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Honey from Yamada Bee Farm->

Using Honey of the Yamada Bee Farm
Chirashizushi of Spring

Ingredients <5-6 servings>
 * 3 gou rice (1 gou = about 3/4 cup)
* 1 teaspoon honey
* 10-cm square seaweed
* 3 tablespoons sake
Dash leaf bud (pepper tree)

[Blended vinegar]
1-1/2 tablespoons honey
5 tablespoons honey vinegar
1 teaspoon salt
150 g bamboo shoots (boiled)
[Broth A]
1 cup dashi (basic Japanese broth)
2 tablespoons mirin (Japanese sweet rice wine)
2 teaspoons honey
1 butterbur (large)
1 tablespoon light-colored soy sauce
250 g shrimp (with shells)
4 eggs

[Seasoning A]
2-1/2 teaspoons honey
1/4 teaspoon salt
200 g rape blossoms

[Seasoning B]
1 teaspoon mirin (Japanese sweet rice wine)
1 teaspoon light-colored soy sauce


1
Wash the rice, add honey, mix well,
and leave with water for harder rice for more than 30 minutes.
2

Add the sake and seaweed, and then immediately cook the rice.
After the rice is cooked, move it to a bowl and add [Blended vinegar] and mix.
3
Cut the bamboo shoots thin and cook in [Broth A].
4

Briefly boil the butterbur, soak it in cold water, and then peel.
Cut the butterbur thin and add it to 3. Add the light-colored soy sauce, cook briefly, and then cool.

5
Boil the shrimps in salt water and shell them after cooling.
Saving out some shrimps for decoration, finely chop the rest of the shrimps.
6
Add [Seasoning A] to the eggs and scramble the eggs.
7
Briefly boil the rape blossoms and cool them with water. Then cut them into the bite-size pieces, and squeeze out any excess water.
Put them in [Seasoning B] and stir lightly.
8
Add the squeezed bamboo shoots, half the scrambled eggs, and the chopped shrimps to and mix.
Garnish with the remaining scrambled eggs, shrimps saved for decoration, rape blossoms, and leaf buds.




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