How to Prepare Perfect CountryStyled Rolled Sushi with Kampyo Dried Gourd and Shiitake

Without fail recipe ultimate Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake easy, yummy, practical.

Good Evening every body, at this time you get present recipe Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake with 15 ingredients and 8 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 15 ingredients and 8 stages of easy cooking Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake.

Ingredients for Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake

1. Prepare 225 grams : White rice.

2. Prepare 5 : cm Kombu.

3. Needed : For the sushi vinegar:.

4. Needed 30 ml : ◎ Vinegar.

5. Needed 2 tbsp : ◎ Sugar.

6. Prepare 1 pinch : ◎ Salt.

7. Prepare 3 : sheets Sushi nori.

8. Needed 1/2 : Carrot.

9. Needed 200 : ml, diluted Mentsuyu.

10. Prepare 1 : Cucumber.

11. Prepare 4 : Eggs.

12. Prepare 1 tbsp : ▽ Shiro-dashi.

13. Prepare 1 tsp : ▽ Sugar.

14. Needed 85 grams : Dried gourd shavings simmered in soy sauce and sugar (Refer to.

15. Needed 3 : Shiitake mushrooms simmered in soy sauce and sugar (Refer to.

If all ingredients Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake

1. Cook 1.5 cups (or 225 g) of rice with kombu seaweed, then mix with the sushi vinegar. Using a paper fan, cool the rice, and divide it into three parts..

2. Cut the carrot into 1 cm sticks, and cook in Japanese noodle dipping sauce until tender..

3. Quarter cucumbers lengthwise and sprinkle with a small amount of salt (not included in ingredients), and wipe off excess water..

4. Mix the eggs with the ▽ ingredients and make an atsuyaki tamago (crepe-like egg roll: See photo). Slice into the number of rolls desired. Cut seasoned shiitake into even thicknesses..

5. Place a sheet of sushi nori rough side up along the edge of a sushi rolling mat, and spread sushi rice evenly over the seaweed. Leave 1.5 cm of the side furthest from you free of rice..

6. Top with your favorite fillings, roll sushi mat over them, then tightly wrap the mat over, and roll the rest up in one go..

7. Allow the roll to sit with the wrapped end at the bottom to set before cutting. Slice each piece in one stroke. For a clean cut, wipe the knife with a damp towel after each slice..

8. For the shrimp used for sushi, refer to.

https://cookpad.com/us/recipes/143318-savory-cooked-shrimp.

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