Kumamoto Nankan-age Ginger Rice Sushi Rolls

Name: Kumamoto Nankan-age Ginger Rice Sushi Rolls
Yield: 4 servings
Cuisine: American
Ingredients: 4 Nankan-age; 100 ml ◎Japanese dashi stock; 1 tbsp ◎ Soy sauce; 1 tbsp ◎ Usukuchi soy sauce; 1 tbsp ◎Mirin; 1 tbsp ◎Sugar; 540 ml Raw rice; 90 ml ● Sushi Vinegar (store bought); 2 tbsp ●Toasted sesame seeds; 60 grams ● Sweet pickled ginger (handmade); 8 ・Asparagus; 4 ・Imitation crab sticks; 1 small can ・Canned tuna; 1 tsp Sugar; 1 tsp Soy sauce

cookpad.japan @cookpad_jp

Nankan-age is a type of flat fried tofu or aburaage, that is a traditional food speciality from the town of Nankan in Kumamoto prefecture. Each piece of Nankan-age is big, about 30cm long. They keep well, and have a different texture from regular aburaage. I combined sushi rice flavored with homemade new harvest ginger pickled in sweet vinegar and fragrant roasted sesame seeds with sweet-salty simmered Nankan-age for a "aburaage sushi roll with a twist."

By simmering the Nankan-age, it absorbs lots of dashi stock and the flavoring ingredients and improves in flavor and texture. I wrapped ginger and sesame-accented sushi rice with richly flavored Nankan-age. The fillings of asparagus, crab stick and tuna are minimally flavored, to feature the inherent umami of the ingredients themselves. Recipe by Marire-nu

cookpad.japan @cookpad_jp

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Ingredients

4 servings

4Nankan-age
100 ml◎Japanese dashi stock
1 tbsp◎ Soy sauce
1 tbsp◎ Usukuchi soy sauce
1 tbsp◎Mirin
1 tbsp◎Sugar
540 mlRaw rice
90 ml● Sushi Vinegar (store bought)
2 tbsp●Toasted sesame seeds
60 grams● Sweet pickled ginger (handmade)
8・Asparagus
4・Imitation crab sticks
1 smallcan ・Canned tuna
1 tspSugar
1 tspSoy sauce

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Steps

1

Pour hot water over the Nankan-age to remove excess oil on the surface.
2

Add ◎ ingredients - dashi, dark soy sauce, light soy sauce, mirin, and sugar to the de-oiled Nankan-age in a pan. Cover with a small lid that fits right on top of the contents (a drop lid or otoshibuta) and simmer gently until the nankan-age absorbs the flavors.
3

Cook the rice. Mix the ● ingredients (sushi vinegar, ground sesame, and minced sweet-pickled ginger) into the freshly cooked rice using a cut-and-fold motion.
4

Boil the asparagus and set aside. Drain the oil from the canned tuna, and mix in 1 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry the tuna in a dry pan until crumbly.
5

Spread plastic wrap on a sushi mat, lay the the simmered Nankan-age on top, and spread it with the mixed sushi rice from step 3.
6

Place the boiled asparagus, crab sticks and cooked tuna in the middle and roll up the Nankan-age and rice as you would a sushi roll.
7

Neaten the roll by pressing it over the plastic wrap that you spread out under the roll.