Goshiki Chirashi-zushi (sushi With 5 Colors) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
SUSHI RICE
3 cup: Rice, white, short-grained
3 cup: , water
1/2 cup: Rice vinegar,
1 tbsp: Salt,
1/3 cup: Sugar,
MUSHROOMS
10: Shiitake mushrooms, dried, soaked in waterfor 3 to 4 hours, OR
2 cup: Button mushrooms, sliced
2 tbsp: Soy sauce,
1 tbsp: Mirin or sherry,
1 tbsp: Sugar,
CARROTS
2 medium: Carrots, cut into matchsticks
1/2 cup: , water or shiitake stock
2 tbsp: Soy sauce,
1 tbsp: Mirin or sherry,
1 tbsp: Sugar,
PEAS
1 cup: Green peas, fresh or frozen
1/4 cup: , water
1/2 tsp: Salt,
1 tbsp: Sugar,
TOFU
8 ounce: Tofu, firm, cut into match- sticks
1 tbsp: Soy sauce,
2 tbsp: Sugar,
1/2 tsp: Salt,
pn Turmeric, optional
NORI
4: Nori sheets, if available, otherwise, you make 4-color sushi
Directions:
Rice: Rinse rice and drain well. Place rice and water in a pot with a
tight-fitting lid and allow to soak for at least 1 hour. (Overnight is
okay). Bring to a boil,turn down heat to low and cook for 15 minutes.
Turn off heat and allow to sit for another 10 minutes.
In a small saucepan, combine rice vinegar with salt and sugar or
honey. Bring to a boil, then remove from heat. Allow to cool before
using. This step can be done the day before; if youre short on time,
however, simply stir the ingredients to dissolve the salt and sugar.)
Transfer hot rice from the pot to a large bowl. With a rice paddle or
large spoon,mix rice as you pour in cold vinegar mixture a little at a
time. It is important that cold vinegar be poured over hot rice, or
the vinegar will not be properly absorbed). Keep rice covered while
the other components are being prepared.
Mushrooms: Combine all ingredients in a pot; simmer
15 minutes. Drain.
Carrots: Combine ingreidents and cook until tender.
Drain.
Peas: Combine ingredients and cook briefly until tender. drain.
Tofu: Heat all ingredients until tofu absorbs all flavors and turns
yellow.
Nori: Briefly passnori sheet over an open gas flame or electric
burner until crisp. With a pair of scissors, cut each sheet in half,
then stack the sheets together. Shred with scissors.
Assembly: Place rice in a large serving dish or platter. Arrange
mushrooms, carrots, peas and tofu on top of rice in separate piles.
Mound nori in the middle. At serving time, toss together all
ingredients. Serves 6.
Variation: For more colors, add sliced radishes, pickled ginger and
wasabi (hot mustard).
Recipe by Miyoko Nishimoto, author of The Now and Zen Epicure. Recipe
printed in VT article on ethnic recipes in celebration of World
Vegetarian Day, Oct. 1.
Per serving: 389 cal; 11 g prot; 3 g fat; 76 g carb; 0 chol; 1,416
mg sod;
3 g fiber, vegan
Source: Vegetarian Times, October 1993/MM by DEEANNE
Source from luhu.jp
tight-fitting lid and allow to soak for at least 1 hour. (Overnight is
okay). Bring to a boil,turn down heat to low and cook for 15 minutes.
Turn off heat and allow to sit for another 10 minutes.
In a small saucepan, combine rice vinegar with salt and sugar or
honey. Bring to a boil, then remove from heat. Allow to cool before
using. This step can be done the day before; if youre short on time,
however, simply stir the ingredients to dissolve the salt and sugar.)
Transfer hot rice from the pot to a large bowl. With a rice paddle or
large spoon,mix rice as you pour in cold vinegar mixture a little at a
time. It is important that cold vinegar be poured over hot rice, or
the vinegar will not be properly absorbed). Keep rice covered while
the other components are being prepared.
Mushrooms: Combine all ingredients in a pot; simmer
15 minutes. Drain.
Carrots: Combine ingreidents and cook until tender.
Drain.
Peas: Combine ingredients and cook briefly until tender. drain.
Tofu: Heat all ingredients until tofu absorbs all flavors and turns
yellow.
Nori: Briefly passnori sheet over an open gas flame or electric
burner until crisp. With a pair of scissors, cut each sheet in half,
then stack the sheets together. Shred with scissors.
Assembly: Place rice in a large serving dish or platter. Arrange
mushrooms, carrots, peas and tofu on top of rice in separate piles.
Mound nori in the middle. At serving time, toss together all
ingredients. Serves 6.
Variation: For more colors, add sliced radishes, pickled ginger and
wasabi (hot mustard).
Recipe by Miyoko Nishimoto, author of The Now and Zen Epicure. Recipe
printed in VT article on ethnic recipes in celebration of World
Vegetarian Day, Oct. 1.
Per serving: 389 cal; 11 g prot; 3 g fat; 76 g carb; 0 chol; 1,416
mg sod;
3 g fiber, vegan
Source: Vegetarian Times, October 1993/MM by DEEANNE
Source from luhu.jp