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Good Idea to Homemade Appetizing 'Eho Maki Rolls' with Seven Lucky Fillings

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'Eho Maki Rolls' with Seven Lucky Fillings

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To cook an unforgettable 'Eho Maki Rolls' with Seven Lucky Fillings, here are the ingridients required:

  1. Provide 2 of sheets Nori seaweed.
  2. Get 1/2 of Kamaboko.
  3. Take of For the Shiitake mushrooms and kampyo (dried gourd).
  4. Prepare 3 of Dried shiitake mushrooms.
  5. Get 2 of Kampyo.
  6. Provide 100 ml of Liquid for rehydrating.
  7. Use 2 tbsp of Sake.
  8. Take 2 tbsp of Sugar.
  9. Use 1 tbsp of Soy sauce.
  10. Take of For the simmered koya tofu.
  11. You need 1 of Koya tofu.
  12. Provide 100 ml of Dashi stock.
  13. Use 1 tbsp of Sake.
  14. Provide 1 tbsp of Sugar.
  15. Take 1 tsp of Usukuchi soy sauce.
  16. Provide 1 pinch of Salt.
  17. Take of For the tamagoyaki.
  18. Use 2 of Eggs.
  19. You need 1 tbsp of Sake.
  20. Take 1 tbsp of Sugar.
  21. Provide 1 tsp of Usukuchi soy sauce.
  22. Take 1/2 bunch of Mitsuba.
  23. You need 1 dash of Sakura denbu.
  24. You need of For the sushi rice.
  25. Prepare 700 grams of White rice.
  26. Provide 10 of cm square cube Kombu.
  27. Provide 1 tbsp of Sake.
  28. Use of For the sushi vinegar.
  29. Get 50 ml of Vinegar.
  30. Prepare 3 tbsp of Sugar.
  31. Get 1 tsp of Salt.

After readying the components, now you are ready to prepare your appetizing 'Eho Maki Rolls' with Seven Lucky Fillings by following the guidances on this section:

  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..

Ehou-maki is the staple of Setsubun joy and is a tradition that is said to have long been handed down mainly in the Kansai area. Basically, fortune rolls are just big fat sushi rolls eaten at this special time of year. For those who are new to sushi rolls, they are a combination of special ingredients, put in rice, wrapped in seaweed. Fortune rolls are usually fatter than standard rolled sushi. The sushi rolls usually contain seven ingredients, as seven is a lucky number.

Recipe : 'Eho Maki Rolls' with Seven Lucky Fillings

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step by step to make 'Eho Maki Rolls' with Seven Lucky Fillings

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