[Farmhouse Recipe] Chicken Chirashi Sushi. Food you never knew you wanted. Enjoy your local restaurant favorites from the comfort of your own home. The food you want, when you want it. [Farmhouse Recipe] Chicken Chirashi Sushi cookpad.japan.

[Farmhouse Recipe] Chicken Chirashi Sushi Scrub the dirt off the burdock root, and shave into thin small pieces. Remove the stems from the shiitake mushrooms and slice thinly. Cut the chicken into small bite sized pieces. 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. Prepare 1000 grams of White rice.
  2. Prepare 5 of cm Kombu.
  3. You need 1 of Aburaage.
  4. It’s 100 ml of Sushi vinegar (*see below).
  5. Prepare 200 grams of Chicken thigh meat.
  6. You need 100 grams of Burdock root.
  7. It’s 50 grams of Carrot.
  8. You need 50 grams of Shiitake mushrooms.
  9. Prepare 1 of Green beans (or snow peas).
  10. It’s 1 of Shredded nori seaweed.
  11. Prepare of [A].
  12. You need 150 ml of Water.
  13. Prepare 4 tbsp of All-purpose dashi soy sauce (*see below).
  14. You need 2 tsp of Sugar.
  15. You need of [Kinshi tamago – shredded omelette].
  16. Prepare 3 of Eggs.
  17. Prepare 1 pinch of Salt.
  18. It’s 1 tsp of Katakuriko.

Put the [A] ingredients. [Farmhouse Recipe] Chicken Chirashi Sushi instructions. Scrub the dirt off the burdock root, and shave into thin small pieces. Remove the stems from the shiitake mushrooms and slice thinly. Cut the chicken into small bite sized pieces.

[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.

Put the [A] ingredients. [Farmhouse Recipe] Chicken Chirashi Sushi step by step. Scrub the dirt off the burdock root, and shave into thin small pieces. Remove the stems from the shiitake mushrooms and slice thinly. Cut the chicken into small bite sized pieces. Put the [A] ingredients. [Farmhouse Recipe] Chicken Chirashi Sushi instructions.

source: cookpad.com