March 17, 2014

Gomoku (Five-Item) Chirashi Zushi/五目ちらし寿司

As part of supper tonight, I made gomoku chirashi zushi (< sushi). I used a store-bought ready-made pack, like I usually do.
I almost always use leftover rice to make gomoku chirashi. In fact, the main reason why I made gomoku chirashi for this particular night is that I wanted to use up the leftover rice. Other dishes I make to use up leftover rice include inari zushi and chahan (fried rice).

The leftover rice shown above was not enough, so I also used the rice I cooked this morning.
The most important thing to remember when making sushi with leftover rice is to reheat the rice sufficiently, just like just cooked rice.

Mix the contents of the pack with the rice thoroughly. The rice must be hot for the vinegar to seep through each grain of rice.
Only after mixing thoroughly, can you use a fan to cool them.
This is the fan I used.
I made kinshi tamago in a large frying pan.
When one side is done, you need to flip over with a pair of chopsticks.
As I said previously, I don't add anything (salt, potato starch, etc.). I think that potato starch affects the flavor of the eggs. Maybe it's only me....

I made four sheet from six S/M eggs.
I like to cut them in half first, using my 18-cm Shigefusa kitaeji petty (paring) knife,
私は、18 cmの重房鍛地ペティナイフで、半分に切り、
and then, slice them as thinly as possible.
My portion:
I must say that mine is a very humble example. You must see gorgeous examples by clicking the link below.
Images of Gomoku Chirashi/五目ちらしの画像


Fräulein Trude said...

If you don't get the spice-mix what would you add to the rice: Mirin, sugar, salt, vinegar and maybe finely shredded seaweed? I am planning another evening with japanese home cooking and this could be a nice dish.

Katrin said...

Yes, I am wondering too what the five items may be.

Hiroyuki said...

Kiki and Katrin: Common five ingredients are carrot, lotus root, shiitake, bamboo shoot, and kanpyo (dried gourd shavings). Other ingredients are also common, such as chikuwa, kamaboko, abura age, koya dofu (freeze-dried tofu), boiled octopus, prawn, grilled conger eel, and simmered squid, according to Wikipedia (laugh).
Common toppings include boiled snow peas (for their green color), kinshi tamago (yellow), prawn (red), and ikura (red).

As for me, kinshi tamago and beni shoga are enough as toppings, but I sometimes wish I could add something green (such as boiled broccoli or asparagus).

Of course, be creative and add whatever you want to your chirashi zushi. I'd like to see your versions! (laugh)