Gomoku Chirashi
Gomoku Chirashi
Get this quick and easy Japanese sushi rice recipe from Papa's Kitchen.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation 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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