished product will not become watery.
・ I feel a lot of sushi vinegar, but if you leave it for about 5 minutes, it will blend in with the rice and will not become watery.