[Filling 1 carrot ] Julienne the carrot into 3-4 cm lengths. Put the carrot in a sauce pan and enough dashi stock to submerge. Add 1 tablespoon of sugar and a pinch of salt. Cook until all the liquid has evaporated.
[Filling 2 bamboo shoots and burdock root] Slice the bamboo shoots into 3 cm long batons. Shred the burdock root. Cook separately or together.
Pour the dashi stock, 2 teaspoons of sugar, 1 teaspoon of mirin and 1 teaspoon of soy sauce. Cook until all the moisture is evaporated.
[Filling 3 shitake mushrooms] Rehydrate the shiitake mushrooms and put them in a sauce pan. Combine the dashi, 2 tablespoons of sugar, 1 tablespoon of soy sauce and 1 teaspoon of mirin and cook.
[Filling 4 lotus root] Slice the lotus root thinly and cook with 1/3 cup of vinegar and 3 tablespoons of sugar until the liquid has evaporated.
[Thin omelets] Beat the eggs with 2 tablespoons of sugar, 1 teaspoon of salt and 2 tablespoons of katakuriko dissolved in water. Make thin omelets and slice thinly.
[Sushi rice] Add the kombuto the rice and cook. While the rice is really hot, mix in the sushi vinegar and leave to rest for 1 minutes. Mix well and cool the rice at the same time using a fan for glossy rice grains.
Mix the sushi rice with the fillings from Steps 1 to 4 and garnish with thin omelet, cooked snow peas and red pickled ginger on top.