Futomaki Sushi Roll
February 13th, 2008 by admin
Futomaki Sushi Roll Recipe
INGREDIENTS:
- 4 cups sushi rice
- 4 sheets of nori (dried seaweed)
- 2 eggs
- 1 ounce kampyo
- 8 dried shiitake mushrooms
- 2/3 cup dashi soup stock
- 2 tbsp sugar
- 1 tbsp mirin
- 3 tbsp soy sauce
PREPARATION:
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 soup stock, 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 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.Makes 4 rolls
