『Oie de Oishī Chirashi Sushi | Luxury Scattered Sushi』
Hi everyone, I'm MASA
This time I would like to share a
very tasty sushi dishes to you all
ah.. it's called Chirashi Sushi
In Mandarin it's called “ San Shou Si ”
This time I'm going to introduce a very simple
& yet luxury sushi dishes that can be made at home
OK ~ Alright ! Let's start !
* Burdock root - roughly 1/4 stalk / # There's an anti-inflammatory for skin, it's better to keep & cut it together
* tap the burdock while rotate
* hold slope & shave the surface with knife
# This cut is called 『Sa sa Kaki』
# Can shave into different sizes, a good mouthfeel
# It also can be shave on the bowl with water / * shaved out about 50gm of shredded burdock
# If is not use to it, can cut it in a general way !
* shredded Carrot - 30gm
* King Trumpet Mushroom - 30gm
* finely diced
* Dried shiitake mushroom - 3~4 pieces ( soak in water )
# Reserve the liquid, don't throw away !
* finely sliced
* Snow pea - 8 slices /# Remove stem & tough strings along the edges with hand or knife
* Prawn - 8 pieces # Pull out the dark vein with skewer
* add the snow peas into boiling water
# Does not have to be blanch too long, roughly takes 45 seconds to 1 minute
* sprinkle with Sugar - 1/4 teaspoon & Salt - a pinch
# Season when the snap peas still hot, best result to absorb the taste !
# Does not have to be put into ice water, set aside
* use the same pot & blanch the prawns
# Same process as snow peas, blanch roughly take 45 seconds to 1 minutes
* remove the shell after cool off / # Retain the flavor of the shrimp
『Super Easy & Pretty Egg Crepes !』 * Egg - 1 piece / sugar - 1/2 teaspoon / salt - some
* low heat & fill up some oil
* grease the pan with kitchen paper, make sure to wipe off the excess oil
# Dip the egg mixture with chopsticks & test the temperature
* pour the egg mixture / # Maintain low heat & slowly cooked through
* twirl the pan & allow the egg mixture enough to cover the bottom / # Cook until the egg mixture slightly congeal
* turn to high heat & cover with the lid
* wait for 10 seconds..
* off heat
* allow the preheating to cooked through ( roughly takes 2 minutes )
# Can make a pretty egg crepes without flip over
* make sure there's cooked through
* pour directly on the clean cutting board
# Velvety smooth egg crepes are done ~ ! o(≧▽≦)o
* Roll up the egg crepes & cut into shred ~ !
# It's not only can serve with sushi, also can add into Donburi or Hiyashi Chuka dishes !
* medium heat
* fill up some oil
* add the shredded burdock & stir fry until aromatic
* add the sliced vegetables
* stir fry shredded carrot until soft
* shiitake liquid - 100cc / sake - 2 tablespoons / mirin - 1 tablespoon / sugar - 1/2 tablespoon / soy sauce - 2 tablespoons
* cook all the ingredients until soft & absorb the sauce
# Once the sauce is almost gone, which is OK !
* off heat & set aside to cool / # It will absorb more of the sauce when cooling !
Alright ! Next I'm going to prepare 『Sushisu』
which is sushi vinegar
There's a proportion of sushi vinegar
each region in Japan serves a slightly different version of sushi vinegar
ah.. I'll show you the proportion of sushi vinegar
you can refer to it first & adjust the taste by yourself
Well, I'm going to introduce a good recall
for the proportion of sushi vinegar
Basic seasonings is rice vinegar, sugar & salt
to achieve the balance of 『sweet』, 『salty』&『sourish』 taste
Here's the step for a good recall & easy way to remember
rice vinegar - 3 tablespoons
sugar - 2 tablespoons
because salt is salty seasoning
so 1 teaspoon of salt, not tablespoon remember
OK not too much of salt
otherwise it will be too salty if is add 1 tablespoon of salt
it's easy way to remember with number of 3, 2, 1
This sushi vinegar can make about 4 bowls of sushi rice ( roughly 600gm+ )
you can refer to these proportion first & adjust the proportion
simply make it yourself by combining rice vinegar, sugar & salt
* rice vinegar - 3 tablespoons / sugar - 2 tablespoons / salt - 1 teaspoon
# Does not have to be heating, stir well until dissolve
You can make as much as you want in one go
like Japanese restaurant will be prepared big bunch of sushi vinegar
and keep in the bottle or jar
it practically lasts forever
the longer you keep & the taste will be smoother
If you're always make sushi all the time
can make this ahead & keep it in the refrigerator up to 2 to 3 months
You can always use it when you want to make sushi
pour sushi vinegar over the rice evenly & is ready to make sushi
# There's water need to be include for the sushi vinegar
# A bit less than regular when you cook the rice !
* pour sushi vinegar over the rice evenly / # For best results add the sushi vinegar when the rice is still warm
* gently stir & make sure all coated by the sushi vinegar / # If is not much of rice, does not have to be use fan to cool off
* add the cooked ingredients
* combine
* sprinkle some white sesame
* spread the shredded egg crepe, prawns & snow peas
* red caviar ( Ikura ) - 2 tablespoons
A tasty looking good Chirashi Sushi are done ~ !
Let me give a try ~
Wah ~ It's so rich
Does not have to be season with soy sauce also
can eat immediately
Oh ~ hehe ! I feel very bless before start eating
Dewa Itadakimasu ~
Hmm ~ !
Really tasty !
This is just a good taste
there's a lot flavor from the bottom of sushi rice
including prawns, shredded egg, red caviar & etc
giving a rich flavor to the sushi rice
Although the process is a little bit more
but every step is not very difficult
it’s a perfect dish for a big family gatherings on weekends
Well, let's try it ~ ! Thank you !