Ingredients
-
4
-
4
-
2
-
1
-
8
-
2/3
-
2
-
1
-
3
-
-
-
-
-
-
Directions
Futo-Maki (Fat Roll), 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
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Steps
|
1
Done
|
Wash and Soak Kampyo and Shitake Mushrooms in Water and Let Sit For an Hour. |
|
2
Done
|
Slice Kampyo and Mushrooms Into Pieces About 8 Inches Long. |
|
3
Done
|
Place Dashi Stock, Sugar, Mirin and Soy Sauce, Kampyo and Mushrooms in a Pan and Simmer For Around an Hour. |
|
4
Done
|
Let Cool. |
|
5
Done
|
Beat Eggs and Add Sugar to the Eggs. |
|
6
Done
|
Make a Firm Omelette and Cut It Into Long Strips. |
|
7
Done
|
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
Done
|
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
Done
|
Remove Sushi from Mat and Cut Into 4-6 Bite Sized Pieces. |
|
10
Done
|
Repeat With the Rest of the Nori. |
