|
|
| |
| Mixed Sushi Rice |
| |
| Materials: |
|
4 C. of sushi rice
|
|
| 2 eggs |
|
| 4 leaves of Japanese basil |
| 2 T. of firigake |
| 4 dried Shitake mushrooms |
| 2 T. of fish roe |
| 1/2 box of redish sprout |
|
| 1 pickled yellow redish (Takuban)
|
| 1-2 small packet fine bonito shavings
|
| 1 1/4 LB. of filet mignon |
|
| |
|
| Procedures: |
|
- Beat the eggs lightly. Pan fry into very thin 4 egg "pancake",
then cut into very fine strips. Remove the devein from the
shrimps and cook in the boiling water for about 1 minute.
Remove and put in the ice cold water immediately. Shell
the shrimps, dry them and set aside. Shred pickled redish,
basil leases, and cucumber. Clean redish sprout and trim
the roots. Soften mushroom with warm water. Cook the mushroom
with 2 C. of water, add 2 T. soy sauce, 1T. sugar and 1
T. milin (Japanese sweet wine) for 15 min..
- Place the sushi rice on a big plate and arrange all the
ingredients on the top of the rice,then sprinkle Fuligake
and dry bonito before serving the dish.
|
| Note: To make sushi rice: Wash
2 C. rice and drain. Add 1& 3/4 water and soak 30 minutes.
Cook in an rice cooker until done. Leave the rice covered and
undisturbed for another 15 minutes. Pour the sushi vinegar (which
is made by 3 T. vinegar, 1/3 salt and 2T. sugar) over the rice,
while the rice is still hot. Use an electric fan or hand to
cool the rice. |
|
| |
|
|
