For Hinamatsuri Girl's Day Festival Basic Gomoku (5 Ingredient) Sushi Mix Recipe by cookpad.japan
Cooking Instructions 1 Shred the vegetables. Slice the lotus root thinly and cut into quarter rounds (the photo doesn't show the lotus root.) 2 Add enough dashi stock to the soaking liquid from the dried shiitake mushrooms to make it 2 cups (400 ml) in total. Add 3 tablespoons of sake, 3 tablespoons of sugar and 3 tablespoons of soy sauce. Simmer the vegetables in this liquid. 3 Cook over high heat, watching it so that it doesn't burn. Cover with a drop lid or otoshibuta, and simmer until there's no liquid left in the pan. If you are freezing this, let it cool down, transfer to a storage container with an airtight lid, and freeze. 4 When the simmered ingredients have cooled, mix with the cooked rice and combined sushi vinegar using a cut-and-fold motion. Top with your favorite toppings. 5 I made this using salt instead of soy sauce for someone with a wheat allergy. 6 I made this with wakame seaweed rice + denbu (shredded cooked cod dyed pink) rice. This is hishi-mochi style (cut into a diamond shape) 7 I made little hina doll shaped onigiri rice balls, one for each child. 1 Shred the vegetables. Slice the lotus root thinly and cut into quarter rounds (the photo doesn't show the lotus root.) 1 Shred the vegetables. Slice the lotus root thinly and cut into quarter rounds (the photo doesn't show the lotus root.) 2 Add enough dashi stock to the soaking liquid from the dried shiitake mushrooms to make it 2 cups (400 ml) in total. Add 3 tablespoons of sake, 3 tablespoons of sugar and 3 tablespoons of soy sauce. Simmer the vegetables in this liquid. 2 Add enough dashi stock to the soaking liquid from the dried shiitake mushrooms to make it 2 cups (400 ml) in total. Add 3 tablespoons of sake, 3 tablespoons of sugar and 3 tablespoons of soy sauce. Simmer the vegetables in this liquid. 3 Cook over high heat, watching it so that it doesn't burn. Cover with a drop lid or otoshibuta, and simmer until there's no liquid left in the pan. If you are freezing this, let it cool down, transfer to a storage container with an airtight lid, and freeze. 3 Cook over high heat, watching it so that it doesn't burn. Cover with a drop lid or otoshibuta, and simmer until there's no liquid left in the pan. If you are freezing this, let it cool down, transfer to a storage container with an airtight lid, and freeze. 4 When the simmered ingredients have cooled, mix with the cooked rice and combined sushi vinegar using a cut-and-fold motion. Top with your favorite toppings. 4 When the simmered ingredients have cooled, mix with the cooked rice and combined sushi vinegar using a cut-and-fold motion. Top with your favorite toppings. 5 I made this using salt instead of soy sauce for someone with a wheat allergy. 5 I made this using salt instead of soy sauce for someone with a wheat allergy. 6 I made this with wakame seaweed rice + denbu (shredded cooked cod dyed pink) rice. This is hishi-mochi style (cut into a diamond shape) 6 I made this with wakame seaweed rice + denbu (shredded cooked cod dyed pink) rice. This is hishi-mochi style (cut into a diamond shape) 7 I made little hina doll shaped onigiri rice balls, one for each child. 7 I made little hina doll shaped onigiri rice balls, one for each child. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy stove top macaroni & cheese Cast Iron Skillet Chocolate Chip Cookie Creepy crawly deviled eggs Sweet Creamy Pumpkin Dip Ginormus Chocolate Whoopie Pies Easy stove top macaroni & cheese Cast Iron Skillet Chocolate Chip Cookie Creepy crawly deviled eggs Sweet Creamy Pumpkin Dip Ginormus Chocolate Whoopie Pies Mizuna Greens with Sesame Seeds For Bentos: Green Peppers with Yukari Mayo Japanese-style Pasta with Canned Sardines and Sudachi Citrus Quick and easy potatoes [Farmhouse Recipe] Chicken Chirashi Sushi Festive Ham Sushi for Girl's Day Fluffy Light Okonomiyaki 'Eho Maki Rolls' with Seven Lucky Fillings Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood Sweet and Spicy Simmered Shishito Peppers and Jako Sardines Mizuna Greens with Sesame Seeds For Bentos: Green Peppers with Yukari Mayo Japanese-style Pasta with Canned Sardines and Sudachi Citrus Quick and easy potatoes [Farmhouse Recipe] Chicken Chirashi Sushi Festive Ham Sushi for Girl's Day Fluffy Light Okonomiyaki 'Eho Maki Rolls' with Seven Lucky Fillings Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood Sweet and Spicy Simmered Shishito Peppers and Jako Sardines