Taste of Japan and Sake Live vol.69

Products used in "Taste of Japan and Sake vol.69"

Eho Maki 

Eho-maki is a long, thick sushi roll filled with a variety of ingredients. It is traditionally eaten on Setsubun, the Japanese festival marking the end of winter. To bring good fortune, the roll is eaten while facing the year’s lucky direction (eho). Customarily, you should eat the entire roll in silence, without stopping, as this is believed to ensure good luck for the coming year.

Makes 2 rolls
Ingredients

Sushi Rice
•    200 g cooked and seasoned sushi rice
Fillings
Japanese Egg Omelette (Tamagoyaki-style)
•    1 egg
•    ½ tsp soy sauce
•    1 tsp mirin
•    1 tsp sunflower oil (or any neutral oil)
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Sweet Soy Shiitake
•    2 dried shiitake mushrooms (soaked for 1 hour)
•    60 ml shiitake soaking water
•    1 tbsp soy sauce
•    1 tbsp mirin
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Vegetables & Seafood
•    2 strips cucumber (10 cm long)
•    2 strips red pepper (10 cm long)
•    2 slices avocado
•    1 crab stick, torn lengthwise into 2 pieces
•    2 cooked king prawns
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Wrap
•    1 sheet nori seaweed, cut in half (to make 2 sheets)
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Preparation
1. Soak the Shiitake
Soak the dried shiitake mushrooms in water for 1 hour.
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Sushi Rice
Cook sushi rice following the manufacturer’s instructions. While the rice is still hot, season it with sushi seasoning (also called sushi vinegar).
Sushi rice requires slightly less water than other rice varieties, so cooking small amounts can cause the surface to dry out. For best texture, it is recommended to cook:
•    300 g sushi rice with 360 ml water (minimum batch)
After cooking, leave the rice to steam for 10 minutes with the lid on. Transfer the hot rice to a large bowl, then pour 80 ml sushi seasoning evenly over the rice. Using a non-stick spatula, gently break up and fold the rice so the seasoning is distributed evenly.
This makes approximately 600–700 g seasoned sushi rice. You only need 200 g for this recipe.
To store leftover rice:
Divide the remaining rice into two portions, wrap in cling film or place in zip-lock bags, and freeze for up to a few weeks.
To reheat:
Microwave at 600W for 2 minutes, turn over, and heat for another 2 minutes. Repeat until fully heated through. Cool for 5 minutes at room temperature before use.
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Sweet Soy Shiitake Mushroom
1.    Remove the shiitake mushrooms from the soaking water.
Reserve 60 ml of the soaking liquid and discard the rest.
2.    Slice the mushrooms into thin strips (about 5 cm long).
3.    In a small saucepan, combine the reserved soaking water, mirin, and soy sauce. Bring to a gentle boil.
4.    Add the mushrooms and cook over medium heat, stirring frequently, until the liquid has almost completely evaporated.
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Japanese Egg Omelette
1.    In a bowl, beat together the egg, mirin, and soy sauce until smooth.
2.    Heat a frying pan with a little oil over medium heat.
3.    Pour in the egg mixture, ensuring it spreads evenly across the pan.
4.    When about 80% cooked, begin rolling the omelette from one side, folding little by little until a neat roll forms.
5.    Remove from the pan and cut into strips for filling.
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Preparation Before Rolling
•    Cut the nori sheet in half to make 2 pieces.
•    Prepare a small bowl of water and a lightly damp towel.
Lightly wet your hands, then pat them on the towel to remove excess moisture. This helps prevent the rice from sticking.
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Making the Eho-maki
1.    Prepare the fillings
Cut all fillings into strips about 10 cm long.
2.    Set up the nori
Place a sheet of nori vertically on a sushi mat, with the rough side facing up. Align the bottom edge of the nori about 5 mm from the edge of the mat closest to you.
3.    Spread the rice
Spread a thin, even layer of sushi rice over the nori, leaving the top 2 cm clear with no rice.
4.    Add the fillings
Arrange the fillings in a line just below the midpoint of the rice.
5.    Roll tightly 
Starting from the bottom edge, roll the sushi firmly using the mat as a guide. Use your thumbs to lift the mat, while your fingers support the fillings underneath. Gently fold the mat over the fillings, keeping the roll snug and compact. Apply even, gentle pressure as you roll to shape it neatly.
6.    Seal the roll
Once rolled, lift the mat slightly and continue rolling forward to seal the edge of the nori.