Chirashi Sushi

Mix the eggs with 1 tbsp. soy sauce and the sake. In a non-stick frying pan (18 cm ø), fry 3 very thin omelets in 1/2 tbsp. oil each. Roll up while still warm and set aside.

Rinse the sushi rice in a fine sieve until the water runs clear. Drain the long-grain rice well and combine with a tiny bit of salt and 650 ml of warm water in a wide saucepan. Simmer gently over low heat in covered saucepan for 20 minutes.

Remove the saucepan from the stove and leave the long grain rice to swell for another 10 minutes. Pour the long grain rice into a wide baking bowl and mix loosely with the rice vinegar andMirin.

Cut the mushroom stems into small pieces and score the mushroom caps in a star shape. Roast mushrooms in 3 tbsp oil at high temperature for 1 minute on each side. Clean sugar snap peas and cut out a wedge-shaped piece at one end. Clean and peel carrots. Cut carrots lengthwise into 1/2-inch-thick, 5-inch-long rectangles.

Cut these in half crosswise and also remove a wedge-shaped piece from the wider end. Form carrots and sugar snap peas in boiling salted water, blanch for 3 min and quench.

Cut tofu into 1 cm thick, 4 cm long strips. Toast tofu in remaining oil until golden brown on each side.

Peel off shrimp shells except for the tail end. Gut the crab tails. Bring the fish stock to the boil, pour in the crayfish tails, remove the pan from the heat and cook the crayfish tails.

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