Easiest Way to Cook Yummy [Farmhouse Recipe] Chicken Chirashi Sushi

[Farmhouse Recipe] Chicken Chirashi Sushi. Great recipe for [Farmhouse Recipe] Chicken Chirashi Sushi. I heard that a certain well known restaurant has a chicken chirashi sushi on their menu. It sounded nice so I tried mixing in gomoku rice ingredients with chicken into sushi rice.

It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious. [Farmhouse Recipe] Chicken Chirashi Sushi is one of the most popular of current trending. You can cook [Farmhouse Recipe] Chicken Chirashi Sushi using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of [Farmhouse Recipe] Chicken Chirashi Sushi

1. You need 1000 grams of White rice.
2. You need 5 of cm Kombu.
3. Prepare 1 of Aburaage.
4. It's 100 ml of Sushi vinegar (＊see below).
5. Prepare 200 grams of Chicken thigh meat.
6. Prepare 100 grams of Burdock root.
7. Prepare 50 grams of Carrot.
8. You need 50 grams of Shiitake mushrooms.
9. You need 1 of Green beans (or snow peas).
10. It's 1 of Shredded nori seaweed.
11. You need of [A].
12. It's 150 ml of Water.
13. Prepare 4 tbsp of All-purpose dashi soy sauce (＊see below).
14. It's 2 tsp of Sugar.
15. You need of [Kinshi tamago - shredded omelette].
16. It's 3 of Eggs.
17. You need 1 pinch of Salt.
18. Prepare 1 tsp of Katakuriko.

Chirashi Sushi (Chirashizushi) is a kind of Sushi dish with thinly sliced Sashimi raw fish placed over a bed of Sushi Rice, instead of single pieces (Nigiri Sushi) or rolls (Maki Sushi). See recipes for Sushi Periment with chicken Nugget and Crabstick too. Here is chirashi-zushi I made using this sushi vinegar recipe. I also recommend my Chicken Chirashi-zushi recipe.

[Farmhouse Recipe] Chicken Chirashi Sushi instructions

1. Scrub the dirt off the burdock root, and shave into thin small pieces. Remove the stems from the shiitake mushrooms and slice thinly. Shred the carrot..
2. Cut the chicken into small bite sized pieces. Pour boiling water over the thin aburaage to remove the excess oil, cut in half and then cut into 7 mm strips..
3. Put the [A] ingredients, burdock root, carrot and chicken in a pot and simmer for 5 minutes. Add the shiitake mushrooms and aburaage, and simmer until there is little liquid left in the pot. Let cool..
4. Mix the kinshi tamago (shredded omelette) ingredients. Spread oil in a pan thinly and make very thin omelette (usuyaki tamago). Shred finely. Boil the green beans in salted water and slice thinly..
5. Cook the rice using just a bit less water than usual with a piece of konbu seaweed. When the rice is cooked, remove the konbu seaweed..
6. Mix the rice while it's still hot with sushi vinegar using a cut-and-fold motion and fanning with a handheld fan..
7. Add the Step 3 ingredients and mix in. The key is to fan the rice to cool down rapidly, and to not mash the rice grains as you mix..
8. Add the shredded omelette and green beans on top and it's done. Top with shredded nori seaweed just before eating..
9. Homemade sushi vinegar: It's very handy to have this on hand..
10. You can use this all-purpose soy sauce to make soba noodle sauce, mentsuyu noodle sauce, nametake (marinated enoki mushrooms), simmered dishes, egg rice bowls and so on in no time. https://cookpad.com/us/recipes/145497-farmhouse-recipe-all-purpose-dashi-soy-sauce.

Here is sushi that you wrap in either sangchu (Korean lettuce) or lettuce in my Green Sushi,. Each region in Japan serves a slightly different version of Chirashi Sushi with various ingredients and toppings. For example, in the Osaka area where my mom was originally from, Chirashi Sushi is called Barazushi (ばら寿司) or Gomoku Sushi (五目寿司). We would serve the sushi rice topped with unagi and cooked or uncooked vegetables. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays.