Learn how to make Futomaki, a traditional thick sushi roll typically filled with vegetables. You can easily prepare it ahead of time. It makes a great sushi roll to bring to festivals, potlucks or picnic.
Futomaki (Maki Sushi)
4 sheets nori (seaweed)
pickled red ginger (beni shoga or kizami beni shoga) (optional)
3 rice cooker cups uncooked Japanese short-grain rice
1 piece kombu (dried kelp) (2" x 2" or 5 cm x 5 cm; optional but it gives a nice aroma!)
⅓ cup rice vinegar (80 ml)
3 Tbsp sugar
1½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
Seasoned Shiitake & Kanpyo (gourd strips):
8 dried shiitake mushrooms
1 cup water (240 ml)
0.4 oz dried kanpyo (gourd strips) (10 g)
1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
1 Tbsp sugar
1 Tbsp mirin
1 Tbsp soy sauce
Tamagoyaki (Dashimaki Tamago)
a bunch Mitsuba (Japanese parsley) (or spinach)
1 unagi (eel) (broiled)
1 Persian/Japanese cucumbers
1.4 oz Sakura Denbu (seasoned cod fish flakes) (40 g, 1 package)
Vinegar Water for Dipping Hands (Tezu):
¼ cup water
2 tsp rice vinegar
Shiitake and Kanpyo
In a bowl (or a measuring cup), put 8 dried shiitake mushrooms and pour 1 cup water to cover the mushrooms. Place a smaller bowl on top so that mushrooms will stay submerged. Soak for 15 minutes.
In a small saucepan, bring water to a boil. Quickly rinse the kanpyo in running water and drain. Rub kanpyo with 1 tsp. salt. Rinse and drain well.
When the water is boiling cook kanpyo for 3 minutes. Transfer to iced water to stop the cooking process and squeeze water out.
When the shiitake mushrooms are soft and tender, cut off and discard the stem. Strain the shiitake liquid through a fine sieve to get rid of small unwanted bits.
If the reserved shiitake liquid is not 1 cup, add water till you have 1 cup.
In a medium saucepan, put the kanpyo and sliced mushrooms. Add 1 cup of reserved shiitake liquid into the saucepan.
Add 1 Tbsp. sugar, 1 Tbsp. mirin, and 1 Tbsp. soy sauce to the saucepan.
Bring it to boil and once boiling, lower the heat to medium and cook until most of liquid is gone, about 20-30 minutes.
Cut the shiitake mushrooms to very thin slices and squeeze the water out.
Squeeze the water out from kanpyo and cut into 8 inches (20 cm) length, which is about the same size as nori sheet.
When shiitake and kanpyo have cooled, keep in the fridge till the next day.
Tamagoyaki (Dashimaki Tamago)
Make 1 tamagoyaki or dashimaki tamago ahead of time and keep in the refrigerator to save time. Recipe here.
Cut tamagoyaki into long strips store in the fridge till ready to use.
First, make sushi rice (recipe here). Sushi rice is steamed rice that is seasoned with rice vinegar, sugar, and salt. For 4 sushi rolls, you will need 3 rice cooker cups (1 cup = 180 ml) uncooked rice. Sushi rice should be similar to body temperature when you roll sushi.
Unagi is typically already cooked/broiled when you purchase it. All you need to do is reheat in the oven. Set your oven to broil (high – 550F/290C) and preheat for 3 minutes. Line the baking sheet with aluminum foil. Spray oil on the aluminum foil and place the unagi on top. Put the baking sheet in the middle rack of your oven and broil for 5-7 minutes (no need to flip). Cut into 4 long strips.
Mitsuba or Spinach
Tie the stems with cooking twine to keep them from being untied while cooking. Bring a pot of water to boil. Add 1 tsp. salt and blanch mitsuba or spinach just enough to tender. Do not overcook.
Soak the blanched mitsuba in iced water and squeeze the water out. Set aside.
Cut off the end and cut into quarter length-wise and remove the seeds. Set aside.
Sakura Denbu (seasoned cod fish flakes)
Open the package and put it in a small bowl. Set aside.
Gather all the ingredients. Prepare Tezu (vinegar water for dipping hands) by combining ¼ cup water and 2 tsp. rice vinegar.
Place a bamboo sushi mat on the working surface or cutting board. Then place a sheet of nori on the bamboo mat, shiny side down. Divide sushi rice into quarters. Dip your fingers in Tezu, and put ¼ of sushi rice on nori and spread evenly with your fingers. Make sure to wet your fingers with Tezu when you do this. Spread the rice evenly; otherwise, your sushi roll won’t look even when rolled.
Leaving about a ½ inch (1.5 cm) strip along the top of nori farthest away from you. You don’t put the rice till the end because after you roll, the white rice could come out from the seam and it won’t look pretty.
Place the cucumber toward the bottom of nori. Front ingredients will need to go over the other ingredients. Therefore I recommend putting easy-to-hold ingredients toward the front, and put Sakura Denbu and Shiitake toward the top so the pieces won’t fall down when you roll.
From the bottom end (of sushi rice), start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the end of sushi rice on top. Use your fingers to hold the ingredients when you roll.
Hold the top of the bamboo mat with one hand and hold the rolled bamboo mat with the other hand and pull against each other to tighten the roll. Lift the bamboo mat and continue to roll. Place the bamboo mat over the roll and tightly squeeze. Continue to make the rest of the rolls.
Using a very sharp knife, cut the Futomaki in half first. Every slice or every other slice, wipe the knife with a wet kitchen cloth so that you can cut nicely.
Then cut each half into 3 pieces.
#японскаякухня #JapaneseRecipes #праздничнаякухня #NamikoChen