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1
De-vein the shrimp, skewer and boil for 5 to 6 minutes.
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2
When you press the shell with your fingers and there's a gap between the shell and the shrimp meat, that means the shrimp is cooked, so drain and refresh quickly under running water.
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3
When the shrimp have cooled a bit, take off the shells and cut into half.
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4
Sprinkle lightly with salt and leave for 15 minutes.
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5
Rinse quickly in vinegar, and pat dry.
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6
Rehydrate the dried shiitake mushrooms, and cut off the stems.
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7
Bring the A. ingredients to a boil, put in the shiitake mushrooms, and simmer until there's no moisture left in the pot, turning occasionally.
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8
When the mushrooms have cooled, julienne.
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9
Pour boiling water over the usuage to get rid of the oil on the surface, and slice to 2 cm.
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10
Bring the B. ingredients to a boil, add the shredded usu-age, and until simmer there's nomoisture left in the pan.
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11
Peel the lotus root and slice thinly.
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12
Blanch in boiling water.
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13
Bring the C. ingredients to a boil, cool, and put in the lotus root slices to marinate.
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14
Julienne the carrot to 2 cm long, and blanch quickly.
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15
Blanch the snow peas too and julienne.
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16
Make very thin omelette crepes with the eggs, and julienne to make kinshi tamago.
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17
Rinse the rice and cook as usual, using a bit less water than normal.
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18
Make the rice vinegar.
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19
Bring the D. ingredients to a boil, and leave to cool.
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20
When the rice is cooked, transfer it to a han-dai (wooden tub for mixing sushi rice), pour on the sushi vinegar and fold into the rice.
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21
Add the cooked shiitake mushrooms, usu-age and carrots plus white sesame seeds, and fold while fanning down the rice with a fan.
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22
Put on the lotus root, scatter on the snow peas and kinshi tamago, and top with the shrimp.
