[Hinamatsuri] Chirashizushi ｜ Cooking with Dog's recipe transcription

Take the streaks of snap peas.
Boil water in a pan, add (A) and boil the snap peas for 1 minute.
After boiling, put it in ice water, wipe off the water, and cut it diagonally.

Rehydrate the dried shiitake mushrooms with water to drain them, then cut off the shaft and slice them into thin slices.
Strain the reconstituted dried shiitake mushrooms and save them.

Remove excess oil from the fried tofu, cut it in half vertically and chop it into small pieces.

にんじんの皮を剥き、3cm幅に千切りにする。
れんこんの皮を剥き、小さめの薄切りにして水で洗う。

酢に（B）を加え、混ぜ合わせる。

Add the soup stock to the soup stock of dried shiitake mushrooms to make about 200 ml and put it in a pan.
Add shiitake mushrooms, fried tofu, carrots, and lotus root and boil over low medium heat.
After boiling, remove the lye, add (C), mix, remove and cover and simmer for 12 minutes.

Add vinegar to the rice, mix, and use a uchiwa to remove the heat.
Remove the excess juice from 5 and add to the vinegared rice and mix.

酢飯を器に盛り、錦糸卵、スナップエンドウ、生姜、いくらをのせたら完成。