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Sushimeshi Konbu Awasezu Chirimenjako Shiso Nori	Recipes Chirashi Zushi Ingriedents: (for 4 servings) 1kg sushimeshi (540cc rice, 10cm square konbu, 1 tablespoon sake or mirin). Awasezu (80 ml vinegar, 3 tablespoons sugar, 2 teaspoons salt). 1 baked sea-eel, 6 shrimps, 2 eggs, 4 shiso leaves, 1 cucumber, 40g chirimenjako, 2 tablespoons white sesame seed (Chopped), nori (sliced).
hangiri kijakushi sengiri	Preparing sushimeshi Prepare rice for cooking (washed and right quantity of water added), put clean konbu in it, set for a half an hour. Remove konbu, add sake, start to cook. See, how to make rice. Mix all the ingriedents for awasezu. Dampen hangiri, wipe excess water off. Place freshly cooked rice into hangiri, mix awasezu entirely by using kijakushi to cut in while cooling with fan. Convinient to use instant awasezu powder. How to make: Broil yakianago (baked sea-eel) lightly, cut it into 1cm width. Remove black vein from shrimp, boil, remove shell and cut into half. Making kinshitamago. Beat eggs with a pinch of salt, fry thinly, cut into sengiri (thin shreds). Cut shiso leaves into sengiri, soak in water, drain excess water. Cut cucumber into quarters lengthwise, then into sengiri. Shake salt over and squeeze out water. Mix sushimeshi added with half portion of yakianago, cucumber, white sesame and chirimenjako. Place it on the serving dishes. Decorate dishes with rest of yakianago and shrimps over top, scatter egg, shiso leaves and nori evenly over surface.
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