وصفات: “Scattered” Sushi Rice

“Scattered” Sushi Rice

Girls in Japan enjoy this tangy dish, known as chirashi-zushi, on Hina Matsuri (Girls’ Day). In this doll festival, girls and their friends gather to watch ornamental dolls representing the Emperor and Empress attendants, and musicians in traditional court dress of the Heian period.

المقادير 3 tbsp. lemon juice   10 oz. canned crabmeat, or frozen crab, thawed   4 dried shiitake mushrooms   1 1/2 c. warm water   2 c. short-grain white rice, uncooked   2 c. water   vegetable oil   1 small carrot   1 1/2 tbsp. soy sauce   1 1/2 tbsp. sugar   4 1/2 tbsp. rice vinegar   1/2 tbsp. sugar   1/2 tbsp. salt   pinch of salt   1/2 c. green peas, fresh or frozen   2 eggs   1/2 tsp. sugar

طريقه التحضير
		Rinse rice in a pan under cold running water very well. Drain.
		Place rice in pot with 2 c. water to soak for 60 minutes. Then parboil.
		Reduce heat and cook for about 25 minutes.
		Remove from heat and set aside for 10 minutes.
		Transfer rice into a large serving bowl.
		Meanwhile, combine rice vinegar, sugar, and salt and place in a bowl. Blend mixture well until sugar and salt dissolve.
		Pour mixture over rice. Use a spatula to fold mixture into rice gently.
		Set aside and allow to cool.
		Place shiitake in 1 1/2 c. warm water and allow to soak for 30 minutes. Remove soaked shiitake from water. (Do not discard soaking water).
		Remove the stems of mushroom and squeeze mushrooms so as to dry.
		Shred mushroom thinly.
		Peel and cut carrots into thin sticks.
		In a saucepan, make a mixture of the mushroom-soaking liquid, soy sauce, 1 tbsp. sugar, mushrooms, and carrot sticks. Blend well.
		Place a lid to cover and parboil then uncover and cook for 2 minutes, keeping the stir.
		Remove mixture from heat. Drain well then set aside.
		Pour in the lemon juice over crabmeat and let sit for 5 minutes.
		Squeeze to remove any liquid excess. Cut crabmeat into small pieces. Set aside.
		Bring the green peas to a boil until tender. Remove from heat, drain, and set aside.
		Combine eggs with 1/2 tsp. sugar and pinch of salt.
		Lightly coat a frying pan with vegetable oil and heat it.
		Pour half of egg mixture into pan. Swirl pan to make a thin omelet.
		Fry over slow flame for 30 seconds.
		When the surface of omelet becomes dry, remove with a spatula and transfer on a cutting board. Do the same with rest of mixture.
		Leave omelets to cool then cut into thin strips.
		Fold half of the mushrooms, carrot, peas, and crabmeat into the rice.
		Scatter remaining amount and the omelet strips on top.
		Serve at room temperature.

أضف تعليق

---

الإسم :

البريد الإلكترونى :

أريد إستقبال رساله إذا كتب أى زائر فى هذا الموضوع