[Farmhouse Recipe] Chicken Chirashi Sushi Recipe by cookpad.japan
Cooking Instructions 1 Scrub the dirt off the burdock root, and shave into thin small pieces. Remove the stems from the shiitake mushrooms and slice thinly. Shred the carrot. 2 Cut the chicken into small bite sized pieces. Pour boiling water over the thin aburaage to remove the excess oil, cut in half and then cut into 7 mm strips. 3 Put the [A] ingredients, burdock root, carrot and chicken in a pot and simmer for 5 minutes. Add the shiitake mushrooms and aburaage, and simmer until there is little liquid left in the pot. Let cool. 4 Mix the kinshi tamago (shredded omelette) ingredients. Spread oil in a pan thinly and make very thin omelette (usuyaki tamago). Shred finely. Boil the green beans in salted water and slice thinly. 5 Cook the rice using just a bit less water than usual with a piece of konbu seaweed. When the rice is cooked, remove the konbu seaweed. 6 Mix the rice while it's still hot with sushi vinegar using a cut-and-fold motion and fanning with a handheld fan. 7 Add the Step 3 ingredients and mix in. The key is to fan the rice to cool down rapidly, and to not mash the rice grains as you mix. 8 Add the shredded omelette and green beans on top and it's done. Top with shredded nori seaweed just before eating. 9 Homemade sushi vinegar: It's very handy to have this on hand. 10 1 Scrub the dirt off the burdock root, and shave into thin small pieces. Remove the stems from the shiitake mushrooms and slice thinly. Shred the carrot. 1 Scrub the dirt off the burdock root, and shave into thin small pieces. Remove the stems from the shiitake mushrooms and slice thinly. Shred the carrot. 2 Cut the chicken into small bite sized pieces. Pour boiling water over the thin aburaage to remove the excess oil, cut in half and then cut into 7 mm strips. 2 Cut the chicken into small bite sized pieces. Pour boiling water over the thin aburaage to remove the excess oil, cut in half and then cut into 7 mm strips. 3 Put the [A] ingredients, burdock root, carrot and chicken in a pot and simmer for 5 minutes. Add the shiitake mushrooms and aburaage, and simmer until there is little liquid left in the pot. Let cool. 3 Put the [A] ingredients, burdock root, carrot and chicken in a pot and simmer for 5 minutes. Add the shiitake mushrooms and aburaage, and simmer until there is little liquid left in the pot. Let cool. 4 Mix the kinshi tamago (shredded omelette) ingredients. Spread oil in a pan thinly and make very thin omelette (usuyaki tamago). Shred finely. Boil the green beans in salted water and slice thinly. 4 Mix the kinshi tamago (shredded omelette) ingredients. Spread oil in a pan thinly and make very thin omelette (usuyaki tamago). Shred finely. Boil the green beans in salted water and slice thinly. 5 Cook the rice using just a bit less water than usual with a piece of konbu seaweed. When the rice is cooked, remove the konbu seaweed. 5 Cook the rice using just a bit less water than usual with a piece of konbu seaweed. When the rice is cooked, remove the konbu seaweed. 6 Mix the rice while it's still hot with sushi vinegar using a cut-and-fold motion and fanning with a handheld fan. 6 Mix the rice while it's still hot with sushi vinegar using a cut-and-fold motion and fanning with a handheld fan. 7 Add the Step 3 ingredients and mix in. The key is to fan the rice to cool down rapidly, and to not mash the rice grains as you mix. 7 Add the Step 3 ingredients and mix in. The key is to fan the rice to cool down rapidly, and to not mash the rice grains as you mix. 8 Add the shredded omelette and green beans on top and it's done. Top with shredded nori seaweed just before eating. 8 Add the shredded omelette and green beans on top and it's done. 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