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1
Soak the bamboo shoot and warabi (bracken fern) to remove their bitterness.
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2
Cook the rice with a bit less water than usual so that it's firm.
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3
Slice the bamboo shoot into thin strips.
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4
Cut the warabi into 2.5-3 cm long pieces.
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5
Wrap the aburaage in paper towels and microwave for 30 seconds to remove the surface oil, then cut into thin strips.
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6
Put all the ingredients except for the rice and chirimen jako into a pan with the dashi stock and flavoring ingredients.
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7
Bring to a boil, then simmer over low heat while stirring occasionally.
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8
When the simmering liquid has reduced by about half, add the chirimen jako.
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9
When there is almost no liquid left in the pan as shown here, turn off the heat.
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10
(Since the liquid is mixed into the rice too, be sure to keep simmering until there's almost none left in the pan.)
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11
Put the freshly cooked hot rice in a large container (such as a sushi rice tub), add the Step 4 simmered ingredients, liquid and all, and mix in.
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12
The simmered ingredients are well flavored, but if they are too wet you can drain them quickly in a colander before mixing them in.
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13
(Don't press down on them to squeeze them out.)
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14
Taste, and if needed, add a little salt to adjust the seasoning.
