Hinachirachi

Ingredients:

• 3 cups sushi rice
• 8 dried shiitake mushrooms
• 1/2 large carrot
• 1 tsp sugar
• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 2 eggs and 1 tsp sugar, beaten
• 2 Tbsp sakura denbu (seasoned fish powder)
• 2 Tbsp white sesame seeds
• a half bunch of nabana (rape flowers) or green vegetables

Preparation:

Soak dried shiitake mushrooms in 3/4 cup of warm water. Cut carrots into thin flower-shaped pieces. Remove shiitake mushrooms from the water and slice them thinly. Put the water in a pan and heat on low heat. Put shiitake slices and carrot pieces in the pan. Add soy sauce, mirin, and sugar in the pan and simmer for 10-15 minutes. Make fine scrambled eggs and set aside. Boil nabana in a pan and cool in cold water. Chop boiled nabana finely. Prepare sushi rice and mix sesame seeds in the rice. Serve the rice on a large plate. Sprinkle simmered shiitake mushrooms over the rice. Sprinkle scrambled eggs, carrots, boiled nabana, and sakura denbu over the rice.