恵方巻（ミニ恵方巻）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put dried shiitake mushrooms and water (not listed) in a bowl.
Wash the dried shiitake mushrooms and drain the water.
Add water (for dried shiitake mushrooms) and soak for 4-5 hours to return the shiitake mushrooms.
Squeeze the shiitake mushrooms and set aside the reconstituted juice.
Cut off the stem and cut into 5mm width.
Put in a pot, add (A) and mix.
Bring to a boil over medium heat.
Cover with a drop lid and simmer over low heat for 15 minutes.
Remove to a vat and cool.

Place the kanpyo in a bowl and wash with water.
Add salt (for kanpyo) and rub it in.
Wash with water.
Soak in water (not listed) for 10 minutes.
Drain and squeeze.
Add water (not listed) to a pot and bring to a boil.
Add kanpyo and boil for 10 minutes.
Drain, wash, cool and squeeze.

Add 2 and (B) to the pot and mix.
Bring to a boil over medium heat.
Cover with a drop lid and simmer over low heat for 15 minutes.
Remove the drop lid and heat over low to medium heat for about 1 minute.
Remove to a vat and cool.

Put an egg in a bowl and beat it, add (C) and mix.
Strain through a tea strainer.
Put salad oil in a frying pan and spread it with kitchen paper.
Heat the frying pan over medium heat for 30 seconds.
Lower the heat to medium-low, add a small amount of the egg mixture, and spread it evenly.
When the surface hardens, roll it up and move it to the back.
Fill the empty space with salad oil and add a small amount of egg mixture.
Pour the egg mixture under the eggs.
When the surface hardens, roll it up and bring it to the front.
Turn it inside out, adjust the shape and put it in the back.
Repeat until the egg liquid is gone.
Spread a piece of kitchen paper on a cutting board and place the tamagoyaki on top.
Wrap with kitchen paper and adjust the shape.
Take a rough fever.

Cut off the stem of the cucumber and cut it according to the width of the seaweed.
Divide vertically into 4 equal parts.
Wipe off moisture with kitchen paper.
Cut off the tails of the steamed shrimp.
Cut both ends of 4 and cut according to the width of the seaweed.
Cut lengthwise into thirds and cut each half lengthwise.

(D)を合わせ、よく混ぜる。
ボウルにご飯を入れ、(D)を加え、手早く混ぜる。
キッチンペーパを被せ、粗熱を取る。

Place the hand-rolled seaweed face down on the rolling mat.
Leave about 5 mm at the end of the roll and spread 6 thinly over the whole.
Place the boiled conger eel on the front.
Next, put omelet, steamed shrimp, and 3 pieces of seaweed cut to fit the width.
Place the cucumber on top of the boiled conger eel, next to the sakura starch, and 1.
While holding the filling, roll it once and press it to adjust the shape.
Pull the roll in the front to the back and roll the rest to adjust the shape.
Place it in front of the rolling paper again and roll it up, and secure it with a rubber band.
Let it soak for about 5 minutes.
Finished on a plate.