Recipe: Tasty Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake

Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake.

You can cook Country-Styled Rolled Sushi with Kampyo (Dried Gourd) and Shiitake using 15 ingredients and 8 steps. Here is how you cook that.

You need 225 grams of White rice.
Prepare 5 of cm Kombu.
You need of For the sushi vinegar:.
You need 30 ml of ◎ Vinegar.
It's 2 tbsp of ◎ Sugar.
It's 1 pinch of ◎ Salt.
Prepare 3 of sheets Sushi nori.
You need 1/2 of Carrot.
Prepare 200 of ml, diluted Mentsuyu.
It's 1 of Cucumber.
Prepare 4 of Eggs.
It's 1 tbsp of ▽ Shiro-dashi.
It's 1 tsp of ▽ Sugar.
It's 85 grams of Dried gourd shavings simmered in soy sauce and sugar (Refer to.
Prepare 3 of Shiitake mushrooms simmered in soy sauce and sugar (Refer to.

Cook 1.5 cups (or 225 g) of rice with kombu seaweed, then mix with the sushi vinegar. Using a paper fan, cool the rice, and divide it into three parts..
Cut the carrot into 1 cm sticks, and cook in Japanese noodle dipping sauce until tender..
Quarter cucumbers lengthwise and sprinkle with a small amount of salt (not included in ingredients), and wipe off excess water..
Mix the eggs with the ▽ ingredients and make an atsuyaki tamago (crepe-like egg roll: See photo). Slice into the number of rolls desired. Cut seasoned shiitake into even thicknesses..
Place a sheet of sushi nori rough side up along the edge of a sushi rolling mat, and spread sushi rice evenly over the seaweed. Leave 1.5 cm of the side furthest from you free of rice..
Top with your favorite fillings, roll sushi mat over them, then tightly wrap the mat over, and roll the rest up in one go..
Allow the roll to sit with the wrapped end at the bottom to set before cutting. Slice each piece in one stroke. For a clean cut, wipe the knife with a damp towel after each slice..
For the shrimp used for sushi, refer to. https://cookpad.com/us/recipes/143318-savory-cooked-shrimp.