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[Hinamatsuri] Chirashizushi | Simple recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcription

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Ingredients

  • Rice : 1.5 go
  • (A)水 : 300ml
  • 乾燥昆布 : 5g
  • (B) Rice vinegar : 100ml
  • (B) Sugar : 20g
  • (B) Salt : 4g
  • 干し椎茸 : 4個
  • にんじん : 30g
  • (C) Water : 250ml
  • (D) Sugar : 大さじ1
  • (D) Mirin : 大さじ1
  • (D) Soy sauce : 大さじ1
  • (D) Cooking sake : 大さじ1
  • 蒸しえび : 6尾
  • れんこん : 3~4cm
  • 酢水 : 200ml
  • 絹さや : 6本
  • (E)塩 : 小さじ1
  • egg : 2 pieces
  • (F)水 : 大さじ2
  • (F)砂糖 : 小さじ1
  • (F)塩 : ひとつまみ
  • サラダ油 : 少々
  • いくら : 適量
  • 桜でんぶ : 適量

Time required

60minutes

Procedure

  1. 1) Cook rice 01:00

    Sharpen the rice, add the water of (A) and dried kelp, and cook the rice.

  2. 2) Make sweet and sour sauce 01:19

    Put (B) in a pan and heat over medium heat to boil for a while.
    When the sugar has melted, turn off the heat and remove the heat.

  3. 3) Prepare shiitake mushrooms and carrots 02:10

    Wash the dried shiitake mushrooms, soak them in the water of (C) and wrap them.
    Heat in a 600w microwave for 3 minutes and separate from the reconstituted juice.
    Peel the carrots and cut into 2mm wide strips.

  4. 4) Make simmered food 03:23

    Put the juice and (D) in a pan and heat over medium heat to boil for 5 minutes.
    Add shiitake mushrooms and carrots, cover with a lid, and simmer for about 5 minutes.
    Remove the heat, chop the shiitake mushrooms in half, and slice the shiitake mushrooms in half.

  5. 5) れんこんとえびの下準備をする 05:08

    れんこんの皮を剥き、薄切りにして酢水に10分さらす。
    蒸しえびの殻を剥き、背ワタを取る。

  6. 6) Make sweet and sour sauce 06:07

    鍋にお湯を沸かし、れんこんを3分茹でる。
    ボウルにれんこんと蒸しえびを入れ、2の甘酢を70ml加える。
    キッチンペーパーを被せ、30分程漬ける。

  7. 7) れんこんを切る 06:49

    れんこんの半量を、みじん切りにする。

  8. 8) 絹さやを作る 07:02

    絹さやの、筋を取り除く。
    鍋にお湯を沸かし、(E)の塩を加えて絹さやを1分茹でる。
    茹で上がったら、氷水にさらす。

  9. 9) 絹さやを切る 08:00

    絹さやの水気を取り、半分に斜め切りにする。

  10. 10) Make thin omelet 08:43

    Melt the egg, add (F), mix, and strain with a tea strainer.
    Sprinkle the vegetable oil in a frying pan and heat it over high heat to spread the egg liquid for one ladle.
    After baking for 10 seconds, turn off the heat, leave it for 1 minute, turn it over and bake on medium heat for 10 seconds.

  11. 11) 錦糸卵を作る 10:20

    同じ工程を繰り返したら、卵焼きを巻いて細切りにする。

  12. 12) 仕上げる 11:51

    ご飯に甘酢を大さじ2杯入れて混ぜ、人肌程度まで冷ます。
    にんじん、みじん切りにした椎茸とれんこんを加えて混ぜ、皿に盛る。
    錦糸卵、椎茸、れんこん、えび、絹さや、いくら、桜でんぶをのせたら完成。

Point

・ Dried shiitake mushrooms may be soaked in water and left overnight.
・ Vinegar water is made by adding 1/2 teaspoon of vinegar to 200 ml of water.
・ Add water to the eggs for a softer finish.
・ When making brocade eggs, it is recommended to use a frying pan of around 25 cm.

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