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Categories:Viewed: 38 - Published at: 2 years ago
Ingredients
- 400 grams Sushi rice
- 6 Eggs
- 1 Salt
- 2 tbsp each Katakuriko slurry
- 4 Green shiso leaves
- 1/4 bunch Mizuna greens
- 2 Myoga ginger
- 20 grams Chirimen jako
- 1/2 tbsp Sake
- 1 tbsp White sesame seeds
- 1 optional, sharpening the tatse Garnishes such as preserved cherry blossom or Kinome leaves
Method
- Make thin omelets.
- Beat the eggs well and stir in the salt and katakuriko slurry.
- Put this mixture through a fine sieve (optional).
- Heat a little oil in a frying pan and fry a small portion of the egg mixture.
- This amount should make about 8 thin omelets.
- Slice the shisho leaves thinly.
- Chop the mizuna leaves finely and mix with salt.
- Squeeze out the excess moisture from the mizuna.
- Blanch the myoga quickly and soak in vinegar with sugar (not listed in the ingredients).
- Slice them thinly.
- (Or slice the raw myoga if you don't want to bother.)
- Fry the jako with sake (optional).
- Add Step 2 and sesame seeds to the sushi rice until combined evenly.
- Divide into 8 portions and shape into thick ovals.
- Wrap the portioned rice with the Step 1 omelet and put a little garnish on top.
- After frying the omelets, put each one on a piece of kitchen paper.
- They won't stick to each other.
- In this picture, I increased the amount by five.
- User "Yumiche" designed hers into carp.
- Make them for Children's Day!
