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1
Wash rice well and cook with 4 1/2 c. water.
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2
Heat vinegar and add in sugar, salt and ajinomoto and stir till dissolved, set aside.
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3
When rice is cooked, sprinkle cooked vinegar over the rice and mix thoroughly with a spatula with a gently cutting motion, set aside.
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4
Soak shitake in hot water for 1 hour.
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5
Save this hot water for stock.
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6
Drain shitake and cut into 1/4 inch strips.
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7
Mix all dashi stock ingredients and cook shitake for 1 hour.
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8
Drain and set aside.
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9
Soak kanpyo in hot water for 1 hour, drain.
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10
Cook and simmer in vegetable stock for 30 min.
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11
Drain and cut into small pcs.
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12
Beat Large eggs and add in 1/4 tsp.
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13
salt.
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14
Add in 2 Tbsp.
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15
sugar, 2 Tbsp.
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16
mirin, 2 Tbsp.
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17
water and 1/2 tsp.
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18
hondashi, mix well.
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19
Heat 8 inch square well oiled frying pan, and pour in egg mix.
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20
Cook and turn over once.
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21
Slice into fine 1 inch strips.
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22
Set aside.
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23
Cut bamboo shoots into thin 1 inch strips, cook in dashi stock 20 min.
-
24
Drain and set aside.
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25
Cut bamboo shoots into thin 1 inch strips, cook in dashi stock 20 min.
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26
Drain and set aside.
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27
Shred carrots and cook in dashi stock for 5 min.
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28
Drain and set aside.
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29
Cut kamaboko into thin strips.
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30
Cut thin, width way first, then cut thin strips so which there is red on each piece.
-
31
Sprinkle vinegar to prevent sticking together.
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32
Drain and set aside.
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33
Boil 1/2 c. water and add in 1/2 tsp.
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34
sugar, 1/4 tsp.
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35
salt and add in frzn peas.
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36
Cook 5 min.
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37
Don't over cook.
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38
Drain and set aside.
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39
Combine shitake, kanpyo, bamboo shoots, carrots with cooled vinegar rice, mixing lightly.
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40
Garnish with peas, kamaboko, Large eggs and pickled red ginger roots.
