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'Eho Maki Rolls' with Seven Lucky Fillings

'Eho Maki Rolls' with Seven Lucky Fillings

These are perfect at Setsubun! The custom is to face the auspicious direction of that year and gobble one up in total silence. There are seven ingredients to represent the seven lucky gods.

Ingredients: 3-4 servings

Nori seaweed
2 sheets
Kamaboko
1/2
For the Shiitake mushrooms and kampyo (dried gourd)
Dried shiitake mushrooms
3
Kampyo
2
Liquid for rehydrating
1/2 cup (100 ml)
Sake
2 tablespoons
Sugar
2 tablespoons
Soy sauce
1 tablespoon
For the simmered koya tofu
Koya tofu
1
Dashi stock
100 ml
Sake
1 tablespoon
Sugar
1 tablespoon
Usukuchi soy sauce
1 teaspoon
Salt
a pinch
For the tamagoyaki
Eggs
2
Sake
1 tablespoon
Sugar
1 tablespoon
Usukuchi soy sauce
1 teaspoon
Mitsuba
1/2 bunch
Sakura denbu
a little
For the sushi rice
White rice
2 rice cooker cups' worth (360 ml uncooked)
Kombu
10 cm square cube
Sake
1 tablespoon
For the sushi vinegar
Vinegar
50 ml
Sugar
3 tablespoons
Salt
1 teaspoon

Steps

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.

Story Behind this Recipe

I wanted to make these after hearing about them from a Kansai-born friend.