the host of this show "Cooking with Dog."

この"Cooking with Dog"の司会をやっています

Let’s prepare the ingredients.

材料を準備しましょう

First, remove the firm stringy fibers of the snap bean pods.

スナップエンドウの筋を取ります

Add a pinch of salt to a pot of boiling water

熱湯に塩一つまみを加え

and then drop in the bean pods.

鍋に入れます

Simmer for just under a minute,

1分弱茹で

remove

引きあげて

and soak them in a bowl of ice water

氷水にとって

to keep them from discoloring.

色止めします

Drain the excess water

水気を切って

and slice the bean pods using diagonal cuts.

斜めに切ります

Next, rehydrate the dried shiitake mushrooms

干し椎茸は水でもどし

and squeeze out the excess liquid.

軽く絞ります

Remove the stems

軸を除いて

and slice the shiitake into the thinnest possible strips.

極薄切りにします

Strain the remaining shiitake liquid

もどし汁はこして

and reserve it for later use.

取っておきます

Remove the excess oil from the aburaage,

油揚げは余分な油を

thin deep-fried tofu using a paper towel.

ペーパーで取り

Cut it in half,

縦半分に切り

stack and then cut into strips.

千切りにします

Remove the stem end of the carrot.

人参は葉もとを切り落とし

Peel it with a peeler.

ピーラーで皮をむき

Then, cut into 3cm or 1 inch strips.

３㎝長さの千切り

Make the strips kind of thick

太めに切って

to keep them from breaking apart while simmering.

煮崩れを防ぎます

Peel the lotus root.

れんこんも皮をむき

Make several cuts lengthwise

棒状に切った後

and then slice into small pieces.

薄切りにし

Lightly rinse

軽く水で洗って

and remove the excess water.

水気を取っておきます

Let’s make the vinegar mixture.

合わせ酢を作ります

Combine the rice vinegar, sugar and salt

酢に砂糖 塩を加え

and mix thoroughly.

よく混ぜておきます

This vinegar mixture is also known as Awasezu.

これを合わせ酢と呼びます

Now, let’s cook the ingredients.

材料を煮ていきましょう

Add the dashi stock to the shiitake liquid

干し椎茸のもどし汁にだし汁を足し

until it reaches about 200ml or 7 fl oz.

約200mlにします

Pour the dashi stock into a pot.

鍋に注ぎ

Add the shiitake mushrooms,

椎茸

aburaage,

油揚げ

carrot

人参

and lotus root

れんこんを入れて

and turn on the burner.

火をつけます

When it comes to a rolling boil,

煮立ったら

ladle out the foam to remove any unwanted flavor.

アクを取り

Then, add the sake,

酒

sugar,

砂糖

soy sauce

醤油

and salt

塩で調味し

and lightly stir.

軽く混ぜます

Place a drop-lid, also known as otoshi buta into the pot.

落とし蓋をします

This will help the ingredients cook evenly

この蓋をすると

while reducing the broth.

少ない煮汁でも均一に火が通ります

Simmer on medium low heat for about a total of 12 minutes

中火弱でほとんど汁気がなくなるまで

until most of the liquid reduces.

約12分煮ます

Now, it is ready.

良い具合になりました

Turn off the burner,

火を消し

cover with the otoshi buta again

落とし蓋をして

and allow the ingredients to absorb the broth.

味を含ませます

And now, let’s make the sushi rice.

すし飯を作りましょう

Gradually pour the vinegar mixture onto the fresh steamed rice.

炊きたてのごはんに合わせ酢を注ぎ

Toss to coat using a slashing motion to avoid crushing the grains.

ご飯をつぶさないように切るように混ぜます

Use a fan to slightly cool the rice.

うちわであおいで粗熱を取ります

Next, place the mixed ingredients into a mesh strainer

具をざるにあけ

and lightly squeeze to remove the excess liquid.

軽く絞って余分な汁気を取ります

Then, add it to the sushi rice

酢飯に加え

and toss to coat.

さっくりと混ぜます

A tip to mixing evenly is to do it

すし飯も具も温かいと

when the rice and the ingredients are still warm.

きれいに混ざります

Now, place the rice into a wide shallow bowl.

器に詰めます

Cover the rice with the shredded fried egg sheet,

錦糸卵を一面に広げます

known as kinshi tamago.

錦糸卵の作り方は

To make the kinshi tamago,

私達の冷やし中華のビデオをご覧ください

please watch our Hiyashi Chuka video.

スナップエンドウを散らし

Next, scatter the snap bean pods onto the egg.

生姜の甘酢漬けを添え

Then, add the shoga amazuzuke,

最後にイクラの醤油漬けを飾ります

ginger pickled with sweet vinegar.

ちらし寿司は 材料を散らすところから

Finally, garnish with the marinated salmon roe, ikura shoyuzuke.

その名前がきています

The name Chirashizushi comes from the word Chirashi

祝い事

which literally means scattered.

特に３月３日のひな祭りの日によく作ります

It is often served to celebrate special events

すし飯は 少なめの水加減で

especially Hinamatsuri, Girls' Day on March 3rd annually.

酒 出し昆布を加えて炊きます

For the sushi rice, add the sake and kombu seaweed to the rice

Good luck in the kitchen.

and then cook with a little less water.

Good luck in the kitchen.