How to Cook Perfect 'Eho Maki Rolls' with Seven Lucky Fillings

'Eho Maki Rolls' with Seven Lucky Fillings.

You can cook 'Eho Maki Rolls' with Seven Lucky Fillings using 31 ingredients and 13 steps. Here is how you cook that.

Ingredients of 'Eho Maki Rolls' with Seven Lucky Fillings

1. You need 2 of sheets Nori seaweed.
2. Prepare 1/2 of Kamaboko.
3. Prepare of For the Shiitake mushrooms and kampyo (dried gourd).
4. It's 3 of Dried shiitake mushrooms.
5. Prepare 2 of Kampyo.
6. You need 100 ml of Liquid for rehydrating.
7. Prepare 2 tbsp of Sake.
8. You need 2 tbsp of Sugar.
9. Prepare 1 tbsp of Soy sauce.
10. Prepare of For the simmered koya tofu.
11. It's 1 of Koya tofu.
12. It's 100 ml of Dashi stock.
13. It's 1 tbsp of Sake.
14. It's 1 tbsp of Sugar.
15. Prepare 1 tsp of Usukuchi soy sauce.
16. You need 1 pinch of Salt.
17. Prepare of For the tamagoyaki.
18. Prepare 2 of Eggs.
19. You need 1 tbsp of Sake.
20. Prepare 1 tbsp of Sugar.
21. It's 1 tsp of Usukuchi soy sauce.
22. It's 1/2 bunch of Mitsuba.
23. You need 1 dash of Sakura denbu.
24. You need of For the sushi rice.
25. It's 700 grams of White rice.
26. You need 10 of cm square cube Kombu.
27. You need 1 tbsp of Sake.
28. It's of For the sushi vinegar.
29. Prepare 50 ml of Vinegar.
30. It's 3 tbsp of Sugar.
31. You need 1 tsp of Salt.

'Eho Maki Rolls' with Seven Lucky Fillings instructions

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..