Mushizushi (Steamed Sushi) Recipe – Japanese Cooking 101


Mushi Zushi (Steamed Sushi)

Mushizushi refers to sushi the place Barazushi (combined sushi with cooked greens) is positioned in a steamer and served heat. In winter, the steam rising from the steamer positioned outdoors sushi eating places in Kyoto and elsewhere has been referred to as a seasonal custom within the Kansai area (western Japan). By warming it up, the sourness of the vinegar turns into milder, leading to a delicate style. The rice additionally turns into plump and flavorful. Whereas conventional Barazushi is all the time scrumptious, steamed sushi provides a novel taste expertise.

Steamed sushi, believed to have originated across the finish of the Edo interval within the mid-1800s, was reportedly invented within the Kyoto and Osaka areas. The components generally utilized in steamed sushi, resembling conger eel and different seafood appropriate for heating, are prevalent. Kyoto, notably, experiences chilly winters on account of its location in a valley, making heat dishes like Mushizushi flourish through the harsh season. Adorning with gadgets like shredded egg crepes and diverse toppings provides to its colourful and ornamental nature, making it good for any celebratory events in winter and spring.

Whereas individuals might usually affiliate sushi with being chilly or at the least room temperature, this recipe challenges that notion. As a result of sashimi shouldn’t be appropriate for this dish, people who usually keep away from uncooked fish can nonetheless take pleasure in this sushi. When you take pleasure in Barazushi, you’ll love this variation. When you’ve by no means tried sushi ready on this method, you might uncover a brand new favourite. Hope you give it a strive!

Mushi Zushi (Steamed Sushi)

Mushizushi (Steamed Sushi)

Servings: 4 servings

Print Recipe

Cooked Carrot and Bamboo Shoot

  • 1/2 carrot medium
  • 2 oz bamboo shoot boiled
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce #advert
  • 1 Tbsp mirin #advert
  • Put together cooked Shiitake mushrooms by soaking dried Shiitake mushrooms in 1 cup of water for quarter-hour or till smooth. Squeeze out extra water, and put aside the soaking liquid. Slice the mushrooms very thinly.

  • Take 1/4 cup of the soaking liquid (don’t discard the remaining), and pour it right into a pot. Add the sliced mushrooms and seasonings. Prepare dinner over medium-low warmth till the liquid is almost evaporated. Put aside.

  • Put together cooked carrot and bamboo shoot by reducing them thinly. Take 1/2 cup of the mushroom soaking liquid and pour it into one other pot. Add the greens and seasonings. Prepare dinner over medium-low warmth till the liquid is almost evaporated. Put aside.

  • To make sushi rice, mix rice vinegar, sugar, and salt collectively in a small bowl, stirring till the sugar dissolves. Place scorching steamed rice in a big bowl, and blend within the vinegar combination. Then, incorporate the cooked carrot and bamboo shoot into the sushi rice.

  • To make the toppings, deliver water to a boil, add a pinch of salt, and cook dinner snow peas for 30 seconds. Take away them from the water, allow them to cool, and slice thinly. Subsequent, place shelled deveined shrimp in the identical water and cook dinner for a minute. Take them out, allow them to cool, and slice them in half. Lastly, put together Kinshi Tamago (Watch our one other video).

  • To assemble Mushizushi, divide the combined rice into 4 bowls, and prime every with shredded eggs. Prepare dinner the sushi in a steamer for quarter-hour. Afterwards, garnish with shrimp, snow peas, and Shiitake mushrooms. Serve scorching.



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