Chirashi-zushi

"Chirashi" literally means "scattered" in Japanese and Chirashi-zushi is clearly named for its serving style; neither rolled or shaped, a mix of fish, veggies and garnishes garnished on top of sushi rice.  I made traditional country style Chirashi without any seafood because it's hard to get fresh seafood of sashimi-quality here in Germany (at reasonable price at least).  There are several steps of pre-preparation but totally worth the effort to see the beautifully decorated work of art on the table.  Perfect for party, celebration or potluck!!  I used Sakura-denbu (pink colored and sweet-salty flavored ground cod fish), Shiso (Perilla) leaves and Kinshi-tamago (egg crepe cut in thin strips).

Ingredients (serves 4-6)
 ...<for sushi rice>
450g Japanese sushi rice (uncooked measurements)
4 tbsp. vinegar
3 tbsp. sugar
a pinch of salt

 ...<for ingredients mix>
3 dried shiitake mushroom
1 medium carrot
30g dried kanpyo gourd
1 1/2 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. mirin

 ...<for Kinshi-tamago>
3 eggs
2 tsp. sugar
1 tsp. sake

for garnishments,
Shiso leaves
Sakura denbu
roasted white sesame seeds

Directions
1. Cook the ingredients mix (You can make this a day ahead and reserve in fridge). Rehydrate shiitake.  Rub kampyo with salt and rinse off.  Cook clean kampyo in water for 5-7min. until you can cut it with your finger nails.  Cut carrots small and thinly.
2. In a small pot, put shiitake, kampyo, carrot, soy sauce, sugar and mirin.  Simmer for 10-15min.  Turn the heat off and cool. 
3. Cook rice.  Combine vinegar, sugar and salt in a small bowl.  When the rice is done, immediately mix in the vinegar mixture and the ingredients mix also, and combine lightly.
4. Make Kinshi-tamago.  Beat eggs with sugar and sake.  In a crepe pan or non-sticking frying pan, spray oil and pour in the half of egg liquid over a medium heat.  Quickly Move the pan to cover the surface with egg liquid.  When the surface of egg crepe is almost dry, turn it over and cook for another 20 sec. Take it out on the cutting board and cool.  Make another sheet of crepe with remaining liquid.  Cut crepes into very thin strips.
5. Put sushi rice on a large plate or bowl.  Garnish with Kinshi-tamago, Sakura-denbu, cut Shiso leaves, sesame and etc. (Also fresh seafood in chunks or salmon caviar can go on top to make more luxurious sushi !)    

-Jul. 19 grocery shopping €   7.74/ € 129.46 left
-Jul. 21 grocery shopping €   9.46/ € 120.00 left
-Jul. 22 grocery shopping €  15.12/ € 104.88 left
-Jul. 23 grocery shopping €   4.53/ € 100.35 left
-Jul. 24 grocery shopping €  12.02/ € 88.33 left