Ingredients:
- 3 cups sushi rice
- 8 dried shiitake mushrooms
- 1/2 large carrot
- 1 tsp sugar
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 eggs and 1 tsp sugar
- 2 tbsps sakura denbu (seasoned fish powder)
- 2 tbsps white sesame seeds
- a half bunch of nabana (rape flowers) or green vegetables
Preparation:
Soak dried shiitake mushrooms in 3/4 cup of warm water. Cut carrots into thin flower-shaped pieces. Remove shiitake mushrooms from the water and slice them thinly. Put the water in a pan and heat on low heat. Simmer shiitake slices and carrot pieces in the pan. Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes. Whisk eggs with 1 tsp of sugar. Make fine scrambled eggs. Boil nabana in a pan and cool in cold water. Chop nabana finely. Prepare
sushi rice and mix sesame seeds in the rice. Serve the rice on a large plate. Sprinkle simmered shiitake mushrooms over the rice. Sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.
