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  Added: May 09, 2007  •  Visited (687)  •  Print version Print this recipe (12)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Vinegared Rice And Vegetables Rolled In Seaweed
What You Need:
  • 6 cups sushi rice
  • 5 shiitake (dried Japanese mushrooms)
  • ¼ cup sugar
  • 2 tablespoons Japanese all-purpose soy sauce
  • 1ounce kanpyo (dried gourd shavings)
  • 1 cup niban dashi
  • 1 1/8 teaspoons salt
  • 2 eggs
  • MSG
  • 6 sheets packaged nori (dried laver)
  • 12 sprigs watercress or Italian parsley or 12 young spinach leaves
  • 18 very thin slices beni shoga (red pickled ginger)

  • How To Cook:
    1. In a large mixing bowl, soak the mushrooms in 2 cups of cold water for 30 minutes. Then cut off and discard the stems and slice the mushrooms into ½-inch-wide strips.

    2. Place them in a small saucepan with 1 cup of their soaking liquid, 2 tablespoons of the sugar, and the soy sauce. Stir thoroughly and bring to a boil over high heat.

    3. Then remove the mushrooms and continue to boil the liquid until it has reduced to ¼ cup. Replace the mushrooms in the liquid, and cool to room temperature.

    4. Soak the kanpyo in cold water to cover for about 30 minutes, or until very soft. Bring to a boil over high heat, boil 3 minutes and drain.

    5. In another small pan, combine the kanpyo, niban dashi, 2 tablespoons of the sugar and 1 teaspoon salt, and bring to a boil. Reduce the heat to moderate and cook uncovered until almost all the liquid evaporates. Be careful not to let it burn.

    6. In a small mixing bowl, beat 2 eggs with 1/8 teaspoon of salt and sprinkle lightly with MSG. With a pastry brush, lightly coat the bottom and sides of a heavy 10- to 12-inch skillet with vegetable oil.

    7. Heat the pan over moderate heat until a drop of water flicked onto its surface instantly evaporates. Pour in the eggs and tip the pan back and forth to spread them evenly. Cook for a few seconds, or until the omelet is firm but still moist.

    8. Then tilt the pan above the heat. With chopsticks or a fork, roll the omelet into a compact cylinder and flip it onto the edge of a bamboo mat.

    9. Roll the omelet in the mat with one or two turns, and squeeze gently to make the roll firmer. Let it rest in the mat for 5 minutes, then unroll the omelet and cut it lengthwise into 6 narrow strips.

    10. Pass the sheets of nori over a flame, on one side only, to intensify their color and flavor. Place a sheet of nori on a bamboo mat or heavy cloth napkin. Divide the sushi rice into 6 portions and spread one portion over most of the nori sheet, leaving a 2-inch edge of the nori exposed.

    11. Place the kanpyo strips in a row across the middle of the rice, and lay a row of mushrooms, watercress and a strip of egg along both sides. Roll the mixture up in the mat following the procedure described above.

    12. Let the makizushi rest 5 minutes, then unroll it and cut it into 1-to 1½-inch rounds. Assemble, roll and cut the remaining ingredients similarly.

    13. Serve the makizushi, garnished with slices of pickled ginger, as cocktail accompaniments, a first course, or as a main luncheon course.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Mushrooms
    Main Ingredient » Vegetables » Ginger
    Dish » Appetizers


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