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Sushi Pouch Sesame and Ume Flavor

Recipe Sushi Pouch Sesame and Ume Flavor

Enjoy different ways to wrap it.
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. Add sake and pour water according to the machine’s standard amount for cooking sushi rice. Switch machine on and cook.

Roll a thick wooden stick over aburaage (square deep-fried tofu slices) to make it easy to open up like a pouch. Blanch aburaage in plenty of hot water to remove excess oil. Drain in a sieve. Cut the aburaage into half (in either rectangular or triangular

Step 2

Remove seed from umeboshi (Japanese pickled plum) and chop into fine pieces with a knife. Mix with chirimenjako (dried and seasoned baby sardines and anchovies) and 5 tablespoons of sweet vinegar. Keep the remaining 1 tablespoon of sweet vinegar separate.

Chop boiled bamboo shoots into fine pieces.

Cut off the stem of perilla leaves and soak in water. Then lightly squeeze to remove excess moisture. Chop into fine pieces.

Place white sesame seeds in a frying pan. Roast over medium heat shaking the pan occasionally until fragrant.


Second:
Put the ingredients for the in the pot along with the drained abura-age and heat over low medium heat with a drop-lid. Simmer until the sauce is almost gone, then turn off the heat and let it cool.

Step 1

Put chopped bamboo shoots in a pot with . Simmer until broth is almost gone. Let it cool.

Step 2

When rice is cooked, remove the kelp. Put 1 tablespoon sweet vinegar in a handai (a large shallow wooden bowl) and spread evenly inside. Transfer cooked rice to the handai. Evenly sprinkle umeboshi (pickled plum) flavored sweet vinegar over the rice and mix in a slicing motion. Let it cool to body temperature. Then add simmered bamboo shoots, chopped perilla leaves, roasted white sesame seeds and mix.

Step 3

Divide sushi rice prepared in step (3) into 20 blocks. Lightly grip rice in hand. Lightly squeeze out excess sauce from aburaage pouch and stuff with sushi rice. Smoothen the shape. Arrange on serving plate and garnish with sweet-vinegared ginger.

Step 4

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