Barazushi from Japanese Cooking 101

INGREDIENTS
  • 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
PREPARATION
  1. 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.
  2. 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.
  3. Make Sushi Rice Put hot rice in a big bowl, and cut vinegar mixture into the rice.
  4. Combine Vegetables and Rice In a large deep dish, mix Sushi Rice and cooked vegetables well.
  5. Serve Top with Kinshi Tamago, Roasted Seaweed, sliced snow peas, and Benishoga.