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Categories:
stock shiitake mushrooms lotus root brine carrot brown sugar salt soy sauce sake granules vinegar lemon juice sugar salt Chirimen jako leaves eggs
Viewed: 18 - Published at: 6 years agoIngredients
- 540 ml White rice
- 1 sheet Kombu for dashi stock
- 500 ml Water
- 5 Dried shiitake mushrooms (thick, plump ones)
- 100 grams Lotus root
- 150 grams Cooked bamboo shoots in brine
- 1 medium Carrot
- 3 tbsp Light brown sugar
- 2 tsp Salt
- 3 tbsp Soy sauce
- 2 tsp Cooking sake
- 1 tsp Dashi stock granules
- 60 ml Vinegar
- 30 ml Lemon juice
- 2 tbsp Sugar
- 1 tsp Salt
- 20 grams Chirimen jako
- 5 leaves Shiso leaves
- 3 Eggs
- 1 tbsp Shiro-dashi
Method
- Soak the dried shiitake in 500 ml of water to rehydrate.
- Add the kombu to the uncooked rice and cook with the normal amount of water.
- Chop the softened shiitake and other vegetables into 5 mm pieces.
- The water from the shiitake will be used for stock.
- Add the dashi and the shiitake water to the filling and bring to a boil.
- Add the sugar, continue to simmer at medium heat and remove any scum that arises.
- Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order).
- Simmer on a low heat until there's no liquid left.
- Once the rice is cooked, make the sushi vinegar.
- Mix the vinegar, lemon juice, sugar, and salt.
- Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat.
- Once the sugar begins to dissolve, promptly switch off the heat.
- Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
- Once the sushi rice has cooled, add the drained filling and mix.
- Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago).
- Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!
