Recipe: Delicious Ehou-maki (Futomaki Sushi) for Setsubun_61ebec55bb8a8.jpeg

Recipe: Delicious Ehou-maki (Futomaki Sushi) for Setsubun

Ehou-maki (Futomaki Sushi) for Setsubun ~ currently is being sought after by many commpany around us, one of them is We. They already are get used to use internet on HP to get information to be used idea. Therefore I give Information around Ehou-maki (Futomaki Sushi) for Setsubun is can you make it insight.

Ehou-maki (Futomaki Sushi) for Setsubun

our can create Ehou-maki (Futomaki Sushi) for Setsubun to take advantage of 23 ingredient 13 step. the following the steps for make it.

The composition for cooking Ehou-maki (Futomaki Sushi) for Setsubun

  1. You need [Others].
  2. You need to prepare 1 Cucumber.
  3. Buddy also needs 30 to 40 grams Cream cheese.
  4. Please buddy prepare 6 Crab sticks.
  5. You need 1 to 2 leaves Lettuce leaves.
  6. capable need to provide 1 tbsp Black sesame seeds.
  7. Buddy also needs 2 whole sheets Nori seaweed.
  8. You need [Dashi-maki omelette].
  9. Buddy also needs 2 Eggs.
  10. You need to prepare 1 tbsp Sugar.
  11. You need to prepare 40 ml Japanese dashi stock.
  12. You need to prepare 1/2 tsp Soy sauce (usukuchi soy sauce if you have it).
  13. Also add [Sushi vinegar].
  14. You need 2 and 1/2 tablespoons Sugar.
  15. Please prepare 2 tbsp Vinegar.
  16. You need to prepare 1 tsp or less Salt (4 g).
  17. Buddy also needs [Dried bonito flakes with soy sauce].
  18. capable need to provide 2 small packets of bonito flakes (3 grams each).
  19. You need 2 tsp Soy sauce.
  20. Please buddy prepare [Sushi rice].
  21. You need 270 ml Uncooked white rice.
  22. Please buddy prepare 1 Water (as needed).
  23. Buddy also needs 1 sheet (1 x 3 cm square) Kombu seaweed.

The Step by step how to cook Ehou-maki (Futomaki Sushi) for Setsubun

  1. Wash the rice at least 30 minutes before cooking and drain in a sieve. Add a little less water than usual to the rice cooker and add the konbu seaweed. Press start to cook the rice. Remove the konbu after the rice is cooked and leave to stand for 15 minutes..

  2. Put together the sushi vinegar ingredients in a heat proof dish and microwave for 20 seconds at 500 W to warm up. Stir the mixture with a spoon to dissolve the sugar and leave to cool..

  3. Transfer the cooked rice to a large bowl or wooden sushi tub. Pour in the sushi vinegar, incorporate with the rice and sprinkle on black sesame seeds. Stir the rice quickly in a cutting motion and cool down by using a fan at the same time..

  4. Prepare the fillings! While draining the rice in a sieve and cooking the rice you will need to prep the fillings..

  5. [Dashi-maki omelette] Combine the ingredients well and heat vegetable oil in a tamagoyaki pan. Divide the egg mixture into several portions and pour portion by portion into the frying pan to make an omelet. After frying, leave to cool. Slice into long strips about 1 cm wide..

  6. [Dried bonito flakes with soy sauce] Combine the ingredients..

  7. Slice the cucumber into thick strips and sprinkle with salt (not listed) to remove water. Squeeze out excess water. Cut the cream cheese into 8 mm wide sticks. Take out the crab sticks from packaging. Wash the lettuce and drain well. Tear into bite sizes..

  8. Let’s roll the sushi! If using a bamboo sushi mat, place it in front of you with the outer side (green and flat) up. You don’t want on the opposite side. Place the nori sheet with the shiny side down lengthwise onto the sushi mat..

  9. Spread half of the sushi rice from Step 3 (about 250 g) on the centre of the nori sheet. Leave a 2-3 cm border as a joint at the edge of the nori sheet away from you and about 1 cm border at the edge in front of you. Moisten your hands with the blend of vinegar and water (refer to the notes) and spread out the rice to an even thickness..

  10. Place the lettuce slightly below the centre of the rice and lay the cucumber, cream cheese, dried bonito flakes with soy sauce, omelet and crab sticks on top..

  11. Press the filling gently and lift up the edge of the mat in front of you and roll up at once to stick both sides of the rice together. Adjust the shape of the sushi roll by pressing gently and evenly over the mat..

  12. Pull the edge of the mat away from you and roll the sushi so both ends of the nori overlap together. Push back in any fillings that fall out of either end..

  13. Every time you slice a sushi roll, moisten the blade of your knife with tea towel moistened with some vinegar-water or regular water..

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