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[Farmhouse Recipe] Chirashi Sushi
[Farmhouse Recipe] Chirashi Sushi

Before you jump to [Farmhouse Recipe] Chirashi Sushi recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it appears we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they have to do this soon. The kitchen is a good place to start saving energy by going more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to run less often, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is actually something we can all accomplish, without difficulty. Mostly, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to [farmhouse recipe] chirashi sushi recipe. To make [farmhouse recipe] chirashi sushi you only need 21 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare [Farmhouse Recipe] Chirashi Sushi:
  1. Get 450 grams cooked White rice
  2. Prepare 5 cm long piece Kombu
  3. Provide 80 to 100 ml Sushi vinegar (＊refer below)
  4. Prepare 2 Cooked kanpyo gourd strips (refer below)
  5. Take 1 Snap peas or mangetout (boiled in salted water and sliced thinly)
  6. You need 1 Shredded nori seaweed
  7. Get [A]
  8. You need 100 grams Cooked and chopped bamboo shoots
  9. Get 50 grams Carrot
  10. Get 4 Dried shiitake mushrooms
  11. Prepare [B]
  12. Use 200 ml Japanese dashi stock
  13. Take 1 1/2 tbsp Soy sauce, mirin
  14. Use 1/2 tbsp Sugar
  15. Get [C]
  16. Take 6 Shrimp
  17. Get 100 grams Lotus root
  18. Use [Kinshi tamago (finely shredded thin omelet)] *Mix ingredients well, pan fry thinly and shred into thin strips.
  19. Provide 3 Eggs (well beaten)
  20. Prepare 1 pinch Salt
  21. Get 1 tsp Katakuriko
Instructions to make [Farmhouse Recipe] Chirashi Sushi:
  1. Preparation for [A]: Shred the carrots into 2 cm long strips. Discard the stiff roots of the hydrated shiitake mushrooms and chop thinly. Also chop the bamboo shoots in the same way.
  2. Put the prepped [A] and [B] in a pot and simmer until the liquid is reduced. Rest to cool. Chop the kampyo gourd strips thinly.
  3. Preparation for [C]: Briefly cook the shrimp in boiling water with a small amount of sake. Peel the shell and chop in half. Peel the skin off the lotus root and boil, then slice into quarter-rounds.
  4. Soak the prepped [C] into sushi vinegar while it's hot, and remove the shrimp after 10 minutes. (Leave the lotus roots to soak.)
  5. Cook rice combined with kombu seaweed with slightly less water than usual. When cooked, remove the seaweed.
  6. While the rice is hot, combine the sushi vinegar with lotus roots in Step 4 (with the shrimp removed). Mix everything together while cooling it off with a fan.
  7. Combine with the mixed ingredients in Step 2 and arrange on a dish. Make sure to mix lightly in cutting motions, while cooling it off with a fan. Try not to knead the grains together.
  8. Top with the shrimp (that were soaked in sushi vinegar and then removed), kinshi tamago, and peas to finish. Also top with shredded nori seaweed to your liking.
  9. [Homemade Sushi Vinegar] Very useful to have in stock.
  10. [Cooked Kanpyo Gourd Strips] These can be frozen for storage. They're great in this chirashi sushi. - - https://cookpad.com/us/recipes/149729-farmhouse-recipe-stewed-kampyo
  11. About the [B] ingredients: you can substitute the "200 ml of Japanese dashi stock + 1.5 tablespoon soy sauce and mirin" with "200 ml of water + 3 tablespoons of multi-purpose dashi soy sauce".

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