Hinachirashi Recipe


  • 3 cups sushi rice
  • 8 dried shiitake mushrooms
  • 1/2 large carrot
  • 1 tsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 eggs and 1 tsp sugar
  • 2 tbsps sakura denbu (seasoned fish powder)
  • 2 tbsps white sesame seeds
  • a half bunch of nabana (rape flowers) or green vegetables


Soak dried shiitake mushrooms in 3/4 cup of warm water. Cut carrots into thin flower-shaped pieces. Remove shiitake mushrooms from the water and slice them thinly. Put the water in a pan and heat on low heat. Simmer shiitake slices and carrot pieces in the pan. Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes. Whisk eggs with 1 tsp of sugar. Make fine scrambled eggs. Boil nabana in a pan and cool in cold water. Chop nabana finely. Prepare sushi rice and mix sesame seeds in the rice. Serve the rice on a large plate. Sprinkle simmered shiitake mushrooms over the rice. Sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.

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