1. Prepare simmered shiitake mushroom and kanpyo (dried
Knead the kanpyo with salt and parboil. Soften the dried shiitake
mushroom with water and remove the stems. Put the parboiled kanpyo and softed
shiitake mushroom in a pot and add proportion of 10 to 1 to 1 to 1 of dashi taken
from the dried shiitake mushroom, dark-colored soy sauce, sugar and mirin. Simmer
for about 30 minutes and it is ready. (If you don’t have enough dashi from the
shiitake mushroom, add water accordingly).
When the shiitake is simmered, drain the liquid and
cut in half. (Simmered kanpyo can be cut into small pieces and added to the vinegared
rice, which is also tasty).
2. Prepare the spring vegetables ohitashi and other ingredients
Parboil the spring vegetables and make an ohitashi as shown
in the last month’s recipe.
The proportion of the sauce is 8 to 1 to 1 of katsuo dashi,
light-colored soy sauce and mirin. Dip the vegetables in the sauce for about
3 hours to blend in the taste. Cut the vinegared lotus roots in round slices
and the thinly cooked kinshi tamago into julienne strips.
3. Make vinegared rice and garnish with toppings
To make the sushi vinegar, mix 90cc of rice vinegar, 3 tablespoons
of sugar and less than 2 teaspoons of salt. Do not heat the mixture but mix until
dissolved. We will use this amount (approximately 100cc) for 3 gou of rice.
the sushi vinegar evenly over the warm rice using a rice paddle so that it covers
all of the rice. Mix well in a cutting motion and cool to body temperature.
Serve the sushi rice on a plate and scatter the shredded nori seaweed and the
kinshi tamago first on top. Then, garnish with the other carefully drained ingredients
colorfully and it is ready to serve.
（レシピ・写真： 冨田唯介 英訳： 中西 直）