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Before you jump to 'Eho Maki Rolls' with Seven Lucky Fillings recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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The first change you can make is to pay more attention to what you purchase when you do your food shopping because it is likely that you tend to pick up many of the things without thinking. For example, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before getting it? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.
Obviously, it’s not at all hard to start incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to 'eho maki rolls' with seven lucky fillings recipe. You can cook 'eho maki rolls' with seven lucky fillings using 31 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to cook 'Eho Maki Rolls' with Seven Lucky Fillings:
- You need 2 sheets Nori seaweed
- Prepare 1/2 Kamaboko
- Use For the Shiitake mushrooms and kampyo (dried gourd)
- Take 3 Dried shiitake mushrooms
- Provide 2 Kampyo
- Prepare 100 ml Liquid for rehydrating
- Take 2 tbsp Sake
- Take 2 tbsp Sugar
- Provide 1 tbsp Soy sauce
- Get For the simmered koya tofu
- Get 1 Koya tofu
- Use 100 ml Dashi stock
- Take 1 tbsp Sake
- Use 1 tbsp Sugar
- Prepare 1 tsp Usukuchi soy sauce
- Get 1 pinch Salt
- Take For the tamagoyaki
- You need 2 Eggs
- Provide 1 tbsp Sake
- Prepare 1 tbsp Sugar
- Take 1 tsp Usukuchi soy sauce
- You need 1/2 bunch Mitsuba
- Provide 1 dash Sakura denbu
- Prepare For the sushi rice
- You need 700 grams White rice
- Prepare 10 cm square cube Kombu
- Prepare 1 tbsp Sake
- You need For the sushi vinegar
- Provide 50 ml Vinegar
- Take 3 tbsp Sugar
- You need 1 tsp Salt
Steps to make 'Eho Maki Rolls' with Seven Lucky Fillings:
- Rehydrate the shitake mushrooms and kanpyo. Place the ingredients for the sushi vinegar in a small pan, and boil for a minute. Wash the rice the let sit 30 minutes in a strainer.
- [Sushi Rice] Put the rice, sake, and konbu seaweed in a rice cooker, add the amount of water for sushi rice. When the rice is cooked, remove the konbu and let the rice sit for 10 minutes.
- Transfer the rice in a big bowl, add the vinegar dressing, and mix thoroughly. While mixing, use a fan to cool down the rice.
- [Shimmered Shiitake Mushrooms and Kampyo] Slice the shiitake thinly, add it to a small pot along with the kanpyo, water used for rehydrating the shiitake, sake, sugar, and soy sauce. Boil.
- [Simmered Koya Tofu] Rehydrate in water, then squeeze firmly with both hands to remove the water. Slice in half lengthwise, and cut the length into fourths, cutting into strips.
- Place the koya tofu in a pot along with all the other ingredients listed for 'Simmered Koya Tofu' and partially cover. Simmer for 10 minutes.
- [Tamagoyaki] Break the egg and whisk together with ingredients listed for making tamagoyaki.
- Lightly coat a warm pan with vegetable oil, spread out 1/4 of the egg mixture, when the edges are cooked, roll up. Repeat until egg mixture is gone.
- [Mitsuba] In a pot of boiling water, add a bit of salt to boil the mitsuba (10 seconds max). Drain and let cool. Squeeze out the liquid.
- Cut the shiitake mushrooms, kamaboko, tamagoyaki into narrow strips. Squeeze out the water from the koya tofu.
- Place on a sushi mat with 1/2 cup of the sushi rice. Spread out the rice, leaving a 3 cm gap at the top.
- On the spread out rice, center the fillers.
- Gently press and roll up, rolling up the fillers. Adjust the shape pressing from the top.
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