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Easy to Make Seasoned Chirashi Sushi
Easy to Make Seasoned Chirashi Sushi

Before you jump to Easy to Make Seasoned Chirashi Sushi recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Cash.

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You may prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this little bit of knowledge will spur you on to use the microwave more frequently. When it pertains to boiling water and steaming vegetables, you can save plenty of electrical power and do the job faster with countertop appliances rather than a stove. You might think that you save energy by washing your dishes by hand, nonetheless that is definitely not true. A dishwasher is especially economical when it’s full before a cycle is commenced. By cool drying or perhaps air drying the dishes instead of heat drying them, you can increase the amount of money you save.

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We hope you got insight from reading it, now let’s go back to easy to make seasoned chirashi sushi recipe. To cook easy to make seasoned chirashi sushi you need 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Easy to Make Seasoned Chirashi Sushi:
  1. Get 480 ml Rice
  2. Get 1 Aburaage
  3. Prepare 3 slice Dried shiitake mushrooms
  4. You need 1/2 Carrot
  5. Provide 100 ml ○Sushi vinegar
  6. Use 200 ml ○The soaking liquid from the dried shiitake mushrooms
  7. Prepare 1 tbsp ○ Soy sauce
  8. Take 5 cm square Kombu
  9. You need 2 Egg
  10. Take 20 grams Chirimen jako
  11. Use 1 Snow peas (or snap garden peas, nanohana, etc)
  12. Get 1 to garnish Chopped raw tuna (or shrimp, salmon)
Instructions to make Easy to Make Seasoned Chirashi Sushi:
  1. Wash the rice with water and soak in water for 30 minutes (discard the water), add the right amount of water for the rice and ○ ingredients. Add the kombu seaweed, shiitake mushrooms carrots and aburaage and cook as usual.
  2. Wash the rice with water and keep it in water for 30 minutes (then discard the water) and add the right amount of water for the rice and all ○ ingredients. Add kombu seaweed, shiitake mushrooms carrots and aburaage and cook as usual.
  3. Add the chirimen jako when the rice has cooked and mix it as if you are cutting the rice.
  4. Beat the eggs in a bowl (add 2 teaspoons of sugar and a pinch of salt) and beat it well then make scrambled eggs using 4 sticks of chopsticks in a small pan with and put it aside on a plate when it is done.
  5. Serve Step 3 on a plate and top it with the scrambled eggs, snow peas, tuna, then it is done.
  6. Use any kinds of ingredients you like to decorate.

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