Other recipes
Omelet
Omelets can be used in many ways for Sushi. A thin slice,
fixed with a slender stripe of Nori to a bit of
Sushi rice; thin slices as stuffing for a Maki-roll or just a
thick pure slice as colorful addition to a Sushi plate.
The omelets are best baked in a special rectangular pan.
The preparation needs some practice and you should not
reduce the quantities indicated here even if you prepare
smaller portions.
| Omelet |
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| | Ingredients | Preparation | 5 eggs
5 tablespoons Dashi-stock
5 tablespoons sugar
½ teaspoon salt
1½ teaspoon soy sauce
1½ teaspoon rice wine
vegetable oil
|
Stir the Dashi-stock, sugar, salt, soy sauce and
rice wine in a pot with low heat until sugar and salt
have dissolved. Let cool off. Whip eggs carefully
with little air and stir everything. Put a little oil
in the pan, heat up and pour about one quarter of the
mixture into the pan. As soon as the egg mixture gets
firm wrap up half of the omelet. Oil again the free
place of the pan. Give another quarter of the mixture
into the pan and lift the finished omelet in order to
spread the mixture under it. Repeat this procedure
two times until the whole mixture is used up. Take
the omelet out of the pan and roll it with the bamboo
mat. Press in a rectangular form. Let cool off before
cutting.
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Shiitake mushrooms
Shiitake mushrooms grow in the roots of the chestnut tree and
different oak trees. This very aromatic mushroom is only used
dried for the preparation of Sushi because it is then even of
more taste. It is used basically for Chirashi-zushi.
Shiitake mushrooms are cooked and spiced before using.
| Shiitake mushrooms |
|---|
| | Ingredients | Preparation | 10 pieces dried Shiitake mushrooms
4 tablespoons sugar
4 tablespoons soy sauce
4 teaspoons rice wine
|
Let soak the mushrooms in water about one hour until
they get their natural form. Strain the mushrooms and
keep the water. Remove stems. Put the mushrooms into
a pot and cover with the kept water. Bring to a boil,
then reduce the heat and cook for 2 minutes. Add
sugar and soy sauce. Cook while stirring from time to
time until the liquidity is evaporated. Last add rice
wine and stir. Let cool down.
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