Chirashi Sushi

1. Lotus root and ginger (to be prepared the day before)
2. Combine rice vinegar, sugar and salt in a small saucepan.
3. Bring to a boil and let the sugar dissolve completely. Let cool
.
4. Peel the lotus root and slice it ⅙ inch (4 mm) thick to give it a flower shape.
5. Soak it in vinegar water for 5 minutes to prevent it from browning.
6. Boil water in a saucepan and blanch ginger and lotus root for 3 minutes.
7. Drain well, transfer them to a sterilized glass jar with a seal, pour over the cooled vinegar/sugar/salt mixture.
8. Close the jar and place it in the refrigerator.

Vegetables

1. Soak dried shiitake mushrooms in plenty of water until hydrated and tender.
2. Then squeeze the mushrooms and reserve the liquid (shiitake dashi) in a bowl, having filtered it beforehand.
3. Cut the mushrooms, slice them and discard the stems.
4. Make a criss-cross incision on one end of the gobo. This incision will help to cut the gobo like a pencil using a mandolin provided for this purpose and to obtain very fine pieces.
5. Soak the cut gobo pieces in water so they don't turn brown. Change the water twice and only drain them just before cooking.
6. Quickly rinse the kanpyo under running water and drain.
7. Rub it with the salt then rinse and drain it.
8. In a saucepan, bring water to a boil.
9. When the water boils, immerse the kanpyo in it and cook for 3 minutes.
10. Drain and transfer immediately to a bowl of ice water to stop the cooking process, then drain.
11. Cut the kanpyo into small pieces.
12. Place shiitake mushrooms, gobo and kanpyo in a saucepan.
13. Add the dashi, reserved shiitake dashi, sake, mirin, sugar and soy sauce, and bring to a boil over medium heat.
14. Skim off the foam that forms on the surface of the pan as much as possible.
15. Lower the heat to low, and place an otoshibuta with a diameter smaller than the pan (typically Japanese wooden lid which speeds up cooking and facilitates the circulation of heat) or, failing that, a circle of parchment paper or aluminum.
16. Simmer over low heat for 20 minutes.
17. 5 minutes before the end of cooking, add the julienned carrot.
18. Continue to cook with the otoshibuta until there is almost no liquid left.
19. Transfer the vegetable mixture to a large dish to cool completely.
20. If there is any leftover cooking liquid, set aside to drizzle over the rice.

Egg pancakes

1. In a bowl, beat the eggs in an omelet and add all the rest of the ingredients except the oil.
2. Whisk well then strain the egg mixture to obtain a silky texture.
3. Heat a non-stick coated frying pan and grease it with a piece of cotton soaked in vegetable oil.
4. When the pan is hot, pour in the egg mixture, just enough to cover the bottom of the pan.
5. Tilt the pan to spread the mixture and cover it.
6. Remove the pan from the heat and place it on a cloth previously soaked in very cold water, to cool it and prevent the egg from browning.
7. Once the egg crepe is cooked through, transfer it to a cooling rack. Repeat the same process until running out of beaten eggs.
8. Once cooled, roll the egg pancakes and cut them into strips.

Snow peas

1. Remove tough threads along both sides of snow peas.
2. Bring water to a boil in a saucepan.
3. Add a pinch of salt and blanch them for 2 minutes.
4. Drain and cut diagonally into halves or thirds. To book.

Sushi rice

1. Immerse the rice in a container generously filled with cold water and rub it between both hands for 2 minutes then drain it.
2. Repeat the same operation 5 or more times, or until the water is clear, then soak it for 1 hour in a large quantity of water.
3. Pour the rice into a rice cooker bowl or Dutch oven and add the water. Place the kombu on top and start cooking.
4. Cover, and never lift the lid before the end of cooking so as not to let the steam escape.
5. Bring to a boil over high heat. Watch carefully so as not to miss the boil.
6. As soon as the water boils and steam escapes from the pot, reduce the heat to low and cook for 10 minutes.
7. Turn off the heat and let the rice rest for 10 minutes, still without lifting the lid.
8. In a small saucepan over medium heat, combine the rice vinegar, sugar, and salt, until the sugar and salt are dissolved and not boiling.
9. Using a shamoji (flat spoon for rice) or, failing that, a wet wooden spoon, pour the rice into a wooden sushi oke or, failing that, into a bowl.
10. Pour the vinegar over the rice.
11. Mix gently with the spoon then cool the rice with a fan.
12. When the surface of the rice is cold, mix the rice gently, and fan again.
13. Repeat the process until the rice is at room temperature. Set aside.

Unagi

1. Preheat the oven in convection grill mode at 550 F (290°C) for 3 minutes.
2. Line the baking sheet with aluminum foil.
3. Spray a little oil on the foil and place the unagi on it.
4. Place the baking sheet on the middle rack of the oven and grill the unagi for 5 minutes without turning it over.
5. Once it is cool to the touch, cut it into ¼ inch (7 mm) pieces. Set aside.

Prawns

1. Using a skewer, devein the prawns without removing their shell.
2. Boil water in a saucepan and, as soon as it boils again, add the sake and the prawns and simmer until they turn pink, about 2 minutes.
3. Remove the shell from the prawns and set aside.
4. Dressing the chirashi sushi
5. Discard the kombu from the sushi rice and transfer it to a large hangiri (sushi dish) or, failing that, a large dish.
6. Once the sushi rice has cooled, squeeze the vegetable mixture to remove any excess liquid and scatter it over the rice.
7. Gather all the reserved elements, as well as all the prepared garnishes, without forgetting the lotus and ginger roots, the snow peas, the kamaboko, and the salmon and tuna sashimi.
8. First lay out the pieces of egg pancakes.
9. Then decorate the chirashi sushi nicely according to inspiration and taste.