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1
Cook the rice with the konbu.
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2
Use a little less water than usual.
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3
Moisten the gourds with water, then rub with a generous amount of salt.
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4
Boil for 5 minutes, then finely chop.
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5
Re-hydrate the shiitake mushrooms in 300 ml of water.
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6
You will use the liquid later, so keep it.
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7
Re-hydrate the koya dofu in water as well (about 3 minutes).
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8
Chop the gourds, carrots, bamboo shoots, shiitake mushrooms, koya dofu, and kamaboko into 5-8 mm chunks.
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9
Combine all the sushi vinegar ingredients into a pot and turn on the heat.
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10
Once the salt and sugar has dissolved, immediately turn off the heat and let cool.
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11
If you cut the kinshi tamago into squares, you can make it look real nice.
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12
You can give the rough ends to your kids to eat.
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13
Slice the egg crepe to make kinshi tamago.
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14
Simmer the filling ingredients.
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15
Bring the liquid to a boil, then cook the shiitake, carrots, and bamboo shoots over low heat.
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16
After 15 minutes, add all remaining fillings and let cook for 2 more minutes to let the flavors absorb.
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17
Transfer to a shallow container and let cool.
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18
When cooking the rice, cook with a little less water than usual and cook with the konbu.
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19
Once cooked, remove the konbu.
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20
Mix up the rice in the rice pot and add the sushi vinegar, then mix into the rice with the rice spatula using cutting motions.
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21
Once mixed in, cool with a hand fan to bring out the shine.
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22
Mix together with the cooled fillings, then garnish with the kinshi tamago, shredded nori, and sesame seeds.
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23
Serve with the beni shouga and enjoy!
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24
To make kinshi tamago, see.
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25
To make your own dried shiitake mushrooms, see.
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26
You can make a very colorful chirashi sushi by adding shrimp or salmon, tuna, mackerel, octopus, squid, salmon roe, etc on top!
