It was Hinamatsuri yesterday. It’s a Japanese Doll
festival which is celebrated every 3rd day of March every year and we’re celebrating for girls on that day. Families usually start displaying the Japanese dolls in February and take them down immediately after the festival. Superstition says leaving the dolls past March 4th will result in a late marriage for the daughter, so my parents never leave the dolls after the festival. It is believed that these dolls absorb all the bad things so that the daughters will have good lives.
While sushi (regular one and Sushi roll) has become increasingly popular in the West, most Japanese food remains pretty much unknown I guess. We don’t eat Sushi (regular one) so often even though we love it. As for me, only when I have special occasions or am really craving it will go out to eat, which is about once a month or so.
As I said, on “special occasions”, such as Hinamatsuri day, Chirashi-zushi (scattered sushi) and clam clear soup are certainly cooked as a part of the feast. Chirashi-zushi is the Sushi rice with a variety of ingredients sprinkled on top. Hope you enjoy cooking Chirashi-zushi!
-Chirashi-zushi (Sushi rice mixed with vegetables and seafood)
Cooked Sushi rice
7 dried Shiitake (Chinese black mushrooms), softened
10g of Kampyo
(A) 160cc of Dashi, including water used for soaking mushrooms
(A) 1 1/2 Tablespoons of sugar
(A) 1/2 Tablespoon of Mirin
(A) 1 Table spoon (slightly less) soy sauce
90g of Renkon (lotus root)
(B) 2 Tablespoons of Dashi
(B) 2 Tablespoons of sugar
(B) 3 Tablespoons of rice vinegar
(B) 1 Tablespoon of Sake
60g of Carrot
(C) 60cc of Dashi
(C) 1 Tablespoon of Mirin
(D) 1 teaspoon of potato or corn starch
(D) 1 teaspoon of sugar
(D) 1 Tablespoon of Mirin
some Sayaingen (French bean)
2 Tablespoons of white sesame seeds
1 sheet of Nori
100g of crab meat (canned)
Any Sashimi you like
- Make Sumeshi (Sushi rice)
To prepare ingredients:
Shiitake and Kampyo: Cut off stems of mushrooms and cut caps into thin strips. In a saucepan make 150cc of Dashi, add mushrooms and Kampyo and boil with a lid placed right on the ingredients for 3-4 minutes. Add sugar and Mirin and boil for another 5 minutes, then add soy sauce. When Kampyo is well flavored, remove from saucepan.Continue to cook mushrooms until broth is all gone. Cut Kampyo into 1cm long.
Renkon (Lotus root): Pare and cut into 4 pieces lengthwise. Cut each piece into thin slices crosswise and soak in water. Cook in Dashi broth with sugar, vinegar, Sake and a pinch of salt until all liquid is gone.
Carrots: Cut into 1-inch ling thin strips. Cook in Dashi with Mirin and a pinch of salt until all liquid is gone.
Eggs: To whisked egg add potato or corn starch mixed with and equal volume of water, sugar, Mirin and a pinch of salt. Heat 1 Tablespoon of vegetable oil, spreading it out to cover the surface of skillet thinly, and fry. Make 4-5 thin sheets of fried egg. Cut sheets into thin strips.
Sayaingen (French bean): Boil lightly and cut into strips.
Add all prepared ingredients except Nori, one-half of the egg strips to Sushi rice and mix quickly in a chopping motion wit wooden spatula
Place the Sushi rice mixture in a large serving dish and on top nicely arrange the remaining egg, French beans, Nori, crab meat and sashimi.