Recipes Ehou-maki (Futomaki Sushi) for Setsubun


Recipes Ehou-maki (Futomaki Sushi) for Setsubun

Recipes Ehou-maki (Futomaki Sushi) for Setsubun

  1. [Others]
  2. one Cucumber
  3. 30 to 40 grams Lotion cheese
  4. six Crab stays
  5. 1 to 2 results in Lettuce leaves
  6. 1 tbsp Black sesame seeds
  7. 2 whole sheets Nori ocean weed
  8. [Dashi-maki omelette]
  9. 2 Eggs
  10. 1 tbsp Sugar
  11. forty ml Western dashi stock
  12. 1/2 tsp Soy sauce (usukuchi me llaman sauce if you possess it)
  13. [Sushi vinegar]
  14. two and 0.5 tablespoons Sugar
  15. 2 tbsp Vinegar
  16. one tsp or even less Salt (4 g)
  17. [Dried bonito flakes with soy sauce]
  18. 2 little packets associated with bonito flakes (3 grms each)
  19. two tsp Me llaman sauce
  20. [Sushi rice]
  21. 270 ml Raw white rice
  22. 1 Drinking water (as needed)
  23. 1 page (1 x 3 centimeter square) Kombu seaweed

Recipes Ehou-maki (Futomaki Sushi) for Setsubun

  1. Wash the rice at least 25 minutes before cooking and drain throughout a sieve. Include a little less normal water than usual to the rice stove and add the konbu seaweed. Hit start to cook the rice. Take out the konbu after the rice is definitely cooked and leave to stand for 15 minutes.

  2. Put jointly the sushi vinegar ingredients in the heating proof dish and microwave for thirty seconds at 500 W to heat up. Stir the mixture with some sort of spoon to dissolve the sugar and even leave to cool.

  3. Shift the cooked rice to a significant bowl or wooden sushi tub. Serve in the sushi vinegar, incorporate using the rice and sprinkle on dark-colored sesame seeds. Stir the rice swiftly in a cutting motion and fascinating down by using a fan with the same time.

  4. Make the fillings! While draining the hemp in a sieve and cooking typically the rice you will need to ready the fillings.

  5. [Dashi-maki omelette] Put together the ingredients well and heat plant oil in a tamagoyaki pan. Break down the egg mixture into several parts and pour portion by portion in the frying pan to make an omelet. After frying, leave to cool. Piece into long strips about 1 centimeter wide.

  6. [Dried desenvuelto flakes with soy sauce] Put together the constituents.

  7. Slice the cucumber into thick strips and sprinkle using salt (not listed) to remove normal water. Squeeze out excess water. Cut typically the cream cheese into 8 mm extensive sticks. Take out the crab twigs from packaging. Wash the lettuce and even drain well. Tear into bite measurements.

  8. Let’s roll the boston sushi! If using a bamboo sushi sparring floor, place it in front of an individual with the outer side (green and even flat) up. You don’t want on the subject of the opposite side. Place the nori sheet with the shiny side along lengthwise onto the sushi mat.

  9. Spread 1 / 2 of the sushi rice from Phase 3 (about 250 g) for the heart of the nori sheet. Leave some sort of 2-3 cm border as a mutual close to the nori sheet away by you and about 1 cm line at the edge ahead. Moisten the hands with the blend of apple cider vinegar and water (refer to the notes) and disseminate the rice to the even thickness.

  10. Place typically the lettuce slightly below the centre involving the rice and lay the cucumber, cream cheese, dried bonito flakes using soy sauce, omelet and crab twigs on top.

  11. Press typically the filling gently and lift up typically the edge with the mat in front involving you and roll up at when to stay both sides of the hemp together. Adjust the design of the boston sushi roll by pressing gently and uniformly over the mat.

  12. Pull the edge with the mat away from you and rotate the sushi so both ends involving the nori overlap together. Push rear in any fillings that drop out involving either end.

  13. Every moment you slice a sushi roll, dampen the blade of your knife using tea towel moistened with some vinegar-water or regular water.