Steps

1. Lightly salt the kanpyo. (Key Tip!) No need to rinse after salting.
   🕒 00:42
2. Rinse the salted kanpyo with water.
   🕒 00:55
3. Slice dried shiitake mushrooms and rehydrate them in water.
   🕒 01:03
4. Finely chop the rehydrated dried shiitake mushrooms.
   🕒 01:11
5. Peel the lotus root and cut into bite-sized pieces.
   🕒 01:19
6. Soak the cut lotus root in water.
   🕒 02:36
7. In a pot, combine Soy Sauce 3 tbsp, Cooking Sake (Rice Wine) 3 tbsp, Mirin (Sweet Rice Wine) 3 tbsp, and Sugar 2 tbsp. Mix and create the simmering liquid.
   🕒 04:35
8. Add the kanpyo, finely chopped shiitake mushrooms, and lotus root (that was soaked in water) to the simmering liquid. Simmer until tender.
   🕒 08:19
9. Whisk 6 eggs.
   🕒 06:51
10. Add Salt (to taste) and Sugar 2 tbsp to the whisked eggs and mix well.
    🕒 07:13
11. Make thinly sliced omelet (kinshi tamago) with the egg mixture.
    🕒 07:13
12. Make decorative cuts on the cucumber. (Key Tip!) Cutting in a rolling motion is recommended.
    🕒 08:37
13. Boil the shrimp.
    🕒 08:52
14. In cooked rice (approx. 150g), add Sushi Vinegar Base 6 tbsp and mix well to make sushi rice.
    🕒 09:07
15. Mix the simmered ingredients (kanpyo, shiitake mushrooms, lotus root) into the sushi rice.
    🕒 09:55
16. Serve the sushi rice in a bowl and generously top with the thinly sliced omelet.
    🕒 10:14
17. Artfully arrange salmon roe (ikura), boiled shrimp, decoratively cut cucumber, seaweed, carrot, and snow peas for a colorful presentation.
    🕒 10:47