Ingredients
Yield: 4 servings
- 1 small carrot
- 3 large dried Shiitake mushrooms
- 2 oz bamboo shoot
- 1/2 cup Dashi
- 1 Tbsp soy sauce
- 1 Tbsp Mirin
- 2 tsp sugar
- 3 cups Sushi Rice
- 3/4 cup rice vinegar
- 3/4 cup sugar
- 1.5 Tbsp salt
- Kinshi Tamago (2-3 eggs)
- Nori roasted seaweed thinly cut
- 15 snow peas blanched and sliced thinly
- Benishoga pickled red ginger
Instructions
Prep Vegetables Hydrate dried Shiitake mushrooms for 60 minutes, squeeze out water, and cut thinly. Cut carrot thinly. Cut Takenoko (bamboo shoot) into small pieces.
- Cook Vegetables In a pot, let boil Dashi, soy sauce, Mirin, and sugar, add all the vegetables (except snow peas), and cook at medium heat for 5-7 minutes until the liquid is almost evaporated. Let it cool.
- Make Sushi Rice Put hot rice in a big bowl, and cut vinegar mixture into the rice.
- Combine Vegetables and Rice In a large deep dish, mix Sushi Rice and cooked vegetables well.
- Serve Top with Kinshi Tamago, Roasted Seaweed, sliced snow peas, and Benishoga.