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1
Soak the dried shiitake in 500 ml of water to rehydrate.
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2
Add the kombu to the uncooked rice and cook with the normal amount of water.
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3
Chop the softened shiitake and other vegetables into 5 mm pieces.
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4
The water from the shiitake will be used for stock.
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5
Add the dashi and the shiitake water to the filling and bring to a boil.
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6
Add the sugar, continue to simmer at medium heat and remove any scum that arises.
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7
Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order).
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8
Simmer on a low heat until there's no liquid left.
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9
Once the rice is cooked, make the sushi vinegar.
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10
Mix the vinegar, lemon juice, sugar, and salt.
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11
Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat.
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12
Once the sugar begins to dissolve, promptly switch off the heat.
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13
Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
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14
Once the sushi rice has cooled, add the drained filling and mix.
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15
Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago).
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16
Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!
