Hinamatsuri Chirashi Sushi with Simmered Vegetables, Egg Ribbons and Salmon Roe

What you need

• 300 g (1 1/2 cups) Japanese short-grain rice
• 1 piece dried kombu, 3 cm (1 in) square
• 4 tbsp sake, 2 tbsp for the rice, 2 tbsp for simmering
• 3 tbsp rice vinegar
• 65 g (1/3 cup) sugar, 2 tbsp for the vinegar mix, 2 tbsp for simmering, 4 tsp for the eggs
• 1 1/4 tsp salt, 2/3 tsp vinegar mix, 1/2 tsp simmering, a pinch for the eggs
• 4 dried shiitake mushrooms
• 1 piece aburaage, thin fried tofu pouch
• 120 g (4 oz) carrot
• 120 g (4 oz) lotus root
• 250 ml (1 cup) dashi stock
• 2 tsp soy sauce
• 4 large eggs
• 1 tsp vegetable oil
• 8 sugar snap peas
• 60 g (2 oz) salmon roe, soy-cured, ikura
• 30 g (1 oz) pickled ginger

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs nearly clear and drain it. Put it in a pot or rice cooker with 360 ml of water, 2 tbsp of the sake and the kombu. Soak for 30 min.

2. 2

   Cook the rice in the cooker, or bring the pot to a boil, cover, cook on low for 12 min and rest for 10 min. Remove the kombu.

3. 3

   Soak the shiitake in 250 ml of warm water for 30 min until soft. Squeeze them out, strain the soaking liquid and keep it. Trim the stems and slice the caps very thin.

4. 4

   Boil the snap peas in salted water for 1 min, chill in iced water, pat dry and slice diagonally into thin strips.

5. 5

   Blot the aburaage with a paper towel, halve it, stack the halves and cut into thin strips.

6. 6

   Cut the carrot into sticks 3 cm (1 in) long and fairly thick. Peel the lotus root, slice it thin, rinse and pat dry.

7. 7

   Stir the rice vinegar, 2 tbsp of the sugar and 2/3 tsp of the salt together until dissolved.

8. 8

   Top up the shiitake liquid with the dashi stock to 400 ml and pour it into a pot. Add the shiitake, aburaage, carrot and lotus root and bring to a boil. Skim off the foam.

9. 9

   Stir in the remaining 2 tbsp sake, 2 tbsp sugar, the soy sauce and 1/2 tsp of the salt. Cover with a drop lid and simmer over medium-low heat for 12 min, until almost no liquid is left. Switch off the heat and leave covered for 10 min.

10. 10

    Beat the eggs with the last 4 tsp of sugar and a pinch of salt. Wipe a skillet with the vegetable oil, set over medium-low heat and cook thin omelet sheets, about 1 min each, until just set and pale. Roll them up and slice into fine ribbons.

11. 11

    Spread the hot rice in a wide shallow bowl, sprinkle the vinegar mixture over it and fold with a cutting motion. Fan the rice until it cools to lukewarm.

12. 12

    Drain the simmered vegetables in a sieve, pressing lightly, and fold them into the warm rice.

13. 13

    Cover the rice with the egg ribbons, scatter the snap peas, add the pickled ginger and finish with the ikura.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.