'Eho Maki Rolls' with Seven Lucky Fillings
'Eho Maki Rolls' with Seven Lucky Fillings

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, 'eho maki rolls' with seven lucky fillings. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

'Eho Maki Rolls' with Seven Lucky Fillings is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. 'Eho Maki Rolls' with Seven Lucky Fillings is something that I have loved my entire life. They’re nice and they look fantastic.

Great recipe for 'Eho Maki Rolls' with Seven Lucky Fillings. I wanted to make these after hearing about them from a Kansai-born friend. You can rehydrate the shiitake and kanpyo in the refrigerator the night before.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 'eho maki rolls' with seven lucky fillings using 31 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make 'Eho Maki Rolls' with Seven Lucky Fillings:
  1. Make ready 2 sheets Nori seaweed
  2. Make ready 1/2 Kamaboko
  3. Make ready For the Shiitake mushrooms and kampyo (dried gourd)
  4. Take 3 Dried shiitake mushrooms
  5. Take 2 Kampyo
  6. Make ready 100 ml Liquid for rehydrating
  7. Take 2 tbsp Sake
  8. Make ready 2 tbsp Sugar
  9. Make ready 1 tbsp Soy sauce
  10. Get For the simmered koya tofu
  11. Prepare 1 Koya tofu
  12. Prepare 100 ml Dashi stock
  13. Take 1 tbsp Sake
  14. Take 1 tbsp Sugar
  15. Prepare 1 tsp Usukuchi soy sauce
  16. Take 1 pinch Salt
  17. Take For the tamagoyaki
  18. Get 2 Eggs
  19. Get 1 tbsp Sake
  20. Get 1 tbsp Sugar
  21. Get 1 tsp Usukuchi soy sauce
  22. Get 1/2 bunch Mitsuba
  23. Prepare 1 dash Sakura denbu
  24. Get For the sushi rice
  25. Prepare 700 grams White rice
  26. Make ready 10 cm square cube Kombu
  27. Make ready 1 tbsp Sake
  28. Prepare For the sushi vinegar
  29. Take 50 ml Vinegar
  30. Make ready 3 tbsp Sugar
  31. Prepare 1 tsp Salt

The most popular theory about the origin of ehomaki claims that it was invented by the merchants. Then on Sunday, face the right away, and solemnly eat your roll in total silence. Increase proportionately according to the number you want to make. The origins of ehōmaki are frustratingly obscure.

Instructions to make 'Eho Maki Rolls' with Seven Lucky Fillings:
  1. Rehydrate the shitake mushrooms and kanpyo. Place the ingredients for the sushi vinegar in a small pan, and boil for a minute. Wash the rice the let sit 30 minutes in a strainer.
  2. [Sushi Rice] Put the rice, sake, and konbu seaweed in a rice cooker, add the amount of water for sushi rice. When the rice is cooked, remove the konbu and let the rice sit for 10 minutes.
  3. Transfer the rice in a big bowl, add the vinegar dressing, and mix thoroughly. While mixing, use a fan to cool down the rice.
  4. [Shimmered Shiitake Mushrooms and Kampyo] Slice the shiitake thinly, add it to a small pot along with the kanpyo, water used for rehydrating the shiitake, sake, sugar, and soy sauce. Boil.
  5. [Simmered Koya Tofu] Rehydrate in water, then squeeze firmly with both hands to remove the water. Slice in half lengthwise, and cut the length into fourths, cutting into strips.
  6. Place the koya tofu in a pot along with all the other ingredients listed for 'Simmered Koya Tofu' and partially cover. Simmer for 10 minutes.
  7. [Tamagoyaki] Break the egg and whisk together with ingredients listed for making tamagoyaki.
  8. Lightly coat a warm pan with vegetable oil, spread out 1/4 of the egg mixture, when the edges are cooked, roll up. Repeat until egg mixture is gone.
  9. [Mitsuba] In a pot of boiling water, add a bit of salt to boil the mitsuba (10 seconds max). Drain and let cool. Squeeze out the liquid.
  10. Cut the shiitake mushrooms, kamaboko, tamagoyaki into narrow strips. Squeeze out the water from the koya tofu.
  11. Place on a sushi mat with 1/2 cup of the sushi rice. Spread out the rice, leaving a 3 cm gap at the top.
  12. On the spread out rice, center the fillers.
  13. Gently press and roll up, rolling up the fillers. Adjust the shape pressing from the top.

Traditional Japanese numerology explains the amount of sushi roll ingredients—lucky seven being nearly universal—but the. Basically, fortune rolls are just big fat sushi rolls eaten at this special time of year. For those who are new to sushi rolls, they are a combination of special ingredients, put in rice, wrapped in seaweed. Fortune rolls are usually fatter than standard rolled sushi. The sushi rolls usually contain seven ingredients, as seven is a lucky number.

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