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恵方巻｜coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

cooked rice : 2 go
すし酢 : 大さじ5
干し椎茸のうま煮 : 4粒程度
かんぴょう煮 : 適量
卵 : 2個
みりん : 大さじ1
にんじん : 2/3本
ほうれん草 : 1/2束
焼きのり(20×20cm) : 3枚

Time required

20minutes

Procedure

1) cut vegetables 00:44
Cut the boiled dried shiitake mushrooms into 4 mm wide pieces, and cut the boiled kanpyo mushrooms to match the length of the roll.
Peel the carrots, cut them lengthwise into 1/8ths, boil until soft and drain.
2) make thick omelet 01:18
Beat the egg and add mirin to make thick omelet.
Wrap tightly in cling film and let cool, then cut into 1 cm wide sticks.
3) boil spinach 01:39
Boil the spinach in salted water (not listed), cool and drain.
4) 酢飯を作る 01:58
炊きたてのご飯をボウルに移し、すし酢を加え、ヘラで切るように全体を混ぜ合わせる。
うちわであおぎ、人肌以下の温度まで冷ます。
5) 酢水を作る 02:45
Combine vinegar (not listed) and water (not listed) to make vinegar water.
6) 巻きすで巻く 02:59
Put the toasted nori on a rolling mat, put 4 on it for about 1/3 minute (about 200g), put 5 on your hand and spread it out so that the back side is about 3cm open.
Place ingredients 1, 2, and 3 in the center.
Hold the front of the roll and roll it while holding down the ingredients.

Point

・The recipe in the video is for 3 pieces of 20 cm.
・Make sure the rice is cooked when all the ingredients are ready.
・You can change the ingredients as you like. Kabayaki eel and sakura starch are recommended.
・When spreading the vinegared rice on the grilled nori, leave a 3cm gap at the back so that the end of the roll will be easier to close.
・If you roll it gently, it will lose its shape when you cut it.
・The time required to cool the ingredients and vinegared rice is not included in the required time.