Recipe of Ultimate Easy Chirashi-zushi with Edamame
Easy Chirashi-zushi with Edamame Recipe
Hi, I'm Caroline. Today, I'm gonna show you how to make easy chirashi-zushi with edamame recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Easy Chirashi-zushi with Edamame Recipe
Easy Chirashi-zushi with Edamame is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Easy Chirashi-zushi with Edamame is something that I've loved my entire life. They are nice and they look fantastic.
Easy Chirashi-zushi with Edamame is one of the most popular of current trending meals in the world. It is simple, it's fast, it tastes delicious. It is appreciated by millions every day. Easy Chirashi-zushi with Edamame is something which I've loved my whole life. They're fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have easy chirashi-zushi with edamame using 13 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Easy Chirashi-zushi with Edamame:
- Get 3 cups of (*180ml cup) Japanese Short Grain Sushi Rice.
- Get 1/2 of Carrot *sliced, blanched in salted water.
- Take 1/2-1 of Cucumber *thinly sliced, slightly salted.
- Get 40 g of Dried Shiitake *cooked Sweet Soy Broth (Suger 1 : Soy Sauce 2 : Mirin 1).
- Prepare 1 cup of Edamame *cooked, removed from pods.
- Get of Snow Peas.
- Prepare 4 of Eggs.
- Prepare 1 teaspoon of Oil.
- Make ready of Nori & Toasted Sesame Seeds *optional.
- Take of <Sushi Vinegar Ingredients>.
- Prepare 72 ml of Japanese Rice Vinegar.
- Make ready 60 g of Sugar *slightly less 1/4 cup.
- Get 1 of & 1/4 teaspoons Salt.
Instructions to make Easy Chirashi-zushi with Edamame:
- Cook Rice with slightly less amount of water to achieve firmer texture. When Rice is cooked, allow it to steam for 10 minutes..
- Make 'Sushi Vinegar' by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT cooked rice, then empty it into a large mixing bowl..
- Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Quick cooling gives a glossy texture to the rice..
- Cover the rice with a damp cloth to stop the rice drying out..
- Prepare other ingredients for mixing and topping..
- Place thinly sliced Cucumber into a bowl, add Salt and massage, then rest for a while. Squeeze the Cucumber to remove excess water..
- Soak the Dried Shiitake in cold water until soft, drain and slice thinly. (OR use already sliced Dried Shiitake.) Place in a sauce pan, add just enough water to cover, 1 tablespoon Sugar, 2 tablespoons Soy Sauce & 1 tablespoon Mirin, cook for 20 minutes or the broth is thickened. Set aside to cool and squeeze slightly to remove excess liquid..
- Heat small amount of Oil in a frying pan and cook Eggs to make firm & dry scrambled egg. Transfer to a plate..
- Carrot and Snow Peas need to be blanched in salted water. Do not over cook..
- Mix Sushi Rice, Cucumber, Edamame and Shiitake to combine..
- Finally decorate with toppings..
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