Hinamatsuri-Chirashizushi

Ingredients for4
A: lotus root (a half)
carrot (a half)
shiitake(Japanese mushroom) 4
1/4 burdock1/2 chikuwa or kamaboko(fish paste)
B: soy sauce (3-4spoons)
spoons of sugar (3-4spoons)
C: vinegar(250ml) (a half bottle)
sugar (3-4spoons)
a pinch of salt
D: eggs (3)
E: fish or clam or shrimp dipped in a little vinegar,
-for today's one, i added little smoked salmon and salmon roe
 a pinch of sugar, sometimes soy sauce
F: boiled sayaingen(string bean) or kaiware(radish
sprout) or cucumber is ok
-for today's one, I used 3 boiled  asparagus and sliced to thin

1. boil A with B
2. wait until 1 cools down
3. mix C with cooked rice
4. mix 2 with 3 (mix rice and cooked vegetables)
5. whisk D and fry 1/4 of it, to make a very thin tamagoyaki(egg crepe)
6. slice E
7. serve 4 in each dish
8. put 5 on 7
9. put 6 on 8
10. put F on 9