かんぴょう入り巻き寿司
巻きずしは日本料理の定番です。外国の方にも大人気！
お弁当やおもてなしにも良く登場します。
今日は代表的なかんぴょうの巻きずしをご紹介
甘く煮込んだかんぴょうが酢飯とよく合います。
具材はお好きにアレンジしてください。
This is the "Shushi-roll” speaking as a representative of home cooking.
Shushi-roll is used with hospitality and lunch well.
I introduce typical sushi rolls of dried gourd shavings.
Good combination "Shumeshi" and "dried gourd shavings" with simmering sweet sauce.
Would you like to use ingredients as you like.
<Ingredients for 6people (6 rolls)
1. Rice:5gou
2. “Sushi-su”(Sushi-Vinagrar):200cc
3.“Nori”(seaweed sheet): 6pieces
4. “Kanpyou”Dried gourd shavings
6pieces
5. Carrot 1/3
6. Cucumber 1/2
7. Kanikamaboko 12pieces
★Soup-stock 450cc
★Light soy sauce 2 tablespoons
★Sugar 3 tablespoons
★Mirin 1 tablespoon
< Atsuyaki-tamago>
1. Egg 3
❤ Soup-stock:3 tablespoons
❤Sugar: 1 tablespoon
❤Salt 1 teaspoon
1 お米は洗い1時間程度浸水しすし飯のメモリに水を入れて炊く
Soak the rice 30 minutes after washing. And cook the rice with putting water in memory of “for Sushi-rice”.
2かんぴょうは水洗いし塩でもむ。その後水洗いして★の調味料で15分煮る
かんぴょうは切らないでそのまま使う。
Wash the dried gourd shavings with salt around 5minutes until shavings became elasticity. Leave the dried gourd shavings as is without cutting
Simmer 15 minutes with seasonings(★).
3 かんぴょうを煮始め7分程したら縦長に切った人参を入れて7分程煮る最後にカニカマを入れて1分煮る。煮た具材は取り出して冷ましておく。
After boiling 7 minutes, add the carrots which cut vertical then simmer 7minutes.
After that add Kanikamaboko then simmer 1minute. Cool down to these materials.
4 卵に❤の調味料を混ぜ厚焼き卵を作る。冷まして縦長に切る
Cook Atsuyaki-Tamago(Rolled omelet) with seasonings of ❤.
After cooling, cut into vertical
6 ご飯に寿司酢を入れて軽く混ぜさます
After cooking the rice, Spread the cooked hot rice into a sushi-oke (wooden bowl)
Sprinkle the Sushi-su over the rice and mix lightly the rice by shamoji very quickly.
Be careful not to crush the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice.
7 巻きすにノリを乗せ酢めしを均一に乗せる。その際上下2cmあける。
煮た具材と細長く切ったキュウリ、厚焼き卵を乗せ巻く
Place a “nori” (=seaweed sheet)on a maki-su bamboo mat. Put the Sumeshi lightly on the nori, and spread over the sheet leaving 2cm at the top and bottom uncovered.
Place the core ingredients above on the rice.
８．巻きすの両端を持ち、向こう側の端にぐっと持ち上げる、優しく、かつしっかり巻きすを抑え、丸く形を整える。
Lift the edges of both the bamboo mat and bring over to meet the far edge of the sheet.
Gently but firmly press the bamboo mat around the roll to shape it.
9 ノリの端を下にして少し置いてから切る。
キッチンペーパーに水をつけて切るたび、包丁をキッチンペーパーでふいて切る。
Putting a little in the bottom end of the nori
Cut in sixths or eighths. Clean the knife with a water-moistened cloth between cuttings.
This class will be held only on weekdays.
<Recipes>
Sushi-roll Miso-soup with seasonable vegetableBrown sugar raisins steamed cake
※ How to cook the soup-stock
<Schedule>
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