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1
Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan.
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2
Bring to simmer over medium-low heat.
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3
Add carrot strips; cook until crisp-tender, about 2 minutes.
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4
Using slotted spoon, transfer carrot strips to bowl.
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5
Add bamboo shoots, mushrooms and soy sauce to cooking liquid.
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6
Cook until liquid is almost evaporated, about 5 minutes.
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7
Add carrot strips.
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8
Cool mixture completely.
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9
Whisk egg, salt and 1 teaspoon mirin in small bowl to blend.
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10
Spray 9-inch-diameter nonstick skillet with nonstick spray.
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11
Heat skillet over medium-low heat.
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12
Pour egg mixture into skillet, swirling skillet to coat bottom evenly.
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13
Cook until bottom of egg mixture is set but not brown, about 45 seconds.
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14
Turn egg pancake over.
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15
Cook until egg pancake is set on bottom, about 20 seconds.
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16
Transfer to paper towel.
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17
Cool completely.
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18
Roll up egg pancake, then cut crosswise into very thin strips.
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19
Toss with fingers to fluff egg strips.
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20
Cook asparagus in medium saucepan of boiling salted water until crisp-tender, about 3 minutes.
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21
Drain.
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22
Cool asparagus in bowl of ice water.
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23
Drain well.
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24
Toss Sushi Rice, carrot mixture and asparagus in large bowl.
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25
(Egg strips and rice mixture can be made 2 hours ahead.
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26
Cover separately and let stand at cool room temperature.
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27
Do not refrigerate.)
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28
Line 6 bowls with lettuce leaves.
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29
Spoon rice mixture into leaves, mounding slightly.
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30
Garnish rice with egg strips, shrimp and pickled ginger and serve.
