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Japanese Food - Japanese Cooking - Sushi Recipe - Chirashi-zushi Recipe
att. Recipe - Chirashi-zushi

Japanese Sushi Recipe - Chirashi-zushi Recipe


Chirashi means "scatt.ered" in Japanese. Chirashi-zushi is a colorful sushi.

Ingredients (serves 4):

4 cups of precooked rice
2 cups (360 g) Japanese-style rice
2 1/2 cups (500 ml) water)
2 tablespoons of rice vinegar or citrus juice
100 g of chicken thighs
1/2 carrot (ninjin)
4 shiitake mushrooms
1 lotus root (renkon)
1/2 precooked bamboo shoot (takenoko mizu-ni)

*If available, dried gourd shavings (kanpyo), dried-frozen tofu (koya dofu), and also fried tofu (abura-age) - 1 cup (200ml) Japanese soup stock (dashi)

1 1/8 cups (225 ml) water
5 cm kelp (konbu)
3/4 cup dried bonita (kezuribushi, or katsuobushi)
2 tablespoons soy sauce
4 snow peas (kinusaya)
2 cm piece of carrot for decoration
2 eggs
1 teaspoon of potato starch (katakuriko)
3 tablespoons of fish powder (denbu)

* "Denbu" is made from the boiled, parched, seasoned, and colored meat of fish.

Chirashi-zushi Recipe
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Preparetion:

1. To prepare the Japanese soup stock (dashi) first, make a slit in the kelp (seaweed). In a pot, soak the kelp in 1 1/8 cups of water for more than 60 minutes. Place the pot over heat and heat until just before the boiling point is reached. Remove the kelp. In the same pot, add the 3/4 of a cup of dried bonito, remove from the heat, and let cool. Strain and retain the liquid.

2. To prepare the rice, first wash the rice and in a stew pot soak in 2 1/2 cups of water for at least 30 minutes. Cover the pot and cook over a high heat until the rice boils. Reduce to a low heat and cook for a further 12 minutes. Remove from the heat and let the cooked rice steam for a final 15 minutes.

Chirashi-zushi Recipe

Directions:

1. Shred the carrot, shiitake mushrooms, and bamboo shoot. Slice the lotus root into 3 mm thick pieces and cut each slice into 8 pie shaped sections. Cut the chicken into 5 mm square pieces. Soak the dried gourd shavings and dried-frozen tofu in water.

Chirashi-zushi Recipe

2. In a pot, stew the chicken and vegetables in a Japanese soup stock (dashi) and season with soy sauce.

Chirashi-zushi Recipe

3. Sprinkle the rice vinegar or citrus juice over the fresh cooked rice and mix-in. Be careful not to make the rice sticky. Stir the rice with a rice paddle using a slashing motion in order to help evaporate excess moisture.

Chirashi-zushi Recipe

4. Dissolve the potato starch in 1 teaspoon of water. Beat the eggs, add the now dissolved potato starch and blend together. Heat a pan, pour in the eggs and fry a thin egg crepe. (2 eggs are plenty to make from two to four of these crepes - depending on the size of the pan).

Chirashi-zushi Recipe

5. Cool and cut the crepes into thin shreds. These shredded egg pieces are called "kinshi-tamago." (*"Kinshi" meaning golden thread.)

Chirashi-zushi Recipe

6. Add the stewed vegetables to the sushi rice, mix lightly, and serve in dish.

7. Boil the snow peas lightly in salted water and set aside. Peel the carrot, slice into 5 mm pieces, boil in salted water and shape each slice to resemble a flower.

Chirashi-zushi Recipe

8. Top the now mixed sushi rice with the "kinshi-tamago" and "denbu." Decorate with the boiled snow peas and flower shaped carrots.

Chirashi-zushi Recipe

Additional information:

1. Dissolved potato starch prevents egg crepes from tearing.

2. Serving chirashi-zushi with clam soup ("ushio-jiru"), is the perfect menu for the Doll's Festival, "hina-matsuri," held throughout Japan on March 3rd.

Chirashi-zushi Recipe

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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