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INGREDIENTS:
(Servings 6)
Garnish: Shrimp, Smoked Salmon, Chinese Peas, Nori, Kinshitamago
and Sesame Seed
A
3 Cups White Short-Grain Rice
3 Cups Water
15cm KONBU (Kelp)
B
200g TAKENOKO-MIZUNI (boiled Bamboo Shoot): Cut quarter-rounds
1/2Cup sliced dry Shiitake Mushroom
200g RENKON-MIZUNI (boiled Lotus Root): Cut quarter-rounds
1Pc Large Carrot: Cut fine shreds
1/2 Pac ABURA-AGE (deep-fried Tofu Pouch)
2 Pac DASHI-PAC
3Cups Water
C
3T Soy Sauce
1T Brown Sugar
1T SAKE
A pinch of Salt
D
Rice Vinegar Mix for Sushi Rice & Shrimp for
Garnish
Sushi Rice: 5T Rice Vinegar 3T Brown Sugar 1/2t Salt 1T
Water Shrimp: 1T Rice Vinegar 1/2T Brown Sugar Pinch of
Salt 1T Water
E
Kinshitamago for Garnish
3 Eggs
2T Brown Sugar
2T Water
Pinch of Salt
Canola Oil for frying
1cup=250ml
1T (Tablespoon)=15ml
1t(teaspoon)=5ml
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Directions
| 1. |
Prepare all garnishes;
Shrimp: Boil, and then remove shell and marinate with Rice
Vinegar Mix (D) for 5 minutes.
Smoked salmon: Let's make some flowers as rose.
Chinese peas: Boil 30 seconds with a pinch of salt, and cut
finely.
Nori: Cut very finely
Kinshitamago (E): In a bowl, mix all ingredients and
beat eggs. Fry very thinly, and then cut into thin shreds.
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| 2. |
Ingredients
A:Prepare rice for cooking (wash rice, and add right quantity
of water and KONBU).
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| 3. |
.Ingredients
B: Put ABURA-AGE in a sieve and pour boiling water over
to wash off any excess oil, and then gently dry. In a large
pot, add a little canola oil and stir all other vegetables
(bamboo shoot, lotus root and carrot) over medium-high heat
for a few minutes. Add water and DASHI-PAC.
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| 4. |
After
boil, add Ingredients C, and cook until done or boiled
off a half of the soup.
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| 5. |
Ingredients
D: In a small pan, mix all ingredients for Rice Vinegar
Mix (for sushi rice) and boil.
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| 6. |
Place
freshly cooked rice into a wooden mixing tub (or large bowl).
Mix with the boiled Rice Vinegar Mix (D) for sushi
rice entirely by using a wooden spatula to cut in while cooling
with fan.
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| 7. |
Decorate
into dishes with the rest of shrimps and smoked salmon over
top, scatter sesame seed, Kinshitamago, and Chinese
peas. Before eat, spread Nori evenly over surface
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| Point: |
Keep
sushi rice in a wooden tub (or any glass bowl), covered with
a damp cotton towel. |
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