• Carrot1/4
• Burdock root1/4
• Lotus root30-40g (same amount as burdock)
• Dried shiitake mushrooms4
• Fried tofu (aburage)2 sheets
• ★Dashi broth2 cups
• ★Sake3 tbsp
• ★Sugar3 tbsp
• ★Soy sauce3 tbsp
• ★Rice vinegar4 tbsp
• ★Sugar3 tbsp
• ★Salt1 tsp
• ★Rice3 go (sake 1/4 cup + water 3 go + kombu 5cm)

1. 1

   Cut 1/4 carrot and 1/4 burdock root into thin julienne. Slice 30-40g lotus root into thin matchsticks. Cut 2 sheets of fried tofu into thin strips.

2. 2

   Rehydrate 4 dried shiitake mushrooms in water and cut into thin strips. Combine the soaking liquid with dashi broth to make 2 cups. In a pot, add all ingredients, 2 cups dashi, 3 tbsp sake, 3 tbsp sugar, and 3 tbsp soy sauce. Cover with a drop lid and simmer over high heat until the liquid is completely reduced.

3. 3

   Cool the cooked vegetables. If freezing, allow to cool completely, then transfer to an airtight container and freeze.

4. 4

   Make the vinegar mixture by combining 4 tbsp rice vinegar, 3 tbsp sugar, and 1 tsp salt. Add this to rice cooked with 1/4 cup sake, water for 3 go, and 5cm kombu while the rice is still warm. Mix gently using a cutting motion.

5. 5

   Once the vegetables have cooled, fold them into the rice. Transfer to a serving dish and top with your preferred garnishes to finish.

Cutting the ingredients into fine pieces helps the flavors absorb better. Mixing the vinegar dressing into the rice while still warm gives the best results. Leftover chirashi sushi can also be frozen for later. You can omit the lotus root and increase the burdock to 1/2 root for equally delicious results. This is recommended as a dish for celebrations and special occasions.

• Calories270 kcal
• Protein5.3 g
• Fat3 g
• Carbs55 g
• Sodium1.2 g