1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本格ちらし寿司 – 具だくさんの華やかなお祝いごはんrich600338<blockquote class="wp-embedded-content" data-secret="r9AZOEBjwL"><a href="https://marcwiner.com/ja/chirashi/">本格ちらし寿司 – 具だくさんの華やかなお祝いごはん</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/chirashi/embed/#?secret=r9AZOEBjwL" width="600" height="338" title="“本格ちらし寿司 – 具だくさんの華やかなお祝いごはん” — Marc Winer" data-secret="r9AZOEBjwL" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/05/Authentique-Chirashi-en-tete-750x563.jpg600450昆布の香りをほのかにまとった艶やかなシャリに、錦糸卵、いくら、エビ、スナップえんどう、海苔、しいたけ、うなぎを彩りよく散らします。https://marcwiner.com/ja/chirashi/ja本格ちらし寿司 - 華やかなお祝いの一皿和風主菜90701606600 g 米720 g 水2 大さじ 酒1 枚 昆布 (はがき大)6 大さじ 米酢5 大さじ 砂糖1 大さじ 塩30 g しいたけ (乾燥)2 大さじ みりん4 大さじ 砂糖2 大さじ 濃口しょうゆ2 枚 高野豆腐 (乾燥豆腐)200 mL だし2 大さじ 砂糖2 大さじ みりん1 大さじ 薄口しょうゆ (淡口)30 g かんぴょう (夕顔の実を細くむいて干したもの)150 mL だし1 大さじ 砂糖1 大さじ みりん0.5 大さじ 薄口しょうゆ10 尾 えび1 大さじ 米酢0.5 大さじ 砂糖1 大さじ だしまぐろ (少量、刺身用)たこ (少量、刺身用)れんこん (少量、酢れんこん)新しょうが (少量、甘酢漬け)糸のり (少量、細く刻んだのり)8 個 卵塩 (適量)17https://marcwiner.com/wp-content/uploads/2026/05/Authentique-Chirashi-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400