Oshi zushi (Morobuta zushi) ｜ Our Regional Cuisines

1. Cook rice until slightly firm.

2. Reconstitute dried shiitake mushrooms, dried radish, and freeze-dried tofu in water or hot water.

3. Shave Gobou(=Burdock) into small pieces, and finely chop the ingredients from 2, bamboo shoots, and chikuwa.

4. Grill sea bream (). Place sea bream in a pot, bring water and shiitake mushroom stock to a boil, break up the meat and remove bones.
Charcoal fire is recommended.

5. Add Gobou(=Burdock), dried shiitake mushrooms, and bamboo shoots to 4. When Gobou(=Burdock) is cooked, add dried radish and chikuwa(=fish cake) and bring to a boil.

6. Season to taste with sugar and soy sauce, then add freeze-dried tofu and bring to a simmer.

7. Bake the eggs and make thinly fried eggs. When cooled, cut into thin strips and form into a broiled egg.

8. Mix sugar, salt and vinegar to make sushi vinegar.

9. Sprinkle a little of the sushi vinegar over 1 and mix to cut to make sushi rice.

10. Put about 2／3 of the sushi rice(= vinegared rice) and 1／3 of the ingredients into the brittle and level it off. Spread the remaining ingredients flat on top.

11. Flatten the remaining sushi rice(= vinegared rice) on top of the rice and cut into pieces.

12. Garnish with a broiled egg, Denbu and parsley.