Bamboo Shoot and Nanohana Chirashizushi
Bamboo Shoot and Nanohana Chirashizushi

<Ingredients> 5 servings
[Sushi Meshi  (sushi rice)]
Uncooked rice (米 / Kome) 360cc
Water (水 / Mizu) 430cc
Sushi seasoning (*1) (寿司の粉 / Sushi no ko)  2tbsp
White roasted sesame  (白炒り胡麻 / Shiro irigoma) 2tsp
[Other Ingredients]

★ Takenoko Ni (Simmered bamboo shoot)
Boiled bamboo shoot  (茹でたけのこ / Yudeta takenoko) 150g
Deep-fried tofu  (油揚げ / Abura age) 1
Stock (*2)  (だし / Dashi) 200ml
Sake (酒 / Sake)  1tbsp
Sugar  (砂糖 / Sato) 1tbsp
Light soy sauce (*3)  (薄口しょうゆ / Usukuchi shoyu) 2tsp

★ Nanohana no Hitashi (Blanched field mustard)
Field mustard  (菜の花 / Nanohana) 80g
Stock (*2)  (だし / Dashi) 50ml
Light soy sauce (*3)  (薄口しょうゆ / Usukuchi shoyu) 1tsp
Wasabi  (ワサビ / Wasabi)  1/2tsp

★ Kinshi Tamago (Julienned egg)
Egg  (卵 / Tamago) 1
Salt  (塩 / Shio) Pinch
Salad oil  (サラダ油 / Sarada yu) Dash

<How to Make>
[Sushi Meshi (Sushi rice)]
Mix the sushi seasoning into cooked rice. Add the sesame, mix, and set aside.
[Other ingredients]
★ Takenoko Ni (Simmered bamboo shoot)
① Cut the bamboo shoot into small rectangles and mince the deep-fried tofu. To a pot, add the stock, sake, sugar, and light soy sauce.

② Next, put in the bamboo shoots and deep-fried tofu and begin to heat. Once the mixture boils, reduce to low heat and let nearly all of the liquid evaporate.

★ Nanohana no Hitashi (Blanched field mustard)
① Add the light soy sauce and wasabi, mix, and set aside.
② Cut the field mustard into half lengths and place in boiling water briefly. Remove the field mustard from the boiling water and place it in a bowl of water to stop the cooking process. Remove the field mustard from the water and gently squeeze out the excess water. Place the field mustard in to soy sauce / wasabi mixture.

★ Kinshi Tamago
① Crack the egg into a bowl, add a little salt, and beat.
② To a hot frying pan, add the oil. Pour in the egg and spread it so that it cooks evenly and thinly. Flip to make sure both sides are cooked. Remove when done.
③ Once the egg cools, cut it into thin strips.
① Combine the rice and the bamboo shoots / deep-fried tofu and mix with a cutting motion. Arrange on a serving dish and top with the field mustard and egg.

*1 Sushi Seasoning
Sushi vinegar can be made by combining vinegar, sugar, and salt, but it can also be bought premixed. Sushi seasoning includes a powdered vinegar and is used to make sushi rice by simply mixing it into hot rice.

*2 Stock
Stock, or dashi, is traditionally prepared with konbu (kelp), katsuobushi (smoked and dried bonito), and water, but it can also be made with packs (like teabags) of ingredients sold in stores. For the class, we used dashi packs containing konbu and katsuobushi. To make stock with these packs, boil 1200ml (about 5 cups) of water, add two dashi packs, simmer over low heat for 3 minutes, and remove the dashi packs.
*3 Light Soy Sauce (Usukuchi shoyu)
Light soy sauce, like heavy soy sauce, is made with about equal amounts of soy beans and wheat. Light soy sauce, however, is processed to produce a lighter color. Light soy sauce is used when emphasis is to be placed on the colors of food ingredients. Light soy sauce, though lighter in color than heavy soy sauce, but is actually has a bit more salt (18% of content) than does heavy soy sauce (16%).

Recipe Developed by: Machiko Tateno