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Today's special |
||Feel free to experiment a bit with
the ingredients -- substitute another green vegetable (cucumber
works well) for the spinach, omit the pork sung/pink fish powder
to make it vegetarian ...
2 stalks spinach
4 large dried shiitake mushrooms
[soaked in warm water]
4 ribbons kampyo*
pork sung [rou sung] or Japanese pink fish powder
6 pieces nori
1 portion cooked sushi rice
stock (preferably dashi, or
1. Eggs: Lightly beat
the eggs, along with 1 T. sugar, 1 tsp water/stock and a pinch of salt.
Heat oil in a skillet. Pour in the egg mixture to form an omelet. When
both sides of the omelet are set, slide the omelet from the pan. Cut
into long, 1/2" wide slices.
Spinach: Boil until wilted.
Mushroom & Kampyo: Boil both in 2 cups stock (dashi or
veggie), along with 1 tbsp soy sauce, 1 tsp wine,1 tsp sugar and ¼ tsp.
salt. Slice the mushrooms into strips. Cut the kampyo into strips that
are the same length as the nori sheets
2. Lay a bamboo rolling mat on a
flat work surface. Place 1 sheet of nori on the mat. Smooth a thin layer
of rice to cover approx. 2/3 of the sheet [leaving a space at the end
farthest away from you]. Wet fingers in vinegared water to smooth on the
rice evenly. ( need help
with the rolling technique? )
3. Sprinkle a strip of pork sung
on top of the rice, spanning the width of the nori. Place a strip of
egg, a strip of spinach, strips of mushroom to extend the width of the
nori, and a strip of kampyo on top of the rice, near the end closest to
4. Roll sushi, taking care not to
let the ingredients slide around or the nori to skew.
5. Repeat with remaining
ingredients. When you've finished making the rolls, cut each roll into
3/4" thick slices. Serve.
. laze . home.