Recipe: Yummy [Farmhouse Recipe] Chicken Chirashi Sushi

[Farmhouse Recipe] Chicken Chirashi Sushi. Chirashi Sushi is served on happy occasions and at parties in Japan. This bright and colorful dish is made of sushi rice with a variety of vegetables mixed in, and toppings sprinkled over the top. The dishes you see in Japanese restaurants outside of Japan is just a tiny, tiny collection of what we eat in.

This beautifully arranged sushi is the Although I added 'Chirashi Sushi' in parethsis next to Scattered Sushi to highlight the word 'sushi', in Japan, this dish is called 'chirashizushi' (ちらし寿. Chirashi, also called chirashizushi (ちらし寿司) is one of my favorite Japanese meals. The word "chirashi" means "scattered," so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice. You can cook [Farmhouse Recipe] Chicken Chirashi Sushi using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of [Farmhouse Recipe] Chicken Chirashi Sushi

1. It's of White rice.
2. You need of cm Kombu.
3. It's of Aburaage.
4. Prepare of Sushi vinegar (＊see below).
5. Prepare of Chicken thigh meat.
6. Prepare of Burdock root.
7. You need of Carrot.
8. It's of Shiitake mushrooms.
9. You need of Green beans (or snow peas).
10. You need of Shredded nori seaweed.
11. It's of [A].
12. You need of Water.
13. It's of All-purpose dashi soy sauce (＊see below).
14. It's of Sugar.
15. You need of [Kinshi tamago - shredded omelette].
16. Prepare of Eggs.
17. You need of Salt.
18. It's of Katakuriko.

I like this dish a lot, because it's a delicious. Chirashi Sushi (Chirashizushi) is a kind of Sushi dish with thinly sliced Sashimi raw fish placed over a bed of Sushi Rice, instead of single pieces (Nigiri Sushi) or rolls (Maki Sushi). Chirashi Sushi is sometimes mixed up with Barazushi which doesn't contain much raw fish other than decoration. Chirashi Sushi, also called "Scattered Sushi" is a very popular at home, convenient way of eating Sushi.

[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.

There really is no "set" recipe for chirashi sushi and the ingredients tend to vary regionally. Many times it may be left to either the chef's choice or customer preference also. This is my favourite type of sushi. And for this occasion I have a photo guide for you. From the guest seating order, to the table manners.