Barazushi
Mixed sushi with cooked vegetables topped with thinly sliced egg crepes
Servings: 4 servings
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Ingredients
- 1 small carrot
- 3 large dried Shiitake mushrooms
- 2 oz bamboo shoot
- 1/2 cup Dashi
- 1 Tbsp soy sauce
- 1 Tbsp Mirin
- 2 tsp sugar
- 3 cups Sushi Rice 1.5 times the recipe
- Kinshi Tamago 1 recipe
- Nori roasted seaweed thinly cut
- 5 snow peas blanched and sliced thinly
- Benishoga pickled red ginger
Instructions
- Cut carrot thinly. Hydrate dried Shiitake mushrooms for 15 minutes, squeeze out water, and cut thinly. Cut Takenoko into small pieces.
- In a pot, let boil Dashi, soy sauce, Mirin, and sugar, add all the vegetables (except snow peas), and cook at medium heat for 5-7 minutes until the liquid is almost evaporated. Let it cool.
- In a large deep dish, mix Sushi Rice and cooked vegetables well.
- Serve on an individual plate with Kinshitamago, Roasted Seaweed, sliced snow peas, and Benishoga on top.