Sushi Melange Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings5
Interest GroupEveryday
Ingredients
| Rice grain | 1/2 Cup (16 tbs), steamed | |
| Rice vinegar | 5 Tablespoon (Seasoning for sushi rice:) | |
| Sugar | 2 Tablespoon (Seasoning for sushi rice:) | |
| Salt | 1 Teaspoon (Seasoning for sushi rice:) | |
| 3 dried shiitake mushrooms, soaked for 30 minutes and cut into thin strips | ||
| Lotus root | 1 Medium, chopped (Seasoning for sushi rice:) | |
| 1 deep-fried tofu pouch (abura-age), rinsed in boiling water to remove excess oil and cut into strips | ||
| Carrot | 1 Small, cut into thin strips (Seasoning for sushi rice:) | |
| Burdock | 1 Small, cut into thin strips (Seasoning for sushi rice:) | |
| Sugar | 3 Tablespoon (Seasoning for vegetables:) | |
| Soy sauce | 3 Tablespoon (Seasoning for vegetables:) | |
| Sake | 2 Tablespoon (Seasoning for vegetables:) | |
| Water | 1/2 Cup (16 tbs) (Seasoning for vegetables:) | |
| Eggs | 2 (Seasoning for vegetables:) | |
| Sugar | 1 Tablespoon (Seasoning for vegetables:) | |
| 20 string beans, boiled and cut into thin strips for garnish | ||
Directions
MAKING
1) Cook the steamed rice.
2) In a saucepan, add the seasoning ingredients for sushi rice stir and heat the vineger until the sugar has dissolved.
3) Add the seasoning to the hot steamed rice, blend well.
4) In a saucepan with sugar, soy sauce, sake, and water, add the shiitake mushrooms, lotus root, tofu pouch, carrot, and burdock root; simmer over medium heat for 10-12 min or until the liquid disappears.
FINALIZING
5) Beat the eggs with the sugar, prepare an omelette and cut into julienne strips; add the omlettle strips to the saucepan with the simmered vegetables alongwith the seasoned rice.
SERVING
6) Serve in a large shallow bowl garnished with omlettle strips , string beans, and slivers of pickled ginger at room temperature.
1) Cook the steamed rice.
2) In a saucepan, add the seasoning ingredients for sushi rice stir and heat the vineger until the sugar has dissolved.
3) Add the seasoning to the hot steamed rice, blend well.
4) In a saucepan with sugar, soy sauce, sake, and water, add the shiitake mushrooms, lotus root, tofu pouch, carrot, and burdock root; simmer over medium heat for 10-12 min or until the liquid disappears.
FINALIZING
5) Beat the eggs with the sugar, prepare an omelette and cut into julienne strips; add the omlettle strips to the saucepan with the simmered vegetables alongwith the seasoned rice.
SERVING
6) Serve in a large shallow bowl garnished with omlettle strips , string beans, and slivers of pickled ginger at room temperature.
Chef
