Kansai Style Chirashi
1.
Rub the kelp lightly, put it in a pot, pour 700ml of water, heat it over medium heat until it rises naturally, and make small bubbles, turn off the heat, and remove the kelp.
2.
Put in the muyu flower, remove the floating foam, and let it stand for 15 minutes until the muyu flower completely sinks to the bottom.
3.
Strain the soup with gauze or kitchen paper towels, do not twist, to prevent the soup from becoming bitter.
4.
Soak shiitake mushrooms and cut into thin slices or shreds. Pour the oil in hot water to remove the oil from the soybean hulls, and shred them into thin strips. Shred carrots. Cook the rice and keep it warm.
5.
Put the boiling juice (1 cup of stock, 2 tablespoons of sugar, 4 tablespoons of soy sauce) and carrots into the pot, boil over medium heat to remove the foam, simmer until the carrots become soft and delicious, and remove the carrots.
6.
Step 5 Add 1 tablespoon of sugar and 1 tablespoon of soy sauce to the remaining cooking juice, add the mushrooms, cover and simmer until they taste delicious, remove the mushrooms.
7.
Add 1 tablespoon of sugar and 1 tablespoon of soy sauce to the cooking juice of step 6, add the oily bean curd, cook for 2 minutes, remove the bean curd.
8.
Pour the sushi vinegar on the rice little by little, and mix the rice with cutting and mixing.
9.
Put the boiled carrots, shiitake mushrooms, and oily bean curd into the rice, and use a fan to cool down while stirring.
10.
Cut the lotus root into thin slices and put it in vinegar water to prevent discoloration. Heat with vinegar in water until translucent, remove and soak in sushi vinegar.
11.
Beat the eggs, add 2 teaspoons of sugar, fry into egg skins, and shred.
12.
Shred the snow peas after boiling.
13.
Put the sushi rice of step 9 in a basin, spread lotus root, snow peas, shredded egg, red ginger, and sprinkle with crushed seaweed.
Tips:
1 The sourness of the rice in this recipe will be a little bit heavier. You can also add some soy sauce to blend it.
2 The recipe of vegetables can be adjusted according to your preferences.
3 If you don't have sushi vinegar in your home, you can use rice vinegar, sugar, and salt to make your favorite taste, instead of sushi vinegar.
4 Choose a soft texture for the rice.
5 The lotus root does not need to be burned for too long, it is best to keep it crispy and tender.
6 This dish is good for hot or cold.
