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◆ Chirashizushi for 3-4 servings
2 Cups Sushi rice
400 ml Water
Open the lid until it boils, heat it over medium heat, and mix it evenly.
Low heat for 8 to 10 minutes (depending on the pot)
◇ Easy sushi vinegar
50 ml Rice vinegar
15g Sugar
1 teaspoon of salt
◇ Chirashizushi Mixing ingredients
Boiled soup
・ Water and shiitake mushroom reconstituted juice added 350 ml
・ 4 tablespoons of dark soy sauce
・ 1.5 tbsp Mirin
・ 2 tbsp Sugar
Dried shiitake mushrooms 6g (rehydrate overnight with 60ml of water and squeeze)
Carrot 40g
Lotus root 150g
1 fried tofu
◇ Kinshi egg (shredded omelett)
2 eggs
1 teaspoon of potato starch (combined with 1 tablespoon of water)
A pinch of sugar and salt
◇ Vinegar lotus root
Lotus root about 200g
Kelp soup stock 100ml
Vinegar 80 ml
Sugar 45g
1/2 teaspoon salt
1 dried chili
First, kelp soup stock, vinegar, sugar, salt and heat to warm.
When the sugar has melted, add chili to make sweet and sour sauce.
Add the boiled lotus root.
Cover with kitchen paper.
When it cools, put it in the refrigerator and eat it within a few hours to 4 or 5 days.
◇ Other ingredients to put on
Snow peas
Shrimps
Grilled eel
Shredded Nori
White rosted sesame
#japanese_cooking
#sushi_recipe
#Chirashi
Негізгі бет How to make chirashi sushi ★ Gomoku chirashi ★ Traditional Japanese sushi grandma's recipe
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