Maki Zushi
By á-6633
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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
Details
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.
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