Start by soaking 3 dried shiitake mushrooms in 200 ml cold water until they are rehydrated, about 30 minutes.

While the mushrooms soak, combine 1 tbsp sake, 1 tbsp mirin in a small saucepan and bring to a boil for 30 seconds. Remove from heat and mix in 1 tbsp soy sauce. Cool and combine with cubed sashimi grade tuna in a container, marinating in the refrigerator.

Cook the Japanese short-grain rice in a pot or rice cooker.

Once the shiitake are rehydrated, pour the soaking water into a pan and slice the mushrooms thinly. Add to the pan along with 1 julienned carrot, 30 g fried tofu pouch, 1 tbsp sake, 1 tbsp sugar, 2 tbsp mirin, and 2 tbsp soy sauce. Cook over medium heat until absorbed and remove from heat.

In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp sugar, and 0.5 tbsp salt until dissolved for sushi vinegar.

Pour sushi vinegar over the hot cooked rice and mix thoroughly. Fold in the cooked shiitake and vegetable mixture, covering with a damp towel.

In a bowl, whisk 2 eggs with 2 pinches of salt, strain into another bowl. Heat a non-stick frying pan with 1 tsp cooking oil and pour in a thin layer of the egg mixture. Cook briefly, peel out, and roll up into strips. Repeat for all egg mixture.

In serving bowls, transfer the seasoned rice. Sprinkle with 3 tbsp kizami nori. Layer the kinshi tamago over the rice, and arrange lotus root, shrimp, marinated salmon roe, sakura denbu, snow peas, and marinated tuna on top.

Your colorful Chirashizushi is ready to be enjoyed! Serve and admire the presentation.