Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, flower chirashi sushi. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Flower Chirashi Sushi is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Flower Chirashi Sushi is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook flower chirashi sushi using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Flower Chirashi Sushi:
- Prepare 550 grams, about 3 small bowlful Plain cooked rice
- Make ready 1 commercial Chirashi sushi mix
- Make ready 10 thin slices Carrot
- Get 2 Dried shiitake mushrooms
- Take 1 Koya tofu
- Get 10 Mangetouts
- Take Kinshi tamago (finely shredded thin omelet)
- Take 2 ● Eggs
- Get 1 tsp ● Sugar
- Get Prawns
- Make ready 5 to 10 (cooked)
- Make ready 1 tbsp ○Vinegar
- Make ready 1/2 tsp ○Sugar
- Make ready 1 Sakura denbu
Instructions to make Flower Chirashi Sushi:
- Add the ● ingredients to the eggs and make Kinshi tamago.
- Cut the carrot slices with a flower shaped cutter. Rehydrate the dried shiitake mushrooms and slice thinly.
- Stew the koya tofu, carrot and shitake mushrooms with in a dashi broth (1 cup of dashi stock, 1 tablespoon each of sugar, mirin, sake, 1 teaspoon of usukuchi soy sauce and a pinch of salt).
- Marinate the prawns in the ○ ingredients. I used ready-cooked prawns for salad.
- Cut the koya tofu into small cubes. Add the chirashi sushi mix, koya tofu and shiitake mushrooms to the rice.
- Fill a mould with the prepared sushi rice. Place the egg and denbu on top like in the photo.
- Arrange the sliced prawns, carrots and mangetouts on top and serve.
- If you have leftover rice, serve with other ingredients as is.
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