Hitokawa Sushi (Layered Pressed Sushi) ｜ Our Regional Cuisines

1. Rince rice well 30 minutes before cooking, then drain on a strainer.

2. Hydrate dried shiitake mushroom in plenty of hot water mixed with a little of sugar. Once hydrated, julienne-cut it and simmer with sugar, soy sauce (1 tbsp. of each). Make thin omelette and julienne-cut it to make kinshi-tamago.

3. Rub kanpyo with salted water, then hydrate it with water. Once hydrated, finely cut it.

4. Cut carrots and bamboo shoots into 2 cm strips.

5. Simmer 3 in the shiitake mushroom soaking water. When softened, add 4 and simmer with the remaining sugar and soy sauce.

6. Soak dried young sardine with awase-zu.

7. For cooking rice, adjust the liquid with sake and water, then add kombu. Once cooked, let the rice steam it for 15 minutes, then transfer to a sushi tub and add 6 to mix.

8. Put half amount of 7 into a wooden sushi mold or tub and make the surface flat. Remove liquid from shiitake mushroom of 2 and 5 and put the half amount of them. Put half amount of kinshi-tamago and field peas, then press with hands wet by vinegar. Place an inner lid, then add the rest of rice and press with hands. Cut into easy-to-eat size by each layer, then place minced pickled red ginger and nori flake on it to serve.