Hinamatsuri Chirashizushi ひな祭りのちらし寿司 作り方レシピ - PCOS-Friendly Recipe

http://google.com/ cookingwithdog http://facebook.com/cookingwithdog http://twitter.com/cookingwithdog Ingredients for Hinamatsuri Chirashizushi (serves 2) - Sushi Rice - 330g Fresh Steamed Rice (11.6 oz) [ 180ml rice (6 fl oz) 180ml water (6 fl oz) 1 tbsp sake 3x3cm kombu seaweed (1¼x1¼ in) ] * Rinse the rice with water and drain with a strainer. Combine the rice, water, sake and kombu seaweed in a rice cooker. Allow the rice to to soak in the water for about 30 minutes and then turn on the rice cooker. Please watch our video on how to make Inarizushi. http://youtu.be/0kTKXg1renw - Awasezu (Vinegar Mixture) - 1½ tbsp Rice Vinegar 1 tbsp Sugar ⅓ tsp Salt 2 Rehydrated Dried Shiitake Mushrooms ½ Aburaage - thin deep-fried tofu 60g Carrot (2.1 oz) 60g Lotus Root (2.1 oz) 200ml Dashi Stock combined with shiitake liquid (7 fl oz) 1 tbsp Sake 1 tbsp Sugar 1 tsp Soy Sauce ¼ tsp Salt - Kinshi Tamago (Shredded Fried Egg Sheet) - 2 Eggs 2 tsp Sugar A pinch of Salt * To make the kinshi tamago, please watch our Hiyashi Chuka video. http://youtu.be/lDuQOgItebM 4 Snap Bean Pods Ikura Shoyuzuke - salmon roe marinated with soy sauce based seasoning Shoga Amazuzuke - ginger pickled with sweet vinegar 材料２人分 ▼すし飯 　炊きたてご飯：330g （米1合（180ml）を水180ml、酒大1、出し昆布３㎝角で炊いたもの） 　合わせ酢（酢:大１と1/2、砂糖:大1、塩：小1/3） 　 ▼具 　干し椎茸： 2枚 　油揚げ：1/2枚 　人参：60g 　れんこん：60g 　出し：約200ml（椎茸の戻し汁と合わせて） 　酒、砂糖 ：各大1 醤油：小１ 　塩：小1/4 　 ▼錦糸卵 　卵：2個 　砂糖：小２ 　塩：一つまみ スナップエンドウ：4個 イクラ醤油漬け：適量 しょうがの甘酢漬け（市販）： 適量