'Eho Maki Rolls' with Seven Lucky Fillings

Name: 'Eho Maki Rolls' with Seven Lucky Fillings
Yield: 3 servings
Cuisine: American
Ingredients: 2 sheets Nori seaweed; 1/2 Kamaboko; 3 Dried shiitake mushrooms; 2 Kampyo; 100 ml Liquid for rehydrating; 2 tbsp Sake; 2 tbsp Sugar; 1 tbsp Soy sauce; 1 Koya tofu; 100 ml Dashi stock; 1 tbsp Sake; 1 tbsp Sugar; 1 tsp Usukuchi soy sauce; 1 pinch Salt; 2 Eggs; 1 tbsp Sake; 1 tbsp Sugar; 1 tsp Usukuchi soy sauce; 1/2 bunch Mitsuba; 1 dash Sakura denbu; 700 grams White rice; 10 cm square cube Kombu; 1 tbsp Sake; 50 ml Vinegar; 3 tbsp Sugar; 1 tsp Salt

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

3 servings

2sheets Nori seaweed
1/2Kamaboko
For the Shiitake mushrooms and kampyo (dried gourd)
3Dried shiitake mushrooms
2Kampyo
100 mlLiquid for rehydrating
2 tbspSake
2 tbspSugar
1 tbspSoy sauce
For the simmered koya tofu
1Koya tofu
100 mlDashi stock
1 tbspSake
1 tbspSugar
1 tspUsukuchi soy sauce
1 pinchSalt
For the tamagoyaki
2Eggs
1 tbspSake
1 tbspSugar
1 tspUsukuchi soy sauce
1/2 bunchMitsuba
1 dashSakura denbu
For the sushi rice
700 gramsWhite rice
10cm square cube Kombu
1 tbspSake
For the sushi vinegar
50 mlVinegar
3 tbspSugar
1 tspSalt

Saved

Steps

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.