Gomoku (Five-Item) Chirashi Zushi/五目ちらし寿司

Japanese Food
As part of supper tonight, I made gomoku chirashi zushi (< sushi). I used a store-bought ready-made pack, like I usually do.

I almost always use leftover rice to make gomoku chirashi. In fact, the main reason why I made gomoku chirashi for this particular night is that I wanted to use up the leftover rice. Other dishes I make to use up leftover rice include inari zushi and chahan (fried rice).

The leftover rice shown above was not enough, so I also used the rice I cooked this morning.
The most important thing to remember when making sushi with leftover rice is to reheat the rice sufficiently, just like just cooked rice.

Mix the contents of the pack with the rice thoroughly. The rice must be hot for the vinegar to seep through each grain of rice.

Only after mixing thoroughly, can you use a fan to cool them.

This is the fan I used.

I made kinshi tamago in a large frying pan.

When one side is done, you need to flip over with a pair of chopsticks.

As I said previously, I don’t add anything (salt, potato starch, etc.). I think that potato starch affects the flavor of the eggs. Maybe it’s only me….

I made four sheet from six S/M eggs.

I like to cut them in half first, using my 18-cm Shigefusa kitaeji petty (paring) knife,
私は、18 cmの重房鍛地ペティナイフで、半分に切り、

and then, slice them as thinly as possible.

My portion:

I must say that mine is a very humble example. You must see gorgeous examples by clicking the link below.
Images of Gomoku Chirashi/五目ちらしの画像

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