Rice
Ingredients (for 4 servings)
Sushimeshi (rice vinegar) on 2 rollers (450 g)
Rice • 250 ml
• 275 ml water
Spice for rice:
• 2 Tablespoons (30 ml) rice vinegar
• 1.5 teaspoons sugar
Salt 75 teaspoon (3 g) ・.
Tamagoyaki or Japan-style scrambled eggs
• 2 eggs (weight of 120 grams)
Maturity:
1 tablespoon (15 g) sugar
Soy sauce 1 teaspoon (5 ml)
A little salt
1 tablespoon (15 ml) water
• 1 tsp vegetable oil
Shiitake mushroom stew
• dried shiitake mushrooms 9 small (total weight 15 oz)
• 1 cup (200 ml) of water
Maturity:
1 tablespoon (15 g) sugar
Soy sauce 1 tablespoon (15 ml)
Boiled shrimp
・6 tail shrimp (the weight of the individual is approx. 16 grams without a head, but still with the bark; or can also 4 large shrimp tail)
• 1 glass of water
Salt • 1 teaspoon (4 g)
Cucumber
• small cucumber. 5 (50 grams)
• Some salt
Prepare well 2 seaweed Nori sheets.
The preparation of the
Wash rice, replace the water as much as 2-3 times; Drain in a sieve or perforated containers.
Soak the rice in water for 30 minutes.
Type Bertutup for the rice cooker and cook over medium-high heat. Allow the heat reduce and simmer for 12 minutes. Pan from the stove and let the pot in a State of 10 minutes covered.
Mix seasonings for rice. Their raw materials, warm up, if you can dissolve sugar not.
Put the cooked rice in a large bowl give and now, seasoned with vinegar.
For the production of Tamagoyaki, breaking eggs into a bowl and add the marinade. Heat the vegetable oil in a small skillet over medium heat. Put the bat eggs and train train the Pan so that the egg layer evenly until half cooked. Fold the omelet you said to one of the sides of the Pan and Cook, cooked up on small flame. Above and then cut into 1 cm-thick pieces.
Sauce in the water until foamy dried shiitake mushrooms. Losing part of its roots and water in a saucepan cook with a glass Bertutup for 10 minutes over low heat. Add spices. Reduce water, a liquid thickened to transform. Let the mushrooms in the liquid, let cool down the spice. The mushrooms to remove excess moisture and then to squeeze into thin slices.
Clean the back of the shrimp and type bamboo stick (or toothpick) along the body of the shrimp. You cook over low heat in a saucepan with a Bertutup of 2-3 minutes, with a glass of water, 1 teaspoon of salt has been added. Let the cold water shrimp stew. Remove Tusukannya and then Kuliti.
Cut the cucumber lengthwise with a thickness of 1 cm; Sprinkle with salt and then you drain them, to remove excess moisture.
For rice, which has given vinegar in two parts. Place a sheet of Nori on top sushi mat (bamboo trays to sushi rolls). Extends a portion of rice on the Nori sheet, but leave 4 cm from the end.
To place the content of materials along the middle of the rice. Lift the upper the sushi mat and fingers to hold the main content, connect with other end of rice. Formed in relatively dense rolls. Accordance with the scroll in 4 cm remaining sheet of Nori, fallen at the bottom of the role. Cut thickness of 2,5 cm slice, with one.
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