Maki Zushi

Maki Zushi
Maki Zushi

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Kampyo:

  • 1

    pkg kanpyo

  • 1

    tsp salt

  • dashi

  • 3

    tsp shoyu

  • 2

    tsp salt

  • Shitake:

  • 1

    2 oz pkg shitake

  • 2

    cups warm water

  • 3

    Tbs sugar

  • 1/4

    shoyu

  • Spinach:

  • 1

    bunch spinach

  • 1

    cp water

  • Unagi:

  • 2

    cans

  • Eggs:

  • 4

    eggs

  • 1

    tsp sugar

  • 1

    Tbsp Mirin

Directions

Kanpyo: Rub set kanpyo with 1 tsp salt, rinse well an soak in warm water for 20 min. or until tender. Add remaining ingredients; continue cooking for an additional 10 minutes. Drain and squeeze out liquid. Shitake: Wash and soak shitake in warm water for 20 min. Cook in same water until very tender. Add remaining ingredients; cook until liquid is well absorbed. Cut iinto 1/4" thick strips. Spinach: Wook in salted water. Drain and squeeze out excess water Eggs: Mix all together. In square pan, cook eggs in three to four batches in low heat until firm.

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