Sushi In A Purse
|Dried shiitake mushrooms||2|
|Dried gourd ribbons||1⁄3 Ounce, dried (10 Gram, Kampyo)|
|Soy sauce||1 Tablespoon|
|Shrimp||4 (2 Inches Long)|
|Carrot piece||1 (1-Inch Piece)|
|Spinach stems without leaves/8 strips, 6 inch dried gourd ribbon, kampyo||8 (For Purse Strings)|
|White sesame seeds||1 Tablespoon, chopped|
|Sweet vinegared ginger||1 1⁄2 Ounce, thinly sliced (45 Gram, 1/3 Cup)|
|Cornstarch||1 1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|For sushi rice|
|Short grain rice||1 Cup (16 tbs), uncooked|
|Kelp||1 (5 Inches)|
|Rice vinegar||2 Tablespoon|
1. Prepare SUSHI RICE.
2. Mushrooms and gourd ribbons: Wash mushrooms. Soak in 1 1/2 cups warm water until soft (about 1 hour), keeping them submerged by covering with drop-lid, flat pan lid, or saucer. Reserve liquid. Rinse gourd ribbons and scrub with salt. Rinse. (If using gourd ribbons for purse strings, prepare along with 1/3 oz [10 g] gourd ribbons in this step.) Combine soaked mushrooms and rinsed gourd ribbons in a saucepan with sugar, mirin, soy sauce, and 1 cup liquid from soaking mushrooms. Bring to a boil, then simmer until liquid is absorbed. (Set aside 8 gourd ribbon purse strings.) Chop mushrooms and gourd ribbons. Shrimp: Cook shrimp in salted water until shells turn pink. Shell and devein . Cut in half crosswise. Soak in rice vinegar and sugar for 20 minutes.
Remaining vegetables: Peel carrot and cut into fine slivers. Boil until just tender in 1/2 cup water, 1 tsp sugar, and pinch salt. Drain. Cut snow peas into fine slivers. Cook in salted water until just tender. Drain. Cook spinach purse strings, making sure stems are soft and pliable.
Egg: Combine eggs with sugar, salt, mirin, and cornstarch mixed with 2 tsps water. Beat eggs well and filter through cheesecloth. Heat a lightly oiled skillet or egg pan (choose an unscarred skillet that allows for easy maneuvering of egg) over, medium heat. Pour in enough egg (egg should sizzle) to thinly coat bottom. Tilt pan to spread egg, then pour excess back into bowl. Cook over medium heat, tapping down any bubbles. Adjust heat and move pan about as necessary to cook egg evenly and prevent browning. When egg is almost dry, loosen edges, lift up with fingers (or slip a spatula under egg), and gently flip over. Cook several seconds and then slide onto a plate and cool. Re-oil skillet, heat, and repeat until all egg mixture is used. Sheets should be thin, crepelike, and cooked (but not browned). Make 8 sheets. After egg sheets cool, trim messy edges. Save trimmings.
3. Toss gourd ribbons, mushrooms, snow peas, sesame seeds, carrot, and egg trimmings with sushi rice until well mixed into rice. Do not mash rice. Divide into 8 portions. Each portion should be about 1/3 cup loosely packed sushi rice.
4. Prepare a small bowl of dilute vinegar (equal amounts of rice vinegar and water) to moisten hands.
5. Purse (Chakin-zushi): Place egg sheet over the top of a coffee cup. With moistened hands shape 1 portion sushi rice mixture firmly but lightly into 1 1/2 -inch (4-cm) ball. Place in center of egg sheet. Lift out egg sheet and bring egg up and around rice. Play with floppy edges to shape purse. Loosely tie with spinach (or gourd ribbon) purse string, leaving a 1-inch (2 1/2-cm) opening. Place shrimp in opening. Garnish with sweet vinegared ginger.
Bundle (Fukusa-zushi): Sushi can also be rolled up blintz style. Place rice on lower third of the egg sheet, fold lower edge over rice, fold in sides, and roll up. Shape while folding in edges and rolling to form a rectangular bundle. Secure bundle with spinach (or gourd ribbon) to form a neat little "package." Garnish with sweet vinegared ginger.