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1
Soak the dried shiitake mushrooms in water overnight to reconstitute, then simmer with dashi stock and sugar.
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2
Once the broth is half done, add soy sauce and simmer until the liquid is reduced.
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3
Finish over high heat.
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4
For the vinegared lotus root, first soak in vinegar water (A) and turn on the heat after letting sit for 15 minutes.
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5
Once they become transparent, soak in the sweet vinegar mixture (B).
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6
Thinly shave the burdock root and soak in water for 10 minutes.
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7
Remove the scum and cook over medium heat with dashi stock, mirin, and usukuchi light soy sauce.
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8
Simmer until most of the sauce has reduced!
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9
Reconstitute the kampyo in lukewarm water and boil the aburaage for 2 minutes to remove excess oil.
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10
Put the dashi stock and other ingredients in a pot and simmer until most of the broth has reduced.
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11
Devein the shrimp, stab with toothpicks to straighten, then cook!
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12
Storebought conger eel is just fine!
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13
Get ones already covered with sauce.
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14
Cover with more sauce and grill!
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15
The shredded omlets are made with 6 eggs.
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16
Add a pinch of salt and fry in vegetable oil!
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17
Remove the stems from the snow peas, blanch in salted hot water, and finely slice.
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18
I make the vinegared mackerel myself, but I'll show you how to do that here again another time!
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19
I definitely want you to add canned arch shells (aka gai).
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20
Pour out the liquid and mix it in with the sushi rice.
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21
Make 3 cups of rice!
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22
Add 10 cm of kombu and 2 tablespoons of sake and cook!
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23
Add vinegar right after it finishes cooking while it's still hot.
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24
Once the sushi rice cools to body temperature, add the ingredients!
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25
(The flavor won't hold together if it cools too much!)
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26
Top with the decorations and, yes!
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27
You're done!
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28
It's perfect paired with clear hamaguri clam soup!
