-
1
Rehydrate the shiitake mushrooms.
-
2
Reserve the soaking water.
-
3
Pour hot water over the aburaage to remove the excess oil.
-
4
Add the konbu seaweed and cook the rice with less water than usual.
-
5
Peel the lotus root and slice into thin quarters.
-
6
Blanch in boiling water quickly and mix with rice vinegar while hot.
-
7
Julienne the carrot.
-
8
Cut the aburaage in half and slice thinly.
-
9
Thinly slice the rehydrated shiitake mushrooms.
-
10
I used Kyoto carrots (they're deeper in colour than usual carrots, almost red).
-
11
The rice will look better that way, so use them if you can find them where you are.
-
12
Heat vegetable oil in a pot and fry the carrot.
-
13
After it wilts, add sugar.
-
14
After the carrot is coated with sugar, add soy sauce, shiitake and aburaage and fry further.
-
15
Add water you used to re-hydrate the shiitake and bring to a boil.
-
16
Turn the heat off and leave to cool to allow the ingredients to absorb the flavour of the seasonings.
-
17
Add the ingredients to the beaten eggs and mix well.
-
18
Make thin omelettes.
-
19
After it cools, slice thinly to make kinshi-tamago.
-
20
If you add the katakuriko slurry to the egg mixture before cooking, the omelettes won't break apart easily.
-
21
After the rice is cooked, do not stir.
-
22
Transfer to a moistened sushi wooden barrel straight away.
-
23
Mix in the sushi vinegar quickly.
-
24
It's important to cook the rice slightly harder than usual.
-
25
Normally we use a fan to cool down the sushi rice quickly but it's a lot of work so instead I use the cold air setting of a hair dryer (laugh).
-
26
Mix in the lotus root from Step 3 into the sushi rice and scatter sesame seeds.
-
27
Place the cooled toppings from Step 5 and kinshi-tamago from Step 6.
-
28
During Step 8, do not pour in any cooking liquid from Step 5.
-
29
It will make the dish soggy.
-
30
For 4 rice cooker cups of rice (720 ml).
-
31
Place the green garnishes on top.
-
32
I used baby chrysanthemum greens from my garden.
-
33
Salad cress, quickly blanched mangetouts or mizuna leaves would be nice too.
-
34
Each person can portion out however much they want, so it's a great dish for parties and events.
