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Fat Sushi Roll

Recipe Fat Sushi Roll


First:

Wash rice and drain in a sieve. Let it sit for 30 minutes. Transfer rinsed rice to rice cooker. Wipe konbu kelp with a well-wrung damp cloth to clean. Put the kelp on the rice. Pour water up to the line that shows the machine’s standard measure for cooking sushi rice.

Combine the ingredients for in a saucepan and bring to a boil.

Quickly parboil mitsuba (trefoil) in lightly salted hot water. Then soak in cold water and squeeze to remove excess moisture.

Rub kanpyo gourd ribbons with a little salt, then rinse with water. Boil in ample hot water for 3 minutes. Soak in cold water and squeeze out excess moisture.

Soak dried shiitake mushrooms in lukewarm water until soft. Chop off stems and cut into thin slices. Strain the water used to soak shiitake and keep 100ml(0.4 cup) to be used later as simmering broth.


Second:
when rice is cooked, remove the kelp. Let stand for 10-15 minutes. Wipe handai (large wooden sushi bowl) with a well-wrung wet cloth. Tranfer cooked rice to the handai. Evenly pour over rice and let it sit for 1 minute. Mix rice with a flat spoon in a quick slicing motion. Spread rice flat and swiftly cool by fanning.

Simmer kanpyo in dashi stock over medium heat. When the kanpyo turns translucent, add sake, sugar, soy sauce and simmer until very little sauce is left in the pot. Allow it to cool. Cut ribbons in the same length as the sheet of nori seaweed.

Simmer shiitake mushrooms. Place rehydrated shiitake slices in a small saucepan. Pour in the broth from soaking shiitake earlier and add sake, sugar and soy sauce. Cook over high heat and bring to a boil. Then lower the heat and simmer until the sauce is almost all absorbed. Let it cool.

Combine all ingredients for the and mix. In a lightly greased square omelette pan, pour in 1/4 of the egg mixture and spread evenly. Roll toward front of the pan. Slide roll to the far end. Grease empty space again. Pour in 1/3 of the remaining egg mixture also to spread under the cooked roll. Roll toward front of the pan. Repeat two times to make the roll bigger. When done, allow it to roll in a makisu (bamboo rolling mat) to shape evenly. When cool, cut into 4 long strips.

Place a sheet of nori seaweed on makisu (bamboo rolling mat). Thinly spread sushi rice over the nori while leaving 1cm(0.4 inch) wide empty space on the bottom and 2cm(0.75 inch) on the top. Press to make a slightly hollow line in the center to place rolled omelette, kanpyo, shiitake, mitsuba, and crab flavored fish cake. Holding the ingredients in place with your fingers, roll up the bamboo mat. Hold the roll from over the mat with your hands to shape evenly.

Cut the roll into slices easy to eat. Arrange on serving dish and garnish with sweet-vinegared ginger.

When you slice the roll, wipe the knife with a wet cloth after each slice, otherwise the rice will stick to the knife and make it difficult to slice.


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