Food Forum
Vol. 31 No. 1  April 2017

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

CHIRASHI-ZUSHI

Traditionally, chirashi-zushi is served during celebratory occasions, but it is most closely associated with the colorful Hinamatsuri Doll Festival in March. The dish is just as enjoyable without the fish.

Ingredients

Lotus rootLotus root
Serves 4-5

413 kcal Protein 11.1 g Fat 6.2 g (per person)

  • 400 ml / 1 2/3 C japonica rice
  • 450 ml / 2 C water
  • 1 T sake
  • 5 cm- / 2 in.-square kombu
  • 3 dried shiitake mushrooms
Sushi vinegar
  • 4 T rice vinegar
  • 1 1/2 T granulated sugar
  • 1 t salt
  • 2 sheets abura-age deep-fried tofu
  • Carrot, 4 cm / 1.5 in.
Simmering seasoning
  • 1 T sake
  • 1 T granulated sugar
  • 1 1/2 T Kikkoman Soy Sauce
  • 2 eggs
  • 2 t granulated sugar
  • Salt
  • Vegetable oil
  • Lotus root, 80 g / 3 oz.
Lotus marinade
  • 1 1/2 T rice vinegar
  • 1 1/2 T dashi stock
  • 1 T granulated sugar
  • 1/3 t salt
  • 10 snow peas
  • Salt
  • 8-10 slices of smoked salmon*
  • Dried nori seaweed strips for garnish

Directions

  1. Wash rice and drain; allow to rest for 30 minutes. Cook with water, sake and kombu.
  2. To soften the shiitake, cover completely with lukewarm water and allow the mushrooms to soak for 20 minutes. Drain while reserving the water; remove stems and cut into thin slices.
  3. Mix sushi vinegar into the hot cooked rice and fan to cool.
  4. Parboil abura-age briefly and drain. Cut in half lengthwise then into thin strips. Cut carrot into thin slices. In a pan, add the abura-age, carrot, shiitake and 180 ml / ¾ C of the reserved shiitake water. Add simmering seasoning and bring to a boil, then simmer 5 minutes over medium heat. Remove from heat, allow to cool and gently drain.
  5. Beat eggs with granulated sugar and a pinch of salt.
  6. In a small, lightly oiled non-stick frying pan, pour in just enough egg to thinly coat the bottom of the pan. Cook over low heat and flip when the surface of the egg sets; remove from pan and cut into thin strips. Repeat process until all the raw egg is used.
  7. Peel lotus root, cut into thin slices and place in a saucepan with just enough water to cover, and a few drops of vinegar. Boil only briefly; drain, then place in lotus marinade for at least 30 minutes.
  8. Trim snow peas, parboil in lightly salted water. Drain and julienne. Roll up smoked salmon slices or cut into bite-size pieces.
  9. Add the simmered abura-age, shiitake and carrot to the sushi rice and fold in gently. Spoon into a serving dish and top with the egg, lotus, snow peas, smoked salmon and nori strips.

* Shrimp may also be added for extra color and flavor.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml