-
1
[Filling 1 carrot ] Julienne the carrot into 3-4 cm lengths.
-
2
Put the carrot in a sauce pan and enough dashi stock to submerge.
-
3
Add 1 tablespoon of sugar and a pinch of salt.
-
4
Cook until all the liquid has evaporated.
-
5
[Filling 2 bamboo shoots and burdock root] Slice the bamboo shoots into 3 cm long batons.
-
6
Shred the burdock root.
-
7
Cook separately or together.
-
8
Pour the dashi stock, 2 teaspoons of sugar, 1 teaspoon of mirin and 1 teaspoon of soy sauce.
-
9
Cook until all the moisture is evaporated.
-
10
[Filling 3 shitake mushrooms] Rehydrate the shiitake mushrooms and put them in a sauce pan.
-
11
Combine the dashi, 2 tablespoons of sugar, 1 tablespoon of soy sauce and 1 teaspoon of mirin and cook.
-
12
[Filling 4 lotus root] Slice the lotus root thinly and cook with 1/3 cup of vinegar and 3 tablespoons of sugar until the liquid has evaporated.
-
13
[Thin omelets] Beat the eggs with 2 tablespoons of sugar, 1 teaspoon of salt and 2 tablespoons of katakuriko dissolved in water.
-
14
Make thin omelets and slice thinly.
-
15
[Sushi rice] Add the kombuto the rice and cook.
-
16
While the rice is really hot, mix in the sushi vinegar and leave to rest for 1 minutes.
-
17
Mix well and cool the rice at the same time using a fan for glossy rice grains.
-
18
Mix the sushi rice with the fillings from Steps 1 to 4 and garnish with thin omelet, cooked snow peas and red pickled ginger on top.
