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Futomakizushi
Ingredients (4 servings):
12 shrimps
1 unagi-no kabayaki (grilled eel)
Some mitsuba or parsley
Salt to taste
3 dried mushrooms
2 tbsp sugar
15 g boiled carrot
3 tamago (omelet)
2 tbsp dashi
1 tsp soy sauce
1 tsp salt
Sushimeshi:
3 cups rice
600 ml water
3-cm pieces kombu
100 ml vinegar
6 tbsp sugar
Preparation:
1. Detach shrimps' backs, straighten shrimps, cook in salt water, cool down and scale.
2. Divide unaginokabayaki into 4 parts and grill again a bit.
3. Boil mitsuba in salt water, wash in running water and dry up.
4. Wash mushrooms, remove roots, cut into small pieces and boil.
5. Prepare sushimeshi.
6. Put nori on makisa (mat for sushi rolls), then rice and all ingredients on top, roll and cut on 3-4 servings.
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