Simple Way to Prepare Thomas Keller Bamboo Shoot and Shrimp Chirashi Sushi

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, bamboo shoot and shrimp chirashi sushi. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Bamboo Shoot and Shrimp Chirashi Sushi is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Bamboo Shoot and Shrimp Chirashi Sushi is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook bamboo shoot and shrimp chirashi sushi using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Bamboo Shoot and Shrimp Chirashi Sushi:

1. Get 1 around 300 grams Cooked bamboo shoots in brine
2. Prepare 10 Shrimp (black tiger)
3. Take 4 Dried shiitake mushrooms
4. Prepare 2 blocks Koya dofu
5. Prepare 2/3 Carrot
6. Prepare 500 ml ★Dashi stock (for simmering)
7. Prepare 3 tbsp ★Usukuchi soy sauce (for simmering)
8. Prepare 2 tbsp ★Sugar (for simmering)
9. Make ready 1 tbsp ★Mirin (for simmering)
10. Make ready 540 ml Rice
11. Make ready 120 ml ● Vinegar (for the sushi vinegar)
12. Get 3 tbsp ● Sugar (for the sushi vinegar)
13. Prepare 1 1/2 tsp ● Salt (for the sushi vinegar)
14. Make ready 1 tsp ● Kombu tea(for the sushi vinegar)
15. Make ready 3 Eggs
16. Make ready 4 tbsp White toasted sesame seeds
17. Take 1 few Snow peas

Instructions to make Bamboo Shoot and Shrimp Chirashi Sushi:

1. Cook the rice to a somewhat firm texture (to do this, just use a little less water than usual) in a rice cooker. Add a little salt, sugar, and whatever seasonings you like (suggestions are mirin or dashi stock) to the egg, and cook thin omelets. Julienne to make shredded eggs, and set aside. Discard the heads and tails of the shrimp, blanch in salt water, chop up, and set aside. Blanch the snow peas in salt water, cut diagonally (like in the picture), and set aside.
2. [Simmer the mixed ingredients] Reconstitute the dried shiitake mushrooms and koya dofu by soaking in lukewarm water, then drain. Cut the shiitake mushrooms, koya dofu, carrot, and bamboo shoot into small pieces, and set aside. The bamboo shoots should be cut a little larger than the other items. Then put all of these ingredients into a pot, add all of the seasonings and broth ingredients marked with ★, and simmer until most of the liquid is gone.
3. Put the four ingredients marked with ● into a microwave-safe bowl, microwave for about 30 seconds, and stir. (For the Sushi vinegar) Turn out the freshly steamed, hot rice into a hangiri (wooden sushi tub), and add sushi vinegar in 3-4 batches while fanning the rice with a hand-held fan. Mixing the rice and vinegar with a spatula, using a cutting motion.
4. Add the simmered ingredients from Step 2 to the sushi rice from Step 3, toasted white sesame seeds, and mix well. When it's evenly mixed, scatter on the julienned egg crepe, add the chopped shrimp and snow peas on top, and it's done.
5. Add further toppings as you like. Garnish with nanohana, slices of raw fish, etc., to taste. I prefer my sushi rice a little on the tart side. If you don't like it so tart, just cut back on the amount of vinegar a bit.

So that’s going to wrap it up with this special food bamboo shoot and shrimp chirashi sushi recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!