'Eho Maki Rolls' with Seven Lucky Fillings
'Eho Maki Rolls' with Seven Lucky Fillings

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, 'eho maki rolls' with seven lucky fillings. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

'Eho Maki Rolls' with Seven Lucky Fillings is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. 'Eho Maki Rolls' with Seven Lucky Fillings is something that I have loved my whole life. They are fine and they look fantastic.

Eho-maki is a thick sushi roll eaten on this day which is believed to bring good fortune for the year ahead. There are variety of fillings nowadays, but this video picks some classic ingredients to be demonstrated. - Ingredients - Dried Shiitake Mushroom Egg Crepe (kinshi tamago) Cucumber Shrimp. I named it "Lucky Eho-Maki" because I used seven lucky ingredients including lucky colors such as red and yellow: smoked salmon, corn, onion, baby leaves. Futomaki or Maki Sushi is a traditional thick and fat sushi roll typically filled with vegetables and sometimes Each family chooses different fillings for futomaki.

To get started with this recipe, we have to prepare a few ingredients. You can have 'eho maki rolls' with seven lucky fillings using 31 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make 'Eho Maki Rolls' with Seven Lucky Fillings:
  1. Make ready 2 sheets Nori seaweed
  2. Prepare 1/2 Kamaboko
  3. Take For the Shiitake mushrooms and kampyo (dried gourd)
  4. Get 3 Dried shiitake mushrooms
  5. Take 2 Kampyo
  6. Get 100 ml Liquid for rehydrating
  7. Make ready 2 tbsp Sake
  8. Make ready 2 tbsp Sugar
  9. Take 1 tbsp Soy sauce
  10. Prepare For the simmered koya tofu
  11. Take 1 Koya tofu
  12. Take 100 ml Dashi stock
  13. Prepare 1 tbsp Sake
  14. Take 1 tbsp Sugar
  15. Make ready 1 tsp Usukuchi soy sauce
  16. Get 1 pinch Salt
  17. Prepare For the tamagoyaki
  18. Prepare 2 Eggs
  19. Take 1 tbsp Sake
  20. Get 1 tbsp Sugar
  21. Get 1 tsp Usukuchi soy sauce
  22. Take 1/2 bunch Mitsuba
  23. Prepare 1 dash Sakura denbu
  24. Take For the sushi rice
  25. Prepare 700 grams White rice
  26. Take 10 cm square cube Kombu
  27. Make ready 1 tbsp Sake
  28. Prepare For the sushi vinegar
  29. Get 50 ml Vinegar
  30. Take 3 tbsp Sugar
  31. Take 1 tsp Salt

It is also said to be good luck to use seven ingredients to prepare ehomaki, in sync with the seven gods of To be related to the Seven Deities of Good Fortune called Shichifukujin, seven fillings are traditionally. And How do they exactly do that? And How do they exactly do that? Japan Headlines' Toshi Maeda explains and shares his own "eho-maki" experience with you!

Instructions to make 'Eho Maki Rolls' with Seven Lucky Fillings:
  1. Rehydrate the shitake mushrooms and kanpyo. Place the ingredients for the sushi vinegar in a small pan, and boil for a minute. Wash the rice the let sit 30 minutes in a strainer.
  2. [Sushi Rice] Put the rice, sake, and konbu seaweed in a rice cooker, add the amount of water for sushi rice. When the rice is cooked, remove the konbu and let the rice sit for 10 minutes.
  3. Transfer the rice in a big bowl, add the vinegar dressing, and mix thoroughly. While mixing, use a fan to cool down the rice.
  4. [Shimmered Shiitake Mushrooms and Kampyo] Slice the shiitake thinly, add it to a small pot along with the kanpyo, water used for rehydrating the shiitake, sake, sugar, and soy sauce. Boil.
  5. [Simmered Koya Tofu] Rehydrate in water, then squeeze firmly with both hands to remove the water. Slice in half lengthwise, and cut the length into fourths, cutting into strips.
  6. Place the koya tofu in a pot along with all the other ingredients listed for 'Simmered Koya Tofu' and partially cover. Simmer for 10 minutes.
  7. [Tamagoyaki] Break the egg and whisk together with ingredients listed for making tamagoyaki.
  8. Lightly coat a warm pan with vegetable oil, spread out 1/4 of the egg mixture, when the edges are cooked, roll up. Repeat until egg mixture is gone.
  9. [Mitsuba] In a pot of boiling water, add a bit of salt to boil the mitsuba (10 seconds max). Drain and let cool. Squeeze out the liquid.
  10. Cut the shiitake mushrooms, kamaboko, tamagoyaki into narrow strips. Squeeze out the water from the koya tofu.
  11. Place on a sushi mat with 1/2 cup of the sushi rice. Spread out the rice, leaving a 3 cm gap at the top.
  12. On the spread out rice, center the fillers.
  13. Gently press and roll up, rolling up the fillers. Adjust the shape pressing from the top.

And How do they exactly do that? Japan Headlines' Toshi Maeda explains and shares his own "eho-maki" experience with you! Increase proportionately according to the number you want to make. Roll over the filling in one go - stopping in the middle will make for a messy roll. This ehomaki Japanese maki sushi recipe will take your sushi rolls to a new level.

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