Easy Chirashi-zushi with Edamame

Name: How to cook Easy Chirashi-zushi with Edamame - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Easy Chirashi-zushi with Edamame

I often cook this ‘Chirashi-zushi’, a type of Sushi which is a kind of decorated rice salad, as a side dish for BBQ. Crunchy ‘Edamame’ are very tasty when mixed with sushi rice. Decorate it with your favourite toppings. This can be a fun activity for children.

Ingredient

Food ration :

6 servings

3 cups

(*180ml cup) Japanese Short Grain Sushi Rice

1/2

Carrot *sliced, blanched in salted water

1/2-1

Cucumber *thinly sliced, slightly salted

40 g

Dried Shiitake *cooked Sweet Soy Broth (Suger 1 : Soy Sauce 2 : Mirin 1)

1 cup

Edamame *cooked, removed from pods

Eggs

1 teaspoon

Oil

72 ml

Japanese Rice Vinegar

60 g

Sugar *about 60ml

& 1/5 teaspoons Salt

Cooking instructions

* Step 1

Cook Rice with slightly less amount of water to achieve firmer texture. When Rice is cooked, allow it to steam for 10 minutes.

* Step 2

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.

* Step 3

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.

* Step 4

Cover the rice with a damp cloth to stop the rice drying out.

* Step 5

Prepare other ingredients for mixing and topping.

* Step 6

Place thinly sliced Cucumber into a bowl, add Salt and massage, then rest for a while. Squeeze the Cucumber to remove excess water.

* Step 7

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.