Let’s prepare the ingredients. First, remove the firm stringy fibers of the snap bean pods.
Add a pinch of salt to a pot of boiling water and then drop in the bean pods.
Simmer for just under a minute, remove and soak them in a bowl of ice water to keep them from discoloring.
Drain the excess water and slice the bean pods using diagonal cuts.
Next, rehydrate the dried shiitake mushrooms and squeeze out the excess liquid.
Remove the stems and slice the shiitake into the thinnest possible strips.
Strain the remaining shiitake liquid and reserve it for later use.
Remove the excess oil from the aburaage, thin deep-fried tofu using a paper towel. Cut it in half, stack and then cut into strips.
Remove the stem end of the carrot. Peel it with a peeler.
Then, cut into 3cm (0.6″) strips. Make the strips kind of thick to keep them from breaking apart while simmering.
Peel the lotus root.
Make several cuts lengthwise and then slice into small pieces. Lightly rinse and remove the excess water.
Let’s make the vinegar mixture. Combine the rice vinegar, sugar and salt and mix thoroughly. This vinegar mixture is also known as Awasezu.
Now, let’s cook the ingredients. Add the dashi stock to the shiitake liquid until it reaches about 200ml (6.8 fl oz).
Pour the dashi stock into a pot.
Add the shiitake mushrooms, aburaage, carrot and lotus root and turn on the burner.
When it comes to a rolling boil, ladle out the foam to remove any unwanted flavor.
Then, add the sake, sugar, soy sauce and salt and lightly stir.
Place a drop-lid, also known as otoshi buta into the pot. This will help the ingredients cook evenly while reducing the broth.
Simmer on medium low heat for about a total of 12 minutes until most of the liquid reduces.
Now, it is ready.
Turn off the burner, cover with the otoshi buta again and allow the ingredients to absorb the broth.
And now, let’s make the sushi rice. Gradually pour the vinegar mixture onto the fresh steamed rice.
Toss to coat using a slashing motion to avoid crushing the grains.
Use a fan to slightly cool the rice.
Next, place the mixed ingredients into a mesh strainer and lightly squeeze to remove the excess liquid.
Then, add it to the sushi rice and toss to coat. A tip to mixing evenly is to do it when the rice and the ingredients are still warm.
Now, place the rice into a wide shallow bowl.
Cover the rice with the shredded fried egg sheet, known as kinshi tamago.
Next, scatter the snap bean pods onto the egg. Then, add the shoga amazuzuke, ginger pickled with sweet vinegar. Finally, garnish with the marinated salmon roe, ikura shoyuzuke.
The name Chirashizushi comes from the word Chirashi which literally means scattered. It is often served to celebrate special events especially Hinamatsuri, Girls’ Day on March 3rd annually.
How to Make Sushi Rice
Rinse the rice with water and drain with a strainer. Combine the rice, water, sake and kombu seaweed in a rice cooker. Allow the rice to to soak in the water for about 30 minutes and then turn on the rice cooker.
To make the kinshi tamago, please watch our Hiyashi Chuka recipe.
For the sushi rice, add the sake and kombu seaweed to the rice and then cook with a little less water. Please check out our Inarizushi recipe.