Recipe: Yummy Bamboo Shoot Chirashi Sushi for the Spring Season

Bamboo Shoot Chirashi Sushi for the Spring Season. Bamboo shoots; Japanese traditional food in spring. Removing harshness is a bit of a hassle, but it's important.筍を収穫し、ちらし寿司にしました。米ぬかと一緒に茹で、よく水に晒すと灰汁が抜けます。 Chirashi Sushi. If you get fresh bamboo shoots in the spring season.

Contains two packets of sushi vinegar with a mix of vegetables. Contains with pre-cooked lotus root, carrot, kampyo (dried gourd strips), bamboo shoot, and shiitake mushroom. Also cotains two packets of nori shred to sprinkle on top. You can have Bamboo Shoot Chirashi Sushi for the Spring Season using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Bamboo Shoot Chirashi Sushi for the Spring Season

1. You need of ●Sushi rice.
2. Prepare 2160 grams of Plain cooked rice.
3. Prepare 120 ml of Sushi vinegar ※See instructions.
4. Prepare of ●Ingredients.
5. You need 250 grams of Bamboo shoot (boiled).
6. It's 1/2 of Carrot.
7. Prepare 30 grams of Dried shiitake mushroom.
8. You need of ●For broth.
9. Prepare 1 of The soaking liquid from the dried shiitake mushrooms.
10. Prepare 2 grams of Dashi stock granules.
11. It's 3 tbsp of Sugar.
12. It's 1 of ※see instructions Water.
13. It's 2 tbsp of Soy sauce.
14. You need of ●Toppings.
15. Prepare 4 of Eggs for the kinshi tamago.
16. You need 1 of Dried seaweed sheet, White sesame seeds, sansho leaves.

Traditionally sushi rice is used, and chirashi rice contains more rice vinegar than is used in sushi For the photos above of my chirashi, I used: ¼ cup bibinba sansai - a prepared mix of soybean Add the sesame seeds and the rice seasoning if you desire, and mix well. At this point, you have two. As spring fever rushes in, spring bamboo shoots are hitting local grocery stores and wet markets across China. I grew up in China and have lived in If fresh isn't available, frozen spring bamboo is a great alternative and is what I used in this instance.

Bamboo Shoot Chirashi Sushi for the Spring Season instructions

1. Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms..
2. Put the vegetables you chopped at Step 1 in a pan with all the ● ingredients except for the soy sauce. Add enough water to cover the ingredients in the pan. Cook for 10 minutes over high heat..
3. Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool..
4. Prepare the sushi rice. You need 20 ml of sushi vinegar for 1 rice cooker cup of rice. Pour sushi vinegar over the hot cooked rice, mix and let it cool..
5. Make the kinshi tamago. Whisk the eggs with a pinch of salt and cook on a frying pan. Make thin crepes and julienne like in the photo..
6. Add the ingredients from Step 3 to the sushi rice from Step 4..
7. Serve on a plate..
8. Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup..
9. ※The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar. Or you could use the commercial kind..

Stay away from canned bamboo shoots for this. Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. Posts about Bamboo shoots written by dragonlife. We finally reached the tradtional Japanese house that Asami's father had built piece by piece as a "mountain retreat"! We also got some bamboo shoots in nearby land!