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Japanese Sushi recipe: Gomoku-sushi
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Recipe: Gomoku-sushi
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Recipe: Sushi
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Gomoku-sushi
Vinegar Seasoned Rice
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Mixed with Various
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Vegetables and Seafood.
A colorful. and eye-pleasing
dish, Gomoku-zushi is a
party favorite.
Preparation Time: 20 minutes
Approximate Cooking Time: 20-25 minutes
Serves: 4
Ingredients
2 1/2 cups (480g) short-grain rice
2 1/2 cups (600ml) water
2 1/2 inch (6cm) long konbu
Vinegar dressing
4 2/3 tablespoons rice vinegar
2 tablespoons sugar 1 1/2 teaspoons salt
Ingredients for mixing
7 dried Chinese black mushrooms, softened
1/3 ounce (10g) kampyo, rubbed and boiled
2/3 cup (160 ml) dashi, including water used for
soaking mushrooms
1 1/2 tablespoons sugar
1/2 tablespoon mirin
1 tablespoon (slightly less) soy sauce
3 ounces (90g) lotus root
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Japanese Sushi recipe: Gomoku-sushi
2 tablespoons dashi
2 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon sake
salt
2 ounces (60g) carrot
1/4 cup (60 ml) dashi
1 teaspoon mirin
3 eggs
1 teaspoon potato or corn starch
1 teaspoon sugar
1 tablespoon mirin
1 1/2 ounces (50 g) snow peas
2 tablespoons white sesame seeds
3 1/2 ounces (100g) crab meat (canned)
red pickled ginger
1 sheet toasted nori (dried laver)
Cooking Instruction:
2 To prepare ingredients: (picture 2)
mushrooms and cut caps into thin strips.
In a saucepan make 2/3 cup (160 ml) dashi, add mushrooms and
kampyo and boil with a lid placed right on the ingredients for 3-4
minutes. Add sugar and mirin and boil for another 5 minutes,
then add soy sauce. When kampyo is well flavored, remove from
saucepan. Continue to cook mushrooms until broth is all gone.
Cut kampyo into 1/2 inch (1 cm) long thin strips.
Lotus root: Pare and cut into 4 pieces lengthwise. Cut each piece
into thin slices crosswise and soak in water. Cook indashi broth
with sugar, vinegar, sake and a pinch of salt until all liquid is gone.
Carrots: cut into I inch (2.5 cm) long thin strips. Cook in dashi
broth with mirin and a pinch of salt until all liquid is gone.
Eggs: To whisked egg add potato or corn starch mixed with an
equal volume of water, sugar, mirin and a pinch of salt. Heat 1
tablespoon of vegetable oil, spreading it out in skillet. Remoye
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Japanese Sushi recipe: Gomoku-sushi
excess oil. Turn heat to low and spoon in a small amount pf egg
mixture, spreading it out to cover the surface of skillet thinly, and
fry. When the under side is done, turn over and fry lightly (picture
1). Repeat and make 4-5 thin sheets of fried egg. Cut sheets into
thin strips.
Snow peas: string and boil lightly till tender-crisp. Cut diagonally
into thin strips.
White sesame: roast and crush coarsely with knife.
Crab: remove from can and flake.
Red pickled ginger and toasted nori : cut into thin strips.
3 Add all prepared ingredients except red pickled ginger, nori,
one-half of the egg strips and the snow peas to sushi rice and mix
quickly in a chopping motion with wooden spatula (picture 3).
4 Place the sushi rice mixture in a large serving dish and on top
nicely arrange the remaining egg, snow peas, red pickled ginger
and nori.
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Japanese Sushi recipe: Gomoku-sushi
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