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Japanese Futo-maki (fat sushi roll) Recipe

Japanese Futo-maki (fat sushi roll) Recipe

Postby HighHeelKitchen » Wed Sep 07, 2011 3:00 pm

Futo-maki (fat sushi roll):
4 cups sushi rice (rice and sweet vinegar mixture)
4 sheets of nori (dried seaweed)
2 eggs
1 cucumber
1 ounce kampyo (dried gourd)
8 dried shiitake mushrooms
2/3 cup dashi soup stock
2 Tablespoons sugar
1 Tablespoon mirin
3 Tablespoons soy sauce

Wash and soak kampyo and dried shiitake in water for an hour before cooking.

Slice the shiitake and cut the kampyo into long pieces (about 8 inches). Put dashi, sugar, mirin, and soy sauce in a pan.Put shiitake slices and kampyo in the pan and simmer for about one hour. Cool the seasoned shiitake slice and kampyo.

Beat the eggs and add a pinch of sugar. Make a firm omelet and cut it into long sticks.

Cut cucumber into long sticks.

Put a sheet of nori on a bamboo mat. Spread the sushi rice on top of the nori sheet.
Place the ingredients lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces.

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