Today, I will be making Sushi roll, in Japanese “Maki Sushi “.
“Maki Sushi” is one of the kind of Sushi which we eat on a daily basis. It looks like Korean “Gimpap” and yes, this is the original. (But “Gimbap” is more popular all over the world!)
This is an authentic Japanese recipe for up-coming “Setsubun-festival” on 3rd of February.
“Setsubun” literally means “seasonal division”. The day is considered as the last day of winter. On this day, we eat Maki sushi wishing prosperity in life. And people believe that there is an evil spirit (=”Oni” Red Devil as shown in pic⇃) hanging around at this time of the year.
We scatter soybean to the master of the house who is wearing the mask of Red Devil to drive him away by shouting “Fortune in, Devils out!” Isn’t it funny? But we do it very seriously.
This recipe is based on my mother side grandma used to make. Need a lot of ingredients but you can skip some of the ingredients you can not access and replace it with anything you want. You can use avocado, chicken, pickled vegetable and so on. Keep it mind that the ingredients should not be watery.
Let’s get start it!
★How to make sushi roll★
Ingredients for 4 Maki Sushi or 5 Ehou-maki
＜Simmered Dried Shiitake Mushrooms＞
4~5 dried shitake mushrooms
1 cup lukewarm water
One tablespoon sugar, mirin, soy-sauce
1. First, rehydrate the dried shitake mushrooms. Soak in lukewarm water and put a piece of plastic wrap directly onto the surface. It will take a couple of hours, do this before start cooking. ※I put it in my fridge the day before I make a sushi roll.
2. Cut off the stem and put them in a small pot. Add the soaking liquid, sugar and soy sauce. Simmer until all the liquid is evaporated. Transfer to a container and set aside.
3. Slice thinly before using.
＜Simmered “Koya-Tofu” freeze dried tofu＞
3 pieces 4×8cm “Koya-Tofu”
One cup dashi stock
1＋1/2 tablespoon sugar
1 tablespoon mirin, soy sauce
Koya Tofu is freeze-dried tofu, one of the traditional Japanese preserved food. This is basically a sponge, so the tasty broth is critical.
1.First, rehydrate the Koya Tofu. Pour a generous amount of lukewarm water in a bowl, and put the Koya Tofu in. These are floating at first, but it will absorb water and expand a little.
2.Squeeze out the water and transfer to a pot. Add dashi stock.
Today I am using a dashi powder. Dissolve dashi powder according to the instruction. Try finding a product which contains no MSG.
3. Add dashi stock, sugar, mirin and soy light sauce. Simmer until almost all of the liquid is gone. Set aside.
4.Cut into 1cm sticks before using.
15 medium size shrimp
A pinch of salt
One tablespoon of sake
1.Devein by using a tooth pick. Insert the tooth pick into second or third setion from the tail and pull out. Wash thoroughly.
2. Insert a tooth pick from the tail to head. In this way you can have strait body shrimp. Put them in a pot and sprinkle some salt and sake.
3.Turn on the heat to medium and cook for a couple of minutes with the lid on. Turn off the heat and set aside. Shrimp stay moist and keep the umami cool in the pot.
4.Remove shell before using.
2 large eggs
One teaspoon potato starch ※corn starch is a substitution
1 teaspoon light soy sauce
1/2 teaspoon sugar
2 tablespoons dashi stock
Next, prepare Tamagoyaki, rolled omelet. Some of you guys have already seen the Tamagoyaki video. This is a slightly sweet version for sushi.
1.First, combine the seasonings. A teaspoon of potato starch, half a teaspoon of sugar, one teaspoon of light soy sauce and two tablespoons of dashi. Mix well.
2.Crack two eggs and beat to combine yolks and white. Add mixed seasonings.
3.Heat the rectangle tamagoyaki pan and oil the surface. Drop some of the mixture to check the pan is hot enough. Pour one-third of the mixture, roll it to your side when it’s half done.
4.Slide the tamagoyaki away from you and oil the pan again. Pour one-third of the mixture, run the mixture underneath the first layer. When it’s half done, roll it up to your side.
5. Repeat the process one more time and it’s done. Take out to the tray and let it cool. Cut into thick sticks before using.
1 Japanese cucumber
Cut cucumber into four. Shave the seeds and cut into 2.
360ml sushi rice
A piece of 3 ×3ｃｍ kombu kelp
4~5 tablespoons seasoned sushi vinegar
=3 tablespoons of rice vinegar, 2 tablespoons of sugar, 1 teaspoon salt
1.Wash the rice until the water runs clean. Cook rice in a rice cooker with a piece of kombu kelp, according to the instruction.
If you don’t have a rice cooker, you can still cook rice in a heavy bottomed pan. For more information, check my previous video. The amount of water is less than usual because we will add vinegar afterward.
2.Take out the rice as soon as it cooked to a large bowl. Scatter the seasoned rice vinegar. Use your rice paddle to break up each lump to absorb vinegar each grain evenly.
Mix with gentle cutting motion. It seems too much vinegar but it is just good. Remember that we reduce the water to rice. Cover with a damp towel when it’s mixed.
4～5 pieces Nori sheet
optional: toasted sesame seed, crab sticks, aonori sea weed
1.Set a sheet of nori, shiny side down, the long side parallel to the edge of the sushi mat.
2.Scoop sushi rice little by little onto the nori. Spread the rice to cover the nori with about a cup of sushi rice.
I like to use rice paddle from start to finish. Leave 2 cm margin at the end. Use finger dipped into salted water in old school method. I believe rice paddle makes the step easier. And it’s clean!
3.Arrange the ingredients 5 cm away from the edge of your side like this.
4.Take the edge of the sushi mat by your thumb and index finger, and hold the ingredient with rest of your finger. Lift the mat over the ingredients, pull back and roll up. Squeeze the mat tightly.
There you have “Maki sushi” Sushi Roll!
Slice into half by using a sharp knife dipped into water and slice into the quarter each half. It will give you 8 even slices. Use damp towel to wipe the knife prevent from sticking. Place onto a serving tray.
＜Ehou Maki＞=lucky roll
Smaller size Maki sushi called “Ehou Maki”.
“Ehou maki” means lucky roll and suppose to roll 8 ingredients. Because 8 is a lucky number.
And Ehou Maki is eaten as it is, like burrito, so it have to be thinner than the regular Maki sushi.
Spread a two-thirds cup of sushi rice onto the nori, and arrange the ingredients. Unfortunately, I don’t have enough ingredients so I went for Aonori seaweed, sesame and crab sticks.
Lift the edge over the ingredient. Pull back and roll tightly. Cut into 2 and transfer to a tray.
Serve with red miso soup made of the left over dashi stock. Add wakame seaweed and sliced long green onion. And enjoy!
Ehoumaki is a relatively new tradition in our country.
We have to eat the whole Ehoumaki facing to the lucky direction of the year without talking.
Me? I don’t do this because the eating suppose to be fun with talking with my family and friends!!
Anyways, it’s your choice how you eat the “Maki sushi”.
This is a mask for “Mamemaki” soybean scattering. You have to eat the beans as much as your age. The older you are getting, the more beans you have to eat.(No way!)
That’s it for today! Enjoy cooking everyone!