Gomoku Chirashi

prep & cook time 30 minutes

*Preparation for rice is not included in the time.
How to cook rice

※Consume within 3 days delivery.

[What you'll need from your kitchen]

・Pot 
・Frying pan 
・Lid 
・Drop lid 
・Strainer 
・Bowls, dishes etc. 
・Chopsticks 

👉 Ingredients marked with ※ are not provided in the kit. Please prepare them at home.
👉 The prep & cook time is an estimation. It will differ based on circumstance.

[Ingredients]

・ Rice
・ Shiitake in water
・ Lotus root
・ Carrot
・ Fried tofu
・ Snow pea
・ Egg
・ Ikura
・ Unagi
・ Sake
・ Sushi rice mix
・ Pickled ginger
・ Shredded seaweed
・ Seasoning mix
※  Salt
※  Oil

[Tips]
👉How to reheat unagi using a toaster oven

1．Place the grilled unagi on aluminum foil.
２．Sprinkle 1 tablespoon of sake and wrap in foil.
Place in a toaster oven and heat for 2-3 minutes.
※Open aluminum foil and heat for about 1 minute to make eel more fragrant.
　
👉Top with your favorite sashimi and other ingredients to enjoy as a luxurious party dish.

👉For a thin omelet, adjust the amount of egg mixture to match the size of the frying pan, ensuring it spreads into a thin layer.

【1 Preparation 5 minutes】

Cook the rice.（ How to cook rice ） Place fried tofu in a strainer and pour boiling water over it to remove excess oil. Flip and repeat on the other side. Once cooled, squeeze out the water. Cut into three equal sections horizontally, then slice into 1 cm wide strips. Remove shiitake from the package, save the soaking liquid and put to the side for later use. Cut off the stems and thinly slice the caps. Peel lotus root and cut in half lengthwise. Place the cut side down, slice in half lengthwise again, then turn horizontally and thinly slice into quarter-moon shapes. (See photo for reference.) Peel the carrot and cut into thin strips. Remove the string from the snow peas. In a small pot, add water and about 1/2 teaspoon of salt, then bring it to a boil. Add the snow peas and boil for about 1 minute, then drain and place them in cold water. Once cooled, remove them and slice diagonally into about 1 cm pieces.

👉Please do not discard the shiitake soaking liquid, as it will be used in steps 【2】 and 【3】.

【2 Making Kinshi Tamago 8 minutes】

Crack the eggs into a bowl and mix well, cutting through the egg whites as you stir. Avoid whipping to prevent bubbles. Add 1 teaspoon (2 teaspoons for 4 servings) of shiitake soaking liquid and a pinch of salt, then mix. Heat a frying pan over medium heat with about 1/2 teaspoon of oil until thoroughly heated. If using a 10-inch frying pan, pour about 1/3 of the egg mixture (for 2 eggs) into the pan. Immediately tilt and rotate the pan to spread the egg mixture evenly into a thin layer. Once the egg starts to set and movement slows, turn off the heat, cover the pan with a lid, and let it sit off the burner for about 1 minute to cook through with residual heat. Remove the lid and check if the surface is fully cooked and no longer sticky. Once done, gently loosen the edge with chopsticks and take it out by hand. Repeat the process with the remaining egg mixture, stacking the cooked thin omulet and letting them cool. Once cooled, cut into four equal sections horizontally, stack them, and slice into thin strips (about 2–3mm wide). Lightly fluff the strips with your hands to separate them.

👉 When mixing the eggs, move the chopsticks side to side along the bottom of the bowl to cut through the whites, rather than whipping.
👉Please do not discard the shiitake soaking liquid, as it will be used again in steps 3.
👉 Becarful not to get burned.

【3 Simmering 12 minutes】

Put the fried tofu, shiitake, lotus root, and carrots, cut in【1】, into a pot. Add 100ml of shiitake soaking liquid (200ml for 4 servings) along with the seasoning mix. Quickly mix everything together and place a drop lid on top. Bring to a slightly high-medium heat, and once it comes to a boil, reduce to medium-low heat and let simmer. After about 8 minutes, remove the drop lid and continue simmering for another 2-3 minutes until most of the liquid is reduced. Turn off the heat and let it sit until it cools slightly.

👉 A drop lid is a lid slightly smaller than the pot, placed directly on the ingredients to prevent them from breaking apart and to help absorb the flavors. You can also use parchment paper or aluminum foil with a few holes poked in it.

【4 Reheating unagi 5 minutes】

While the vegetables are simmering, place the unagi skin-side down in a frying pan. Heat over medium heat and pour cooking sake around the edges of the pan. Once the sake begins to bubble, cover with a lid and steam over low heat for 2–3 minutes. Remove from the pan and slice into 1.5 cm-wide pieces.

👉 Use a smaller frying pan that matches the amount of unagi.
👉 Be careful not to use high heat, as it can cause the unagi to burn.
👉 You can also reheat the unagi using a toaster oven or microwave, but avoid overheating, as it can make the fish tough.

【5  Mixing 3 minutes】

Place the freshly cooked warm rice into a bowl and sprinkle the sushi rice mix evenly over it. Start by moving the rice paddle in large motions to mix the rice quickly from the bottom, then use a cutting motion with the paddle to mix and cool the rice. Once the sushi rice has cooled to room temperature, add the vegetables prepared in step【3】, gently draining any excess liquid, and mix again using the cutting motion.

👉 Be sure to mix the sushi rice mix into hot rice.

👉 The cutting motion helps avoid mashing the rice.

【6 Plating 2 minutes】

Place the mixed sushi rice from【5】 into a serving dish, then top with the kinshi tamago from【2】. Arrange the snow peas from【1】, unagi from【4】and ikura on top as decoration. Optionally, garnish with shredded seaweed and pickled ginger.