Sushi: Futomaki with garlic scapes, seasoned tuna, shrimp, and more

This is a roll with garlic scapes, sweet fish flakes, shrimp, thick Japanese omelet, and soy-simmered kanpyo gourd and shiitake mushrooms. For the recipe for the mushrooms, gourd, and rice, see this post. The garlic scapes are blanched in salted water, the shrimp are boiled in their shells in salted water until just done. Below are the recipes for the tuna and omelet.

Sweet Fish Flakes for Sushi:

  • 6 oz canned tuna in water, or 6 oz leftover cooked fish
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp sugar

Drain the fish well if canned and squeeze out extra moisture. Mix with all ingredients. Put the mixture in an unoiled skillet and cook on low heat until the moisture is gone and the fish is flaky.

Thick Omelet for Sushi:

  • a bit of vegetable oil
  • 4 eggs
  • 3 tbsp dashi (recipe here)
  • 1 1/2 tbsp mirin
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1 tsp soy sauce

This goes better in a square pan if you have one, but I don’t, so I always use a regular round nonstick skillet. Beat the eggs lightly with the remaining ingredients except oil. Cover the skillet lightly with oil and heat on medium-high heat. Add 1/4 cup egg mixture to the pan, swirl around to cover the surface. When nearly cooked, roll up into a log with chopsticks or a spatula. Add another 1/4 cup egg mixture to the pan, lifting the existing egg to allow the new pour to flow under. When nearly cooked, roll the existing omelet across the pan to incorporate the new layer. Repeat this process until all egg is rolled up in this manner. Let cool and slice into thinner pieces if needed for sushi.

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About tandooritaco

This is a blog about food.
This entry was posted in japanese, rice, seafood. Bookmark the permalink.

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