Mixed Sushi Japanese Recipes

Ingredients :

3-4

2 tablespoons

4 tablespoons

1

250-350 ml

3 tablespoons

100 g

25 g

1

Vinegar Rice :

700 g

2 tablespoons

100 ml

3 tablespoons

3/4 teaspoon

dried shiitake mushrooms

sugar

soy sauce

carrot, peeled and shredded

dashi

sake

crab sticks, shredded

French beans, trimmed

egg, beaten with a pinch salt

vegetable oil for frying

Japanese rice

mirin

rice vinegar

sugar

salt

1. Soak mushrooms in warm water for 30 minutes, then drain, reserving 70 ml of water.
2. Discard stems and cup caps into thin strips.
3. Put reserved soaking water in a pan with sugar, 2 tablespoons soy sauce and mushroom caps and cook for 20 minutes or until almost all liquid is absorbed.
4. Parboil carrot and cook in dashi seasoned with 2 tablespoons each soy sauce and sake for 3-4 minutes.
5. Sprinkle remaining sake over crab sticks.
6. Lightly cook beans and slice diagonally.
7. Heat a frying pan, pour in some vegetable oil, then remove form heat and wipe off excess oil.
8. Return to medium heat and pour in egg so that a paper thin layer covers the entire surface.
9. Break air bubbles and fry both sides for 30 seconds.
10. Turn on to a board, leave to cool, then cut into shreds.
11. Make sweet vinegar rice.
12. While warm, fold in mushrooms, carrots and crab sticks.
13. Garnish with beans and egg shreds.

Serves 4-6

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