Futo-Maki (Fat Roll)

czwartek, 30 stycznia 2014

Futo-Maki (Fat Roll)

Time: 1 hrs 45 mins

Ingredients

  • 4 cups cooked rice (sushi rice)
  • 4 sheets nori (dried seaweed)
  • 2 eggs
  • 1 ounce dried gourd
  • 8 dried shiitake mushrooms
  • 2/3 cup dashi stock
  • 2 tablespoons sugar
  • 1 tablespoon mirin
  • 3 tablespoons soy sauce
  • cucumber, cut into sticks (optional)

Directions

  • 1 Wash and soak kampyo and shitake mushrooms in water and let sit for an hour.
  • 2 Slice kampyo and mushrooms into pieces about 8 inches long.
  • 3 Place dashi stock, sugar, mirin and soy sauce, kampyo and mushrooms in a pan and simmer for around an hour.
  • 4 Let cool.
  • 5 Beat eggs and add sugar to the eggs.
  • 6 Make a firm omelette and cut it into long strips.
  • 7 Put a sheet of nori on top of a bamboo sushi mat and spread a cup of sushi rice on top of the nori.
  • 8 Place 1/4 of ingredients lengthwise on the rice and roll in a jelly roll fashion, pressing forward slowly and firmly to form a cylinder.
  • 9 Remove sushi from mat and cut into 4-6 bite sized pieces.
  • 10 Repeat with the rest of the nori.

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