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Chirashi Sushi

By Mitsuwa Marketplace on 09/28/2013

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Ingredients: For 3 cups of rice
3 cups Japanese Rice
1 square Konbu (dry kelp)(2”x2”)
1.5 oz. Lotus Root
5 Dried Shiltake Mushrooms
½ Carrot
10 Raw shrimp
3 Eggs
6 Kinusaya
2 tbsp. White Sesame
Shredded seaweed as needed
Sugar, Salt, Sake, Soy Sauce


1. Use Japanese rice. Add water up to slightly below 3 cups. Add konbu and cook. Remove konbu when the rice is done.
2. Prepare vinegar seasoning for sushi rice by mixing 3 tbsp. rice, vinegar, 2 tbsp. Sugar and 1 pinch of salt.
Mix the vinegar seasoning well and add to cooked rice. Mix well by cutting across it in a slashing motion (not stirring )
while cooling the mixture by using a fan.
3. Place dried shiitake mushrooms in 1 cup lukewarm water. (Keep this water for later).
4. Cut the shiitake mushrooms into thin strips and carrot into course fine pieces. Cut lotus rot into thin quarter.
5. Place mushroom soaking water, shiitake mushrooms, carrot and lotus root into a pan and slimmer with
2 tbsp sugar and soy sauce.
6. De-vein and boil shrimps with ½ cup of water, 2 tbsp., sake and 1 tsp. soy sauce. Remove from the heat with
shrimps change to red color. Shell the shrimps and cut them in half.
7. Boil kinusaya with a pinch of salt and slice it into thin portions.
8. Beat the eggs mix with the pinch of sugar and salt, and make egg crepe like sheets. Pile the egg crepes and cut into fine julienne strips.
9. Mix in all vegetables (Step 5) and white sesame with Sushi rice.
10. Transfer to a serving dish and top with shrimps, kinusaya, and egg strips. Finally garnish with shredded seaweed and enjoy!