Maki Zushi

By á-6633

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

Preparation

Step 1

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.