Steps

1. Crack 3 eggs into a bowl, add 2 tbsp sugar, and mix well with kitchen scissors to break up the egg whites.
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2. Heat a frying pan over high heat and spread vegetable oil evenly using a paper towel.
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3. Place the heated frying pan on a damp cloth to cool it down.
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4. Return the pan to low heat, pour in half of the egg mixture, and spread it evenly.
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5. Cover and steam for about 2 minutes until the surface is completely dry.
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6. Once cooked, remove to a plate and cook the remaining egg mixture in the same way.
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7. Once the cooked eggs have cooled, shred them to make kinshi tamago.
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8. Finely chop 1/2 carrot, 1/2 bamboo shoot (120g), 1/2 lotus root (100g), and 5 dried shiitake mushrooms (10g).
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9. Add 200cc water, 4 tbsp soy sauce, 2 tbsp sugar, 2 tbsp mirin (sweet rice wine), and 1 tbsp cooking sake (rice wine) to the frying pan and heat over medium heat.
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10. Once boiling, add all the finely chopped vegetables and cook for about 8 minutes until the vegetables are tender and the liquid has completely evaporated. This is the key! Evaporating the liquid completely prevents the rice from becoming soggy.
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11. Turn off the heat when the liquid has completely evaporated.
    🕒 03:22
12. In a separate bowl, mix 150cc vinegar, 4 tbsp sugar, 1/2 tbsp kombu dashi powder, and 1/2 tsp salt to make sushi vinegar.
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13. Add the hot 3 cups of cooked rice and the prepared sushi vinegar to the cooked chirashizushi ingredients and mix gently with a cutting motion. This is the key! It may seem watery immediately after mixing, but it will achieve the perfect consistency after about 10 minutes.
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14. Plate the mixture.
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15. Gently top with the prepared kinshi tamago.
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16. Top with 180g sashimi-grade tuna, shredded nori, and edamame as desired, and it's complete.
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