1 Make sushi rice flavored with vinegar or lemons.
2 To prepare ingredients:
Shiitake mushrooms and kampyo: cut off stems of mushrooms and cut caps into thin strips.
In a saucepan make 2/3 cup dashi, add mushrooms and kampyo and boil with a lid placed right on the ingredients for 3-4 minutes. Add sugar and mirin and boil for another 5 minutes, then add soy sauce. When kampyo is well flavored, remove from saucepan. Continue to cook mushrooms until broth is all gone. Cut kampyo into 1/2 inch long thin strips.
Lotus root (renkon): Cut into 4 pieces lengthwise. Cut each piece into thin slices crosswise and soak in water. Cook indashi broth with sugar, vinegar, sake and a pinch of salt until all liquid is gone.
Carrots: cut into 1 inch long thin strips. Cook in dashi broth with mirin and a pinch of salt until all liquid is gone.
Eggs: To whisked egg add potato or corn starch mixed with an equal volume of water, sugar, mirin and a pinch of salt. Heat 1 tablespoon of vegetable oil, spreading it out in skillet. Remoye excess oil. Turn heat to low and spoon in a small amount pf egg mixture, spreading it out to cover the surface of skillet thinly, and fry. When the under side is done, turn over and fry lightly. Repeat and make 4-5 thin sheets of fried egg. Cut sheets into thin strips.
Snow peas: string and boil lightly till tender-crisp. Cut diagonally into thin strips.
White sesame: roast and crush coarsely with knife.
Crab: remove from can and flake.
Red pickled ginger and toasted nori : cut into thin strips.
3 Add all prepared ingredients except red pickled ginger, nori, one-half of the egg strips and the snow peas to sushi rice and mix quickly in a chopping motion with wooden spatula.
4 Place the sushi rice mixture in a large serving dish and on top nicely arrange the remaining egg, snow peas, red pickled ginger and nori.