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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • Let’s prepare the ingredients.

  • First, remove the firm stringy fibers of the snap bean pods.

  • Add a pinch of salt to a pot of boiling water

  • and then drop in the bean pods.

  • Simmer for just under a minute,

  • remove

  • and soak them in a bowl of ice water

  • to keep them from discoloring.

  • Drain the excess water

  • and slice the bean pods using diagonal cuts.

  • Next, rehydrate the dried shiitake mushrooms

  • and squeeze out the excess liquid.

  • Remove the stems

  • and slice the shiitake into the thinnest possible strips.

  • Strain the remaining shiitake liquid

  • and reserve it for later use.

  • Remove the excess oil from the aburaage,

  • thin deep-fried tofu using a paper towel.

  • Cut it in half,

  • stack and then cut into strips.

  • Remove the stem end of the carrot.

  • Peel it with a peeler.

  • Then, cut into 3cm or 1 inch strips.

  • Make the strips kind of thick

  • to keep them from breaking apart while simmering.

  • Peel the lotus root.

  • Make several cuts lengthwise

  • and then slice into small pieces.

  • Lightly rinse

  • and remove the excess water.

  • Let’s make the vinegar mixture.

  • Combine the rice vinegar, sugar and salt

  • and mix thoroughly.

  • This vinegar mixture is also known as Awasezu.

  • Now, let’s cook the ingredients.

  • Add the dashi stock to the shiitake liquid

  • until it reaches about 200ml or 7 fl oz.

  • Pour the dashi stock into a pot.

  • Add the shiitake mushrooms,

  • aburaage,

  • carrot

  • and lotus root

  • and turn on the burner.

  • When it comes to a rolling boil,

  • ladle out the foam to remove any unwanted flavor.

  • Then, add the sake,

  • sugar,

  • soy sauce

  • and salt

  • and lightly stir.

  • Place a drop-lid, also known as otoshi buta into the pot.

  • This will help the ingredients cook evenly

  • while reducing the broth.

  • Simmer on medium low heat for about a total of 12 minutes

  • until most of the liquid reduces.

  • Now, it is ready.

  • Turn off the burner,

  • cover with the otoshi buta again

  • and allow the ingredients to absorb the broth.

  • And now, let’s make the sushi rice.

  • Gradually pour the vinegar mixture onto the fresh steamed rice.

  • Toss to coat using a slashing motion to avoid crushing the grains.

  • Use a fan to slightly cool the rice.

  • Next, place the mixed ingredients into a mesh strainer

  • and lightly squeeze to remove the excess liquid.

  • Then, add it to the sushi rice

  • and toss to coat.

  • A tip to mixing evenly is to do it

  • when the rice and the ingredients are still warm.

  • Now, place the rice into a wide shallow bowl.

  • Cover the rice with the shredded fried egg sheet,

  • known as kinshi tamago.

  • To make the kinshi tamago,

  • please watch our Hiyashi Chuka video.

  • Next, scatter the snap bean pods onto the egg.

  • Then, add the shoga amazuzuke,

  • ginger pickled with sweet vinegar.

  • Finally, garnish with the marinated salmon roe, ikura shoyuzuke.

  • The name Chirashizushi comes from the word Chirashi

  • which literally means scattered.

  • It is often served to celebrate special events

  • especially Hinamatsuri, Girls' Day on March 3rd annually.

  • For the sushi rice, add the sake and kombu seaweed to the rice

  • and then cook with a little less water.

  • Good luck in the kitchen.

Hi, I’m Francis,

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B2 中高級

日安祭千鳥棲 (Hinamatsuri Chirashizushi)

  • 76 18
    阿多賓 發佈於 2021 年 01 月 14 日
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