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Sushi Melange

Chef.Morimoto's picture
Ingredients
  Short grain rice 2 1⁄2 Cup (40 tbs) (To Make 7 Cups Steamed Rice)
  Rice vinegar 5 Tablespoon
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Dried shiitake mushrooms 3 , soaked for 30 minutes and cut into thin strips
  Lotus root 1 Medium, peeled and chopped
  Deep fried tofu pouch 1 , rinsed in boiling water to remove excess oil and cut into strips (Abura-Age)
  Carrot 1 Small, cut into thin strips
  Burdock 1 Small, scrubbed and soaked in water for 5 minutes, and cut into thin strips (Gobo)
  Sugar 3 Tablespoon
  Soy sauce 3 Tablespoon
  Sake 2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Sugar 1 Tablespoon
  String beans 20 , boiled and cut into thin strips for garnish
Directions

MAKING
1) Cook the steamed rice.
2) In a saucepan, add the seasoning ingredients for sushi rice stir and heat the vineger until the sugar has dissolved.
3) Add the seasoning to the hot steamed rice, blend well.
4) In a saucepan with sugar, soy sauce, sake, and water, add the shiitake mushrooms, lotus root, tofu pouch, carrot, and burdock root; simmer over medium heat for 10-12 min or until the liquid disappears.
FINALIZING
5) Beat the eggs with the sugar, prepare an omelette and cut into julienne strips; add the omlettle strips to the saucepan with the simmered vegetables alongwith the seasoned rice.

SERVING
6) Serve in a large shallow bowl garnished with omlettle strips , string beans, and slivers of pickled ginger at room temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Evaporated
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
5

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