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Futomaki sushi | Transcription of Kagoma Ogojo's recipe

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Kagoma Ogojo

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Ingredients

rice : 1 go
vinegar : 2 tablespoons
Sugar (for vinegared rice) : 1 tablespoon
Salt (for vinegared rice) : 1 tsp
Dried shiitake mushrooms : Three
Shiitake mushroom juice : 60cc
Sugar (for seasoning shiitake mushrooms) : 1 tablespoon
Dark soy sauce (for seasoning shiitake mushrooms) : 2 tsp
Local sake (for seasoning shiitake mushrooms) : 1 tablespoon
Kanpyo : 5g
Water (for Kanpyo) : 100cc
Sugar (for Kanpyo) : 2 tsp
Dark soy sauce (for Kanpyo) : 2 tsp
Local sake (for Kanpyo) : 2 tsp
cucumber : 1/2
Denbu : 2 tablespoons
egg : 2 pieces
Sugar (for fried eggs) : 2 tsp
Salt (for fried eggs) : a little
White omelet (for fried eggs) : 1 tsp
Water (for fried eggs) : 1 tablespoon
Grilled seaweed : 2 sheets

Time required

40minutes

Procedure

1) Make vinegared rice 00:22
Mix vinegar, sugar and salt well and make vinegar rice to match the rice. After mixing, let it cool.
2) Prepare cucumbers and shiitake mushrooms 00:58
Cut the cucumber into 4 equal pieces.
Dried shiitake mushrooms are rehydrated with water, chopped and simmered in seasonings (shiitake mushroom juice, sugar, dark soy sauce, local sake) until the juice is gone.
3) Prepare Kanpyo 03:12
Rinse the Kanpyo lightly, sprinkle it with salt, boil it softly in plenty of water, and simmer it with seasonings until the broth is exhausted. (If it looks long, cut it to about 20 cm)
4) Make omelet 03:42
Add seasoning to the egg, make omelet in a frying pan, and cut it into 4 equal parts. (You can also make delicious broth eggs)
5) Spread the rice on the makisu 05:19
Place grilled seaweed on a makisu and spread half of the vinegared rice. Leave 2 cm behind the seaweed open.
6) Roll thick rolls 05:38
Arrange the ingredients in the middle of the rice and wrap it up to the ingredients with the front of the roll. Tighten it once and wind it all the way to the end. Tighten firmly from the top of the makisu to shape it.
7) Carve and complete 07:02
Cut into pieces that are easy to eat with a wet kitchen knife and complete.

Point

・ Recipe for 2 thick sushi rolls.
・ The trick is to mix the vinegared rice with a rice scoop as if cutting the rice.
・ Although Kagoshima seasoning called local sake is used, it can be substituted with a ratio of cooking sake: mirin = 1: 1.
・ If Kanpyo remains, it can be divided into small pieces and stored frozen.
・ There is no particular order in which the ingredients are arranged. Arrange the ingredients as you like, imagining the color when finished.
・ If you cut it with a wet knife, it will cut cleanly.