Chirashi Sushi

Instructions

1. Step 1

   Prepare the pickled lotus root: Add 4 cups water and 1 teaspoon rice vinegar to a large bowl. Peel and thinly slice the lotus root into thin rounds (about 1/8-inch thick). Place the rounds in the seasoned water to soak while you prepare the brine. In a small saucepan, combine 2 cups water, 3/4 cup rice vinegar, the sugar, salt and ginger. Bring to a boil over medium-high, stirring until the sugar dissolves, about 6 minutes. Drain the lotus root and transfer to a heat-proof, nonreactive container with a lid. Pour the hot liquid over the lotus root. Make sure the lotus root is submerged in the liquid and set aside to cool to room temperature. Cover and store in the refrigerator for up to 1 week. This will make more than needed for chirashi but you can snack on the pickles or serve alongside other dishes.

2. Step 2

   Prepare the vegetable mix: In a medium bowl, soak the mushrooms in 3/4 cup cold water (if using 12 mushrooms use 2 cups water) until rehydrated and soft, about 30 minutes. Lift the mushrooms out of the liquid (do not discard the liquid) and, using your hands, squeeze out any excess liquid. Using a fine mesh strainer, strain about 3/4 cup of the liquid (called shiitake dashi) into a medium saucepan and set aside. Remove and discard the stems of the mushrooms; thinly slice caps and set aside.

3. Step 3

   If using the kanpyo, while the mushrooms soak, in a medium saucepan, bring 4 cups of water to a boil. Place the kanpyo in a small bowl, rinse in cold water and drain. Rub 1 teaspoon salt into the kanpyo; rinse and drain. Transfer the kanpyo to the boiling water and cook until rehydrated, 3 minutes. Prepare an ice bath. Using chopsticks or tongs, transfer the kanpyo to the ice bath. Using your hands, lift the kanpyo and squeeze out the water. Transfer to a cutting board and finely chop.

4. Step 4

   Add the mushrooms, kanpyo (if using), carrots, soy sauce, sake, mirin and sugar to the reserved shiitake dashi in the saucepan. Bring to a simmer over medium heat and cook until all the liquid has been absorbed, 20 to 25 minutes. Cool to room temperature. Store in an airtight container in the fridge for up to 3 days.

5. Step 5

   Prepare the kinshi tamago: Place a wire rack on a sheet pan or set out a cutting board for the omelets to cool on. In a small bowl, beat the eggs (using chopsticks helps break up the whites and prevents the eggs from becoming too aerated). Place a small fine-mesh sieve over a spouted measuring cup and strain the beaten eggs. Add the sugar, salt and 1 tablespoon water and beat with chopsticks to combine.

6. Step 6

   Heat an 8- to 10-inch, flat-bottomed, non-stick pan with a cover over medium. Add the oil to a small bowl. Dip a brush in the oil and very lightly oil the surface and the sides of the pan. You don’t want any visible pools of oil in the pan. Pour a very thin layer of the egg mixture in the center of the pan. Quickly tilt the pan and swirl the egg mixture around, like a crepe, to cover the surface of the pan in one even layer. Ideally, you want the omelet to be paper thin and you don’t want the bottom to brown. If any spots seem thicker, nudge with a chopstick or wooden spoon and swirl again to cover the thinner part with more raw egg.

7. Step 7

   Cover and cook until the omelet starts to set, about 30 seconds. Turn off the heat and keep covered until the omelet completely sets, 1 to 2 minutes, depending on the thickness of the omelet. The top of the omelet should be dry. If not, keep covered until cooked through. The sides of the omelet will be more dry and you should be able to slip the omelet off the pan and onto the rack or board to cool. If not, gently run a spatula under the sides to help release it. Repeat with the rest of the mixture until it’s all used up. When completely cool, stack the omelets on a cutting board, roll them into a cylinder and slice them into thin ribbons. Transfer the ribbons to an airtight container and store in the refrigerator for up to 3 days, or in the freezer for up to 1 month (defrost to serve). 

8. Step 8

   Prepare the rice: In a fine-mesh strainer, rinse the rice under cold water until the water runs clear. Drain and transfer to a medium pot or saucepan with a lid. Cover with 2 cups of cold water and soak for 30 minutes. Bring the rice to a boil over medium-high heat. Adjust heat to low, cover and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. (Alternatively, you can use a rice cooker.)

9. Step 9

   Meanwhile, add the vinegar, sugar and salt to a small saucepan over medium heat. Simmer, stirring, until the sugar and salt dissolve, about 3 minutes. Transfer the rice to a large serving  bowl. Pour the vinegar mixture over the rice and, with a rice paddle or wooden spoon, gently fold it into the rice. As you do this, fan the rice with a fan or something similar, like a piece of cardboard, to cool down the rice and ensure it doesn’t get mushy. Set aside to cool until just above room temperature.

10. Step 10

    While the rice cooks and cools, prepare the shrimp and unagi: For the unagi, heat the oven to 425 degrees with the rack in the center position, and line a sheet pan with foil and brush with a little oil. Place the unagi skin-side down on the prepared pan and warm through in the oven, about 5 minutes. Slice into 1/4- to 1/2-inch pieces. Meanwhile, place the shrimp in a small bowl, rinse with cold water and drain. Add the sake, 1/4 cup water and salt to a medium saucepan with a lid and bring to a simmer over medium-high. Add the shrimp, cover and cook for 1 minute. Turn off the heat, keep covered and finish cooking by steaming, about 5 minutes. Using tongs, transfer the shrimp to a plate and remove the shells when cool enough to handle.

11. Step 11

    Assemble the chirashi: Gently fold the vegetable mix into the rice. Scatter the egg ribbons over the rice. Arrange the lotus root pickles, shrimp, unagi and any other toppings you like on top and serve. Chirashi is best enjoyed right away, but will keep covered in the fridge for up to 3 days.