How to Prepare Perfect 'Eho Maki Rolls' with Seven Lucky Fillings_5fafea1f192a3.jpeg

How to Prepare Perfect 'Eho Maki Rolls' with Seven Lucky Fillings

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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, ‘eho maki rolls’ with seven lucky fillings. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

‘Eho Maki Rolls’ with Seven Lucky Fillings is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. ‘Eho Maki Rolls’ with Seven Lucky Fillings is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook ‘eho maki rolls’ with seven lucky fillings using 31 ingredients and 13 steps. Here is how you cook it.

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

So that is going to wrap it up for this special food ‘eho maki rolls’ with seven lucky fillings recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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