Japan Food (Chirashizushi)

Chirashizushi (For 4 people)
This recipe is the "complete" recipe of chirashi. It can be simplified by using seasonings for chirashi. They replace almost all the ingredients. It will only add fish, shrimp, cooked rice (with kombu) and edamames.

Ingredients

450g of uncooked round rice
5 cm² of Kombu seaweed
150ml of vinegar for sushi rice
Some edamame (frozen product) (optional)
Some sliced Nori seaweed
100g of bamboo shoot (optional)
50g of carrot
4 dehydrated Shiitake mushrooms (soak them in cold water for 2 hours, ideally soak in cold water for 24 hours and refrigerate with a lid.)
200ml of Dashi: -1 tablespoon and a half of soy sauce
-1 tablespoon and a half Mirin
-a tablespoon of sugar
6 shrimps
100g of lotus root
3 eggs
1 pinch of salt
1 teaspoon of potato starch

Preparation:

Cut the carrot very finely 2cm long. Mince the shiitake and the bamboo shoot.
Put the carrot, shiitake, bamboo shoot, dashi, soy sauce, mirin and sugar in a saucepan and cook until the soup evaporates. Let cool.
Put 3 eggs, salt and potato starch in a bowl and mix well.
Heat an oiled skillet and add a little beaten egg to make a thin pancake.
Cook them for a few seconds and repeat the same until the eggs are drained.
After baking, stack the pancakes on a cutting board and cut them very finely.
Boil the shrimp in hot water with a little cooking sake.
Peel the lotus root and boil and slice.
Dip shrimp and lotus root in vinegar.
After 10 minutes of soaking, remove only the shrimp and let the lotus root soak again.
Cook rice with kombu seaweed.
Use a little less water than usual for cooking rice.
After cooking, remove the kombu.
Put the cooked rice in a large bowl and pour in the mixture of vinegar and lotus root.
Mix with a rice spoon delicately so as not to crush the rice grains while cooling it with a fan.
Add the prepared filling (carrot, shiitake, bamboo sprout) in the rice and mix.
Serve chirashizushi on a plate and garnish with shrimp, fine eggs, sweet peas and sliced nori seaweed.