Recipe of Quick 'Eho Maki Rolls' with Seven Lucky Fillings

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, 'eho maki rolls' with seven lucky fillings. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

'Eho Maki Rolls' with Seven Lucky Fillings is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. 'Eho Maki Rolls' with Seven Lucky Fillings is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook 'eho maki rolls' with seven lucky fillings using 31 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make 'Eho Maki Rolls' with Seven Lucky Fillings:

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

Steps to make 'Eho Maki Rolls' with Seven Lucky Fillings:

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.

So that’s going to wrap this up with this special food 'eho maki rolls' with seven lucky fillings recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!