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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 10 |
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This is a recipe for futo-maki (thick roll) It is my mother's favorite type of maki sushi and I make it a lot for her. Kampyo is dried gourd and can be found in most Asian markets or in the foreign foods section of the supermarket. Ingredients:
4 cups cooked rice (sushi rice) |
4 sheets nori (dried seaweed) |
2 eggs |
1 ounce dried gourd |
8 dried shiitake mushrooms |
2/3 cup dashi stock |
2 tablespoons sugar |
1 tablespoon mirin |
3 tablespoons soy sauce |
cucumber, cut into sticks (optional) |
Directions:
1. Wash and soak kampyo and shitake mushrooms in water and let sit for an hour.
2. Slice kampyo and mushrooms into pieces about 8 inches long.
3. Place dashi stock, sugar, mirin and soy sauce, kampyo and mushrooms in a pan and simmer for around an hour.
4. Let cool.
5. Beat eggs and add sugar to the eggs.
6. Make a firm omelette and cut it into long strips.
7. Put a sheet of nori on top of a bamboo sushi mat and spread a cup of sushi rice on top of the nori.
8. Place 1/4 of ingredients lengthwise on the rice and roll in a jelly roll fashion, pressing forward slowly and firmly to form a cylinder.
9. Remove sushi from mat and cut into 4-6 bite sized pieces.
10. Repeat with the rest of the nori.
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