Easiest Way to Make Any-night-of-the-week 'Eho Maki Rolls' with Seven Lucky Fillings

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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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