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Bob & Angie＞ Recipe
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sushimeshi
sake
shiitake
Asakusa nori
mitsuba |
Recipes
Fukusazushi
Ingriedents: (for 8 pieces)
800 grams sushimeshi, 4 shrimps, sake, salt, 4 shiitake
(1/2 cup of water used for soaking, 4 teaspoons sugar, 1 tablespoon
soy sauce), 1 sheet Asakusa nori, 1/2 cucumber, 6 eggs (2
teaspoons sugar,1/3 salt,1 tablespoon starch), 8 mitsuba
(trefoil). |
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How to make:
- Remove black vein from shrimp, put a pinch of salt and sprinkle
sake over, steam it. Remove shell, cut into small pieces.
- Soak shiitake in water for preparing, drain excess water
and cut off stems.
- Place shiitake in a pot with water used for soaking them,
sugar and soy sauce, bring to a boil, reduce flame, simmer slowly
until almost dry. Cut shiitake into hosogiri.
- Cut cucumber into 5mm cubic sizes.
- Dry Asakusa nori over the flame, wrap with dried cloth,
smash into small pieces.
- Mix all the ingriedents into sushimeshi, divide into
8.
- Fry eggs, added with sugar, salt and starch. Form it thinly
for 8 sheets.
- Remove root from mitsuba, boil briefly.
- Spread sheet of fried egg, place sushimeshi in the center,
hold each corner of sheet to the center for wrapping around. Bind
with mitsuba using it as a string to tie.
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[ Japanese ] |
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