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Papa's Kitchen

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Gomoku Chirashi

Get this quick and easy Japanese sushi rice recipe from Papa's Kitchen.

Ease of Cooking
Moderate

Method of Cooking
Stir Fry

Prep Time
10 minutes

Cooking Time
25 minutes

Yield
1 serving

Ingredients

  • Vegetable Mix
  • 6 shiitake mushrooms
  • 50 grams bamboo shoot
  • 50 grams carrot
  • 50 grams deep-fried tofu
  • 6 kinusaya (snow peas)
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • ½ tablespoon Mirin
  • 1 teaspoon Sake
  • Kinshi Eggs
  • 3 eggs
  • 1 tablespoon sugar
  • ⅕ teaspoon salt
  • Vinegar Rice
  • 450 grams white rice
  • 180 grams vinegar
  • 18 grams salt
  • 45 grams sugar
  • Toppings
  • 6 – 10 boiled shrimps
  • 3 tablespoons Ikura (salmon roe)
  • 1 tablespoon pink denbu (pink fish flakes)

Method

  1. Chop the shiitake mushrooms, bamboo shoot, carrot, and deep-fried tofu into small pieces and peel the boiled shrimps.
  2. In a pot, boil kinusaya and add chopped shiitake mushrooms, bamboo shoot, carrot, deep-fried tofu, soy sauce, sugar, sake and mirin. Remove the boiled ingredients and set aside.
  3. Put white rice, salt, sugar, and vinegar in a bucket and mix it together with a rice paddle.
  4. In another bowl, mix the eggs, sugar, and salt to make kinshi egg. Pour the mixture onto a frying pan and make a thin egg omelet. Slice the omelet.
  5. Place vegetable mix and kinshi egg (sliced egg omelet) over the rice and top with shrimps, ikura, and pink denbu.

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