Zojirushi Neuro Fuzzy NS-ZCC10 - Page 26

Chirashi-sushi
How to cook
1) Wash the rice well, add water into the Inner Pan
up to scale level 3 of “SUSHI RICE”.
2) Place the Inner Pan in the Main Body, close the
Outer Lid and plug in.
3) Press the “MENU” Key, select “REG/SUSHI” and
press the “COOKING/REHEAT” Key to start
cooking.
4) Place the cooked rice into a wooden bucket which
has been wiped down with a wet cloth, sprinkle
the vinegar immediately, mix it over, and stir the
rice roundly while fanning it to cool.
5) Cut the carrot into fine pieces, shred Gobo, cut
the bamboo shoot in small strips, cut raw shiitake
mushrooms in thin strips, and cut the chikuwa in
lengthwise then cut into small pieces. Boil these
ingredients in the soup stock (A) until the soup is
gone.
6) Mix the ingredients of (B) and fry in a thin crepe,
and slice into a small thin strips.
7) Mix the ingredients of step 5) with the Sushi rice
of step 4), sprinkle on the mitsuba, thinly sliced
fried egg, lotus root (pickled in vinegar) and nori
(seaweed).
Decorate with shrimps, squid, field peas and top
with pink ginger.
Ingredients(4 ~ 5 servings)
Rice.
Vinegar-
Vinegar mix
Ingredients
Sugar.
Salt.
Carrot.
Gobo.small size (half
Bamboo shoot.
Raw shiitake mushroom.
Chikuwa (a fish paste).
Soup stock.
Sugar.
Soy sauce.
.Mirin (or sake).
Large Egg.
Mirin.
Salt.
Stone parsley (boiled) or pepper leaf-buds.
Lotus root (pickled in vinegar) / dried laver /
pink ginger (pickled in vinegar).
Shrimp / squid / kidney beans (boiled).
(B)
■ 3 cups
■■ 4Tbsp.
■ 3Tbsp.
.1 tsp.
■ 0 . 5 oz.
a piece)
.loz.
2 pieces
.1
■■■■ 1 2 0ml
■ 2 Tbsp.
■ 1 Tbsp.
■ 1 Tbsp.
.2
.1 tsp.
■■■ apinch
■ To taste
To taste
To taste
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