Chirashi Sushi Recipe | Kikkoman Corporation

A colorful combo of ingredients.

Cooking time

20 minutes+

Calories

542kcal

Sodium

1.0g

Nutrition facts are for one serving.
Time to cook rice and rehydrate dried shiitake mushrooms is not included in the cooking time.

Directions

Wash the rice and drain. Add slightly less water than the indicated amount and let sit for 30 minutes in a rice cooker. Add the sake and lay kombu on top of the rice, then cook.
Mix (A) well, then add to the freshly cooked rice and combine all together.
Wash the gourd in water, and massage with a dash of salt (extra amount). Soak in plenty of water, then boil until slight firm remains and cut into 1 cm (about 1/2 in.) widths.
Reconstitute the dried shiitake in a cup of water. Remove the stems and thinly slice the caps. Set aside the water used to reconstitute.
Add (3), (4) and the water to a pot and cook for 15 minutes. Add the sugar (B) and cook further for 15 minutes. Then, add Kikkoman Soy Sauce and Kikkoman Manjo Aji-Mirin and simmer until the liquid is almost gone.
Cut the eel into easy-to-eat pieces.
Parboil the shrimp in salted boiling water, and remove their shells when cool. Cut into smaller sizes if large.
Boil the snow peas in salted boiling water until vibrant green, then cut in half.
Add (C) to the eggs and make a very thin egg omelette. Julienne the omelette into thin egg strands.
Add (5) and (6) to (2) and stir together. Sprinkle with (7), (8) and (9) and serve.

Cooking Basics

Eggs - how to make usuyaki tamago or thin Japanese-style omelet

Ingredients

eggs: 3

salt: 1/4 tsp

sake (cooking sake): 2 Tbsp

potato starch (or corn starch): 2 tsp

vegetable oil: as needed

Directions

1.

Crack open and beat the eggs together, add in the salt, sake and potato starch and mix in well.

2.

Strain through an all-purpose strainer. This step helps to achieve a smoother, thinner omelet.

3.

Use a paper towel lightly dipped in vegetable oil to lighly coat a heated square-shaped fry pan.

4.

Pour a ladle of the egg mixture into the pan.

5.

Swirl the pan to evenly distribute the egg mixture over the entire pan.

6.

Once the egg becomes cooked on the surface, use one cooking chopstick to pick up and flip over the usuyaki tamago. Allow to cook on the opposite side for one moment, then remove onto a cutting board. Repeat this process with the remaining egg mixture.