Deluxe Japanese Chirashi Sushi Bowl

Shave 50g burdock root using the pencil-shaving technique (sasagaki) directly into water to prevent browning. Shred 30g carrot into thin strips and dice 30g king oyster mushroom.

Squeeze 4 soaked shiitake mushrooms, reserve 100ml of soaking liquid, and slice mushrooms thinly. De-string 8 snow peas and devein 8 shell-on shrimp using a toothpick.

Blanch 8 snow peas in boiling water for 45 to 60 seconds until vibrant green. Drain and toss immediately with 1/4 tsp sugar and 1 pinch of salt while hot, then cool at room temperature.

Boil 8 shell-on shrimp in the same water for 45 to 60 seconds until bright pink and curled. Remove, let cool completely, and peel off shells.

Whisk 1 egg, 1/2 tsp sugar, and 1 pinch of salt. Heat a pan on low, grease with 1 tsp oil using a paper towel, pour egg mixture, swirl to coat, and cook until edges set.

Turn heat to high, cover with lid for 10 seconds, then turn off heat. Let rest covered for 2 minutes using residual heat to set. Transfer to board, roll up, and slice thinly into egg ribbons.

Heat 1 tsp oil in pan over medium heat. Add drained burdock and stir-fry until fragrant. Add carrot, king oyster mushroom, and shiitake, sautéing until carrot softens.

Pour in 100ml shiitake water, 2 tbsp sake, 1 tbsp mirin, 1/2 tbsp sugar, and 2 tbsp soy sauce. Simmer for 3-5 minutes until sauce reduces to a light glaze, then turn off heat and let cool in pan.

Combine 3 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt (ratio 3:2:1) in a bowl. Whisk thoroughly at room temperature until fully dissolved without heating.

Place 600g warm cooked rice in a bowl and pour sushi vinegar evenly, tossing gently. Fold in simmered vegetables, sprinkle 1 tsp white sesame seeds, then top with egg ribbons, cooked shrimp, snow peas, and 2 tbsp salmon roe.