'Eho Maki Rolls' with Seven Lucky Fillings
I wanted to make these after hearing about them from a Kansai-born friend.
You can rehydrate the shiitake and kanpyo in the refrigerator the night before. This makes a rich dashi broth. Recipe by chrysanthemum
'Eho Maki Rolls' with Seven Lucky Fillings
I wanted to make these after hearing about them from a Kansai-born friend.
You can rehydrate the shiitake and kanpyo in the refrigerator the night before. This makes a rich dashi broth. Recipe by chrysanthemum
Cooking Instructions
- 1
Rehydrate the shitake mushrooms and kanpyo. Place the ingredients for the sushi vinegar in a small pan, and boil for a minute. Wash the rice the let sit 30 minutes in a strainer.
- 2
[Sushi Rice] Put the rice, sake, and konbu seaweed in a rice cooker, add the amount of water for sushi rice. When the rice is cooked, remove the konbu and let the rice sit for 10 minutes.
- 3
Transfer the rice in a big bowl, add the vinegar dressing, and mix thoroughly. While mixing, use a fan to cool down the rice.
- 4
[Shimmered Shiitake Mushrooms and Kampyo] Slice the shiitake thinly, add it to a small pot along with the kanpyo, water used for rehydrating the shiitake, sake, sugar, and soy sauce. Boil.
- 5
[Simmered Koya Tofu] Rehydrate in water, then squeeze firmly with both hands to remove the water. Slice in half lengthwise, and cut the length into fourths, cutting into strips.
- 6
Place the koya tofu in a pot along with all the other ingredients listed for 'Simmered Koya Tofu' and partially cover. Simmer for 10 minutes.
- 7
[Tamagoyaki] Break the egg and whisk together with ingredients listed for making tamagoyaki.
- 8
Lightly coat a warm pan with vegetable oil, spread out 1/4 of the egg mixture, when the edges are cooked, roll up. Repeat until egg mixture is gone.
- 9
[Mitsuba] In a pot of boiling water, add a bit of salt to boil the mitsuba (10 seconds max). Drain and let cool. Squeeze out the liquid.
- 10
Cut the shiitake mushrooms, kamaboko, tamagoyaki into narrow strips. Squeeze out the water from the koya tofu.
- 11
Place on a sushi mat with 1/2 cup of the sushi rice. Spread out the rice, leaving a 3 cm gap at the top.
- 12
On the spread out rice, center the fillers.
- 13
Gently press and roll up, rolling up the fillers. Adjust the shape pressing from the top.
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