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Chirashi-zushi

Chirashi-zushi

Ingredients ( Serves 4 )

・ 300 g rice
・ 400 ml water

・ 4 dried shiitake mushrooms
(if not available, not necessary)
・ 1/2 carrot (70 g)
・ 4 string beans
・ 8 shrimps
・ 1 egg

Sushi vinegar
・ 3 tbsp (45 ml) rice vinegar or grain vinegar
・ 2 tbsp (18 g) sugar
・ 1 tsp (5 g) salt

Sauce
・ 1tbsp (9 g) sugar
・ 1tbsp (15 ml) soy sauce

・ Salt
・ Cooking oil

Chirashi-zushi Chirashi-zushi Chirashi-zushi

How to cook

  1. Cook rice after washing it and soaking it in 400 ml of water for 30 minutes.
  2. Soak dried shiitake mushrooms in lukewarm water to soften them. Cut off the stems and cut the mushrooms into strips. Peel the carrot and cut it into strips. Put the mushrooms and 300 ml of water in a pan and simmer for 10 minutes. Add the carrot and simmer for 5 more minutes. Add all the ingredients for the sauce and simmer until 2 tbsp of liquid remain.
  3. Mix all the ingredients for sushi vinegar. Move the cooked rice into a big bowl, add the vinegar and quickly mix. Add all the ingredients, including the sauce, cooked in step 2 and mix.
  4. Boil string beans in salt-added water and cut them into strips. Boil shrimps in salt-added water after removing their back veins. Add a small amount of salt to an egg and mix them well. Coat a frying pan with a thin layer of cooking oil and fry the egg into a crepe-like shape. Cut the fried egg into strips, each measuring about 4 centimeters long.
  5. Put into dishware the flavored rice cooked in step 3 and put on them what has been prepared in step 4.
Traditional dishes for New Year celebration
On New Year' Day, people in Japan eat special traditional dishes called "Osechi-ryori". These dishes are usually presented in a multitiered box. They are not only entertaining to eyes but also represent people's hope for the New Year. For example, herring roe represents fertility.
New Year's traditional dish greatly varies from region to region. This is because different ingredients are available in individual regions, as Japan is surrounded by sea and has many ups and downs.

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