Barazushi or Ochirashi (Vinegar Rice With Vegetables)

Hui Manaolana

SERVINGS 8 – 10

4 cups rice
4 cups water
6 in. konbu

Prepare sushi meshi as directed on page 41).

INGREDIENTS FOR GU

1/2 package (2 oz. package) kanpyo
2 oz. dried mushrooms
1 medium carrot
1 medium takenoko (bamboo shoots)
1 small section renkon (lotus root)
4 eggs (for fried eggs)
1/2 cup fresh frozen peas or Chinese peas
2 sheets nori (seaweed)
few thin slices prepared pickled ginger
1/2 lb. shrimps (for Oboro) (see page 57)

Kanpyo. Wash and soak in water until soft. Add enough stock (see page 19) to cover and cook until tender. Add 1⅓ tablespoons sugar, 1 teaspoon shoyu, 3/4 teaspoon salt, 1/4 teaspoon gourmet powder and continue cooking for 10 minutes. Cut into 1/4″ pieces.

Shiitake (dried mushrooms). Wash shiitake and soak in enough water to cover until soft. Cook in the same water until very tender. Add 3 tablespoons sugar, 4 tablespoons shoyu, 1/4 teaspoon gourmet powder, and cook until the sauce is well absorbed. Cut into thin slivers.

Carrots. 2 cups carrots cut into fine slivers. Cook in 1/2 cup water for 3 minutes. Add 2 tablespoons sugar, 1 teaspoon salt, 1/4 teaspoon gourmet powder, and cook for 5 minutes.

Takenoko. 1 cup takenoko cut into fine slivers. Add 1/2 cup stock, 1 tablespoon sugar, 1/2 teaspoon shoyu, 1/2 teaspoon salt, 1/4 teaspoon gourmet powder, and cook for 10 minutes.

Combine sushi meshi with prepared gu and serve on a large platter garnished with the following in the order given:

GARNISHES

Oboro. See page 57.

Su-renkon (pickled lotus root). Quarter renkon lengthwise and slice very thin. Add 1/4 cup water, 1/4 cup vinegar, 1½ tablespoons sugar, 1/2 teaspoon salt, 1/4 teaspoon gourmet powder, and cook for 5 minutes. Do not overcook.

Tamagoyaki. Mix the eggs slightly, add 1/4 teaspoon gourmet powder, 3 teaspoons sugar, 1/4 teaspoon salt. Fry egg mixture in very thin sheets. When cool, cut into half, then cut into very fine strips.

Peas. Fresh frozen peas. Follow directions on the package.

Chinese peas. Boil in salted water for 2 minutes.

Nori. Toast in a dry skillet and crush.

Pickled ginger. Cut into fine slivers.