A colorful combination of classic ingredients

Cooking time

20min+

Calories

487kcal

Sodium

906mg

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

Directions

Wash and rinse the rice, then drain. Add slightly less water than the indicated amount and allow to soak for 30 minutes in a rice cooker. Add in the sake, lay the kombu on top of the rice, then steam.
Mix (A) together well, then use a circular motion to sprinkle onto the freshly steamed rice and use a chopping motion to thoroughly mix in.
Wash the kanpyo with water, and massage with a dash of salt (extra). Soak in plenty of water, boil until only slightly firm, then cut into 1 cm (about 0.4 in.) widths.
Rehydrate the dried shiitake in 200 ml (6.8 fl. oz.) of water, remove the stems and thinly slice up the caps. Set aside the rehydrating water.
Add (3), (4) and the rehydrating water to a pot and cook for 15 minutes. Add the sugar from (B) and simmer for a further 15 minutes. Next, add in the soy sauce and mirin, allow to simmer until the liquid is almost boiled down.
Slice the eel into easy-to-eat pieces.
Parboil the shrimp in salt-added boiling water, and remove shells once cooled. Cut into smaller sizes if too large.
Boil the snow peas in salt-added boiling water until vibrant green, then cut into halves.
Add (C) to the eggs and prepare a very thin egg omelet. Julienne the omelet into very thin strands.
Add (5) and (6) to (2) and combine well. Serve onto plates, then top with (7), (8) and (9) to complete.

Washoku Lesson

Colorful Chirashi Sushi Recipe (Scattered Sushi)

This beautiful dish features colorful ingredients atop sushi rice. It’s a great recipe for celebrations or entertaining a group of guests!

Cooking Basics

Sushi rice - how to prepare

Ingredients

Rice: 360 g (12.7 oz.)

Water: 340 ml (11.5 fl. oz.)

Kombu/kelp (as desired): 5 cm (2 in.)

Vinegar Mixture: (4 Tbsp of rice vinegar, 2 Tbsp of sugar, 1 tsp of salt)

Directions

1

Rinse the rice.

2

Place the rice into a colander and let sit for 30 minutes to 1 hour.

3

Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.

4

Prepare the vinegar mixture. Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.

5

Mix with a rice paddle while fanning with an uchiwa fan (paddle-shaped fan). Mix the rice in a manner as though breaking it apart to prevent it from becoming sticky and mushy. Once the rice has a glossy shine and is cooled, it is ready.

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.