Simple Taste - Bara Sushi - Recipe Video

How to make

1. Prepare. Peel the carrots and set aside.
2. 1. Remove the streaks from snow peas (kinusaya), add salt to a pot with boiling water, add kinusaya, and boil over medium heat for about 40 seconds. Drain the water in a strainer and slice diagonally in half.
3. 2. Make the sweet and salty simmered toppings. Place the dried shiitake mushrooms in a bowl with water and follow the package directions to hydrate. Keep 200 ml (6.76 ounces) of soaking liquid and cut the dried shiitake mushrooms into 0.2-inch cubes.
4. 3. Place the freeze-dried tofu in a bowl with water and follow the package directions to rehydrate. Drain and cut into 0.2-inch cubes.
5. 4. Place dried gourd shavings in a bowl with water and follow the package directions to hydrate. Drain and cut into 0.2-inch cubes.
6. 5. Coarsely chop the carrots.
7. 6. Add soaking liquid from Step 2 and ingredient (A) to a pot and bring to a boil over medium heat. Add dried shiitake mushrooms from Step 2, 3, 4, and 5. Simmer over medium heat for about 5 minutes until the broth is reduced enough that we can draw a line at the bottom of the pot. Remove from heat and let it cool.
8. 7. Make shredded egg omelet (kinshi tamago). Crack the eggs into a bowl, add ingredient (B) and mix well.
9. 8. Place cooking oil in a medium heated pan, add half of Step 7, and spread it all over. Cook for about 30 seconds until the surface dries, then flip it over, cook for 10 seconds, and remove from the heat. In the same way, cook one more time, then cut them into thin strips.
10. 9. Make the vinegar mix. Add the vinegar mix ingredients to a separate pan and bring to a boil over medium heat. Remove from heat and let cool.
11. 10. Add rice and pour Step 9 evenly in a bowl, mix in a slicing motion, add the drained Step 6, and mix everything together.
12. 11. Serve on a plate, cover with Step 8, decorate with Step 1, sweet pink fish flakes (sakura denbu ), and red pickled ginger, and it's ready to serve.