← All recipes
Japanese · Main
Chirashi-zushi Osaka Style
A cooked, no-raw-fish scattered sushi: vinegared rice tossed with sweet-soy shiitake, gourd ribbons, shrimp and red ginger, tinted with the simmering liquor and buried under a drift of golden egg threads.
- YieldServes 4
- Hands-on1 h 5 min
- Total2 h 28 min
- Difficulty
Ingredients
sushi rice
- 450 gJapanese short-grain rice (makes about 5 cups sushi rice)
- 500 mlwater
- 1 piecekombu, 5 cm square, wiped
- 75 mlrice vinegar
- 25 gsugar
- 8 gsalt
mixed ingredients
- 6dried shiitake mushrooms
- 15 gdried gourd ribbons (kampyo)
- 1 tspsalt, for rubbing the kampyo
- 30 gred pickled ginger (beni-shoga), sliced
- 4medium shrimp, shell on
simmering liquid
- 360 mldashi
- 4 tbspmirin
- 1 tbspsugar
- 3 tbspdark (koikuchi) soy sauce
egg threads
- 1whole egg plus 3 egg yolks
- 1 tspneutral oil
garnish
- 4 sprigskinome (young sansho leaves)
- to tasteextra sliced red pickled ginger
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.