Hinachirashi

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


Method

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.