Yamaguchi Yaki Nori Seaweed 20g
Dried Sea-Vegetable (Sushi
- Yoh Yaki
- Nori) 23g
COOKING SUSHI-Rice For 8 ROLLS 1st: Prepare Rice 4 Cups of Rice (about Wt: 850g) 4 Cups of Water (1) Put the rice into a pot. Rinse repeatedly with cold water until get clear. Then drain water. (2) Add 4 cups of fresh water, and let stand for half an hour. (3) Put the lid on the pot. Keep boiling for 1 minute with strong fire. Then turn heat simmer for 20 minutes. (4) Put the heat off, and let stand 10 minutes more. (Important: do not uncover for the while) 2nd: Prepare SUSHI- SU 1/2 cup of su (rice Vinegar) 4t. Sugar, 1.5t. Salt. Mix them together well. 3rd: Mix Rice & SUSHI- SU (1) Transfer the freshly cooked rice to a large cool bowl. (2) Sprinkle SUSHI- SU over the rice and stir gently. Now The Shiny SUSHI-Rice Is Ready! Ingredients 1. Kampyo (dried gourd shavings). 1pkg (0.7 oz) kampyo, 1/2 cup soup stock (dissolve dashi no moto in water), 3t. Soy sauce, 2t sugar, 1t mirin (cooking sake), soak kampyo in salt water for 15 minutes. Squeeze kampyo and boil get soften. Then drain and add soup stock, soy sauce, sugar, mirin. Boil until seasoned. 2. Eggs. 3 eggs, 1t. Cornstarch, 1t. Water, 1/2t. Salt, 1t mirin. Mix cornstarch, and water well. Break eggs and add cornstarch- water and stir. Fry with medium heat. Cool and cut into strips. 3. Shiitake (dried mushroom). 4 pcs. Large shiitake, 3t soy sauce, 2t sugar, 1t. Mirin, 1 cup soup stock. Soak shiitake in water for 10 minutes. Boil all seasoning on a pan, add shiitake and cook until sauce is gone. Cool and slice into strips. 4. Anago kabayaki (BROILED CONGER) or unagi kabayaki (BROILED EEL) HOW TO MAKE "ROLL MAKI- SUSHI". (1) Place a sheet of sushi- nori on the middle of bamboo mat. Spread about 1- 1/2 cups of sushi- rice over 2/3 of the sushi- nori, with the uncovered part facing away from you. Make a slight depression line across the lower 1/3 part of the sushi- nori. Put ingredients to fill the depression. (2) Roll up the bamboo mat slowly, tucking the closer end of the sushi- nori to start a roll. Slightly lighten pressure to straighten, then continue wrapping to make a roll. Apply medium pressure evenly across the roll. (3) Remove mat, and straighten both ends of maki- sushi. Cut each roll into 6 to 8 pieces.