Chirashi Sushi means Scattered Sushi. Seems like an interesting way to cook. And I love Tamago!! So I believe I will love Kinshi Tamago (shredded egg crepes) too hee hee.
Ingredients
4 Hoshi-shiitake (dry shiitake mushrooms)
pinch of sugar
3 gou (approximately 2 cups or 170 gr) Japanese rice
2 tablespoons sake
1 square (approximately 4 x 4 inch or 10 x 10 cm) konbu (dry kelp)
1 age (fried tofu pouches - tofu skin)
half bag (about 1/4 oz or 6 - 7 gr) kampyou (gourd strips)
pinch of salt
1 small carrot, peeled
1 Yude-Takenoko (bamboo shoot)
2 oz (60 gr) kinusaya (china peas)
1 + 2 tablespoons rice vinegar
1 renkon (lotus root)
3 eggs
1/2 tablespoon vegetable oil
1 tablespoon sugar
2 tablespoons sake
2 tablespoons mirin (sweet sake, used only for cooking)
3 tablespoons sugar
1 teaspoon salt
4 tablespoons rice vinegar
12 oz (350 gr) raw shrimps
5 tablespoons sake
2 1/2 tablespoons mirin
pinch of salt
3 anago (char broiled eel)
6 tablespoons ikura (salmon roe)
a small bunch of kizammi nori (shredded seaweed)
Steps and Pictures, refer to the original source :
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