Easy Homemade Chirashisushi for Hinamatsuri (Girls' Day) Recipe

Easy Homemade Chirashisushi for Hinamatsuri (Girls' Day) Recipe


Easy Homemade Chirashisushi for Hinamatsuri (Girls' Day) Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Chirashisushi for Hinamatsuri (Girls' Day) here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Chirashisushi for Hinamatsuri (Girls' Day) is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Chirashisushi for Hinamatsuri (Girls' Day) is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Chirashisushi for Hinamatsuri (Girls' Day) Recipe


  1. 900 ml worth raw rice, cooked
  2. 10 cm square sheet of Kombu seaweed for dashi stock
  3. 1 Carrot
  4. 8 Eggs
  5. 1 Lotus root, medium sized
  6. 8 Dried shiitake mushrooms, large
  7. 1 Burdock root, medium sized
  8. 1 Cooked bamboo shoot in brine, medium sized
  9. Sushi vinegar
  10. 100 ml Vinegar
  11. 3 tbsp Sugar
  12. 1 tsp Salt
  13. 1 Snow peas
  14. 1 Red pickled ginger



How To Make Easy Homemade Chirashisushi for Hinamatsuri (Girls' Day) Recipe


  1. [Filling 1 carrot ] Julienne the carrot into 3-4 cm lengths. Put the carrot in a sauce pan and enough dashi stock to submerge. Add 1 tablespoon of sugar and a pinch of salt. Cook until all the liquid has evaporated.

  2. [Filling 2 bamboo shoots and burdock root] Slice the bamboo shoots into 3 cm long batons. Shred the burdock root. Cook separately or together.

  3. Pour the dashi stock, 2 teaspoons of sugar, 1 teaspoon of mirin and 1 teaspoon of soy sauce. Cook until all the moisture is evaporated.

  4. [Filling 3 shitake mushrooms] Rehydrate the shiitake mushrooms and put them in a sauce pan. Combine the dashi, 2 tablespoons of sugar, 1 tablespoon of soy sauce and 1 teaspoon of mirin and cook.

  5. [Filling 4 lotus root] Slice the lotus root thinly and cook with 1/3 cup of vinegar and 3 tablespoons of sugar until the liquid has evaporated.

  6. [Thin omelets] Beat the eggs with 2 tablespoons of sugar, 1 teaspoon of salt and 2 tablespoons of katakuriko dissolved in water. Make thin omelets and slice thinly.

  7. [Sushi rice] Add the kombuto the rice and cook. While the rice is really hot, mix in the sushi vinegar and leave to rest for 1 minutes. Mix well and cool the rice at the same time using a fan for glossy rice grains.

  8. Mix the sushi rice with the fillings from Steps 1 to 4 and garnish with thin omelet, cooked snow peas and red pickled ginger on top.


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