How to Cook Appetizing Eho Maki Rolls with Seven Lucky Fillings

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'Eho Maki Rolls' with Seven Lucky Fillings
'Eho Maki Rolls' with Seven Lucky Fillings

Good Evening every body, at this time you get present recipe 'Eho Maki Rolls' with Seven Lucky Fillings with 31 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 31 ingredients and 13 stages of easy cooking 'Eho Maki Rolls' with Seven Lucky Fillings.

Ingredients all 'Eho Maki Rolls' with Seven Lucky Fillings

  1. Prepare 2 : sheets Nori seaweed.

  2. Prepare 1/2 : Kamaboko.

  3. Prepare : For the Shiitake mushrooms and kampyo (dried gourd).

  4. Needed 3 : Dried shiitake mushrooms.

  5. Needed 2 : Kampyo.

  6. Prepare 100 ml : Liquid for rehydrating.

  7. Needed 2 tbsp : Sake.

  8. Needed 2 tbsp : Sugar.

  9. Prepare 1 tbsp : Soy sauce.

  10. Needed : For the simmered koya tofu.

  11. Needed 1 : Koya tofu.

  12. Prepare 100 ml : Dashi stock.

  13. Needed 1 tbsp : Sake.

  14. Prepare 1 tbsp : Sugar.

  15. Needed 1 tsp : Usukuchi soy sauce.

  16. Prepare 1 pinch : Salt.

  17. Needed : For the tamagoyaki.

  18. Needed 2 : Eggs.

  19. Needed 1 tbsp : Sake.

  20. Needed 1 tbsp : Sugar.

  21. Prepare 1 tsp : Usukuchi soy sauce.

  22. Prepare 1/2 bunch : Mitsuba.

  23. Prepare 1 dash : Sakura denbu.

  24. Needed : For the sushi rice.

  25. Needed 700 grams : White rice.

  26. Needed 10 : cm square cube Kombu.

  27. Prepare 1 tbsp : Sake.

  28. Needed : For the sushi vinegar.

  29. Needed 50 ml : Vinegar.

  30. Prepare 3 tbsp : Sugar.

  31. Prepare 1 tsp : Salt.

If all ingredients 'Eho Maki Rolls' with Seven Lucky Fillings it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 'Eho Maki Rolls' with Seven Lucky Fillings

  1. 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..

  2. [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..

  3. Transfer the rice in a big bowl, add the vinegar dressing, and mix thoroughly. While mixing, use a fan to cool down the rice..

  4. [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..

  5. [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..

  6. 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..

  7. [Tamagoyaki] Break the egg and whisk together with ingredients listed for making tamagoyaki..

  8. 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..

  9. [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..

  10. Cut the shiitake mushrooms, kamaboko, tamagoyaki into narrow strips. Squeeze out the water from the koya tofu..

  11. 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..

  12. On the spread out rice, center the fillers..

  13. Gently press and roll up, rolling up the fillers. Adjust the shape pressing from the top..

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