02-23-2005, 05:57 AM
INGREDIENTS: [ul] [li]4 cups sushi rice [li]4 sheets of nori (dried seaweed) [li]2 eggs [li]1 ounce kampyo [li]8 dried shiitake mushrooms [li]2/3 cup dashi soup stock [li]2 tbsp sugar [li]1 tbsp mirin [li]3 tbsp soy sauce[/li][/ul]
PREPARATION:
Wash and soak [#236eb5]kampyo[/#236eb5] and dried shiitake in water for an hour before cooking. Slice the shiitake and cut the kampyo into long pieces (about 8 inches). Put [#236eb5]dashi soup stock[/#236eb5], 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 [#236eb5]sushi rice[/#236eb5] 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
PREPARATION:
Wash and soak [#236eb5]kampyo[/#236eb5] and dried shiitake in water for an hour before cooking. Slice the shiitake and cut the kampyo into long pieces (about 8 inches). Put [#236eb5]dashi soup stock[/#236eb5], 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 [#236eb5]sushi rice[/#236eb5] 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