Devein the shrimp, skewer and boil for 5 to 6 minutes. When you press the shell with your fingers and there's a gap between the shell and the shrimp meat, that means the shrimp is cooked, so drain and refresh quickly under running water.
When the shrimp have cooled a bit, take off the shells and cut into half. Sprinkle lightly with salt and leave for 15 minutes. Rinse quickly in vinegar, and pat dry.
Rehydrate the dried shiitake mushrooms, and cut off the stems.
Bring the A. ingredients to a boil, put in the shiitake mushrooms, and simmer until there's no moisture left in the pot, turning occasionally. When the mushrooms have cooled, julienne.
Pour boiling water over the usu-age to get rid of the oil on the surface, and slice to 2 cm.
Bring the B. ingredients to a boil, add the shredded usu-age, and until simmer there's no moisture left in the pan.
Peel the lotus root and slice thinly. Blanch in boiling water. Bring the C. ingredients to a boil, cool, and put in the lotus root slices to marinate.
Julienne the carrot to 2 cm long, and blanch quickly. Blanch the snow peas too and julienne.
Make very thin omelettes with the eggs, and shred very thinly to make kinshi tamago.
Rinse the rice and cook as usual, using a bit less water than normal.
Make the rice vinegar. Bring the D. ingredients to a boil, and leave to cool.
When the rice is cooked, transfer it to a han-dai (wooden tub for mixing sushi rice), pour on the sushi vinegar and fold into the rice. Add the cooked shiitake mushrooms, usu-age and carrots plus white sesame seeds, and fold while fanning down the rice with a fan.
Put on the lotus root, scatter on the snow peas and kinshi tamago, and top with the shrimp.
Story Behind this Recipe
Festive occasions call for chirashizushi.
This is definitely tastier with lotus root. Wring out the dried shiitake mushrooms and usu-age, and mix with the vinegar flavored sushi rice. If you add grilled anago eel or chirimenjako tiny dried salted sardines, this will become more extravagant and delicious.