Chirashi Sushi

Bahan-bahan (6 porsi)

• 2¼ cups uncooked Japanese short-grain white rice
• 2¼ cups water
• 1 piece kombu (dried kelp) ((5 g; 2 x 2 inches, 5 x 5 cm per piece; optional, for a nice aroma))
• ⅓ cup rice vinegar (unseasoned)
• 3 Tbsp sugar
• 1½ tsp Diamond Crystal kosher salt
• 4 dried shiitake mushrooms
• ⅔ g obo (burdock root)
• ½ carrot
• 0.8 oz dried kanpyo (gourd strips)
• ½ cup water ((for shiitake rehydration and stock))
• 1¼ cups dashi (Japanese soup stock)
• ¼ cup sake
• 3 Tbsp mirin
• 1 Tbsp sugar
• 2 Tbsp soy sauce
• 3 large eggs (50 g w/o shell)
• 1 Tbsp mirin
• 1 tsp potato starch or cornstarch
• 1 tsp water
• ¼ tsp Diamond Crystal kosher salt
• 2 tsp neutral oil ((for cooking))
• 6 snow peas
• 8 –10 large and jumbo shrimp
• 1 Tbsp sake ((for cooking the shrimp))
• ½ Tbsp toasted white sesame seeds ((for the sushi rice))
• 2 Tbsp shredded nori seaweed ((for the sushi rice))
• 1 fillet unagi (freshwater eel) fillet ((optional))
• 4 Tbsp ikura (salmon roe) ((optional))
• 2 inches lotus root (renkon)
• 1 inch ginger
• ½ cup rice vinegar (unseasoned)
• ⅓ cup sugar
• ½ tsp Diamond Crystal kosher salt