ingredients:
- 7 ounces raw tuna
- 8 shrimps
- 7 ounces cucumbers
- 4 eggs
- 10 ounces carrots
- 2 ounces
- dried shiitake mushrooms
- 1 ounce dried gourd strips
- 1 sheet dried laver
- 4 servings sushi rice
- 6 1/2 cups water
- 6 tablespoons soy sauce
- 5 1/2 tablespoons sugar
- a little salt
- 1 tablespoon salad oil
step 1:
Cook sushi rice.
step 2:
In separate bowls (each containing 1 1/4 cups of water) soak the dried shiitake mushrooms (for 30 minutes) and the dried gourd strips (for 10 minutes) to reconstitute them.
step 3:
Hull shell and devein the shrimps. Wash them. Mix 2 cups water and a little salt in a pan and bring to a boil. Add shrimp and boil for 3 minutes on medium heat.
step 4:
Beat the eggs. Add 2 tablespoons sugar and a little salt. Coat a frying pan with a paper towel which has been soaked with salad oil. Place on low heat. With a ladle, pour some of the egg mixture into the frying pan and tilt it so that it spreads evenly over the bottom. Remove from pan when cooked and place on a cutting board. Repeat this process to make 3 or 4 paper-thin omelets. Stack them on top of each other on the cutting board.
step 5:
Let them cool. Cut the stack into julienne slices.
step 6:
Cut the carrots into julienne slices. Place in a pan with 3/4 cup water, 1/2 tablespoon sugar and 2 tablespoons soy sauce. Cover and boil on a medium flame for about 15 minutes until the carrots become soft.
step 7:
Drain the water from the gourd strips and discard. Put the gourd strips in a pan with 1 1/4 cups of new water and boil until they become soft. Drain them in a colander and let them cool.
step 8:
Squeeze any additional water from the gourd strips and cut them into 1/3 in. long sections. Squeeze the water from the shiitake mushrooms. Do not discard this water because it will be used in Step 9. Cut the shiitake mushrooms into julienne slices.
step 9:
In a pan, place the 1 1/4 cups of shiitake mushroom water, 3 tablespoons sugar, 2 tablespoons soy sauce, shiitake mushrooms and gourd strips. Boil for about 20 minutes on medium heat.
step 10:
Cut the raw tuna into bite-size pieces. Marinate in 2 tablespoons soy sauce for about 10 minutes on each side.
step 11:
Thinly slice the cucumbers. Cut the dried laver into slivers with scissors.
step 12:
Mix the sushi rice, carrots, shiitake mushrooms and gourd strips in a big bowl or big deep dish. Let cool about 30 minutes.
step 13:
Decorate with the cucumbers, egg, raw tuna and shrimp. Place the dried laver on last.
comment:
Chirashi-zushi is eaten at Hina-Matsuri (Girl's Festival on March 3) and at other festivals.