Chirashizushi (literally “scattered sushi”) is served for special occasions in Japan including New Year’s. It’s made from a bed of sushi rice adorned with a variety of toppings such as egg, fresh vegetables and seafood/sashimi. This recipe includes kinshi tamago(shredded egg crepes) andkinpira gobo (braised carrot & burdock root), but you can also add steamedrenkon (lotus root), steamed green beans, cooked shrimp,nori (seaweed) and pickle ginger as pictured, or any of your favorite seasonal vegetables and protein.
- 175g cooked rice
- 2½ tbspRed Vinegar
- 1 tsp sugar (adjust to your preference)
Kinshi Tamago (Shredded Egg Crepes) Topping
- 2 eggs
- Pinch of salt
- 1 tbsp oil
Kinpira Gobo(Braised Carrot & Burdock Root) Topping
- ½gobo (burdock root) (peel, wash and julienne)
- ½ carrot (peel, wash and julienne)
- 2 tbsp vegetable oil
- 1½ tbsp mirin
- 1 tbsp soy sauce*
- 1 tsp dashi powder* mixed in ½ cup of water
- 1 tbsp sugar
- ½ tbsp sake
To make Sushi Rice
- Combine the cooked rice with the vinegar and sugar. Stir gently to combine.
- Pack the rice into a bowl and top with your favorite toppings.
To make Kinshi Tamago (Shredded Egg Crepes) Topping
- Beat the eggs in a bowl with a pinch of salt
- In a small frying pan, heat the oil. When hot, pour in some of the egg mix, spreading with a round movement of the pan until you have a paper thin layer. Cook for less than 1 minute. Be sure not to overcook. Turn over and cook the other side for a few seconds. Remove from pan. Repeat for all the egg mix.
- Roll the egg crepes and julienne into really thin strips. Add on top of the bowl of Sushi Rice.
To make Kinpira Gobo(Braised Carrot & Burdock Root) Topping
- In a frying pan, heat the oil and add the gobo followed by the carrots. Stir fry for 3 to 4 mins. Add mirin, soy sauce, dashi powder in water, sugar, and sake and continue to cook until the liquid has evaporated. Add on top of the bowl of Sushi Rice.
*Available in our Creative Beginnings: Redefining “Wa” Care Package