9 cup sushi rice
10 each sheets sushi nori (seaweed)
FILLING
2 oz package kampyo (dried gourd)
1 each carrot, cut lengthwise in 1/2 inc
10 each pieces of watercress, blanchd
9 each dried mushrooms, softened in water/cut int
3 1/2 oz can unagi (seasoned eel)
1 or
1 kamaboko (fishcake), cut in strips
Directions
Kampyo: Soak in water 15 minutes, rinse and drain. Mix 2 Tbsp. soy
sauce with 1 Tbsp. sugar. Bring to boil in small pan, add kampyo.
Simmer 2 minutes. Cool and cut in 10 inch lengths. Mushrooms and
Carrots: Cook carrots until tender, but not mushy. Mix 2 Tbsp. soy
sauce, 1 Tbsp. sugar, and 1 Tbsp. water in small pan. Cook carrots
and mushrooms in this sauce 5 minutes. Drain. Assembling the Rolls:
Place nori on sudare (bamboo mat) with edge closest to you 1/2 inch
from edge of the sudare. Spread sushi rice over nori about 1/2 inch
thick, leaving about 1 1/2 inch margin on edge farthese from you.
Arrange filling ingredients 1 inch from the edge closest to you - 5
strands Kampyo, 1 row each of mushrooms, carrot, watercress, eel.
Roll away from your body as you would a jelly roll. Work slowly,
pressing with the hands to keep ingredients in place. Cut each roll
into 8 pieces using a wet knife.
Servings: 1 servings
Maki Sushi (Rolled Sushi) Recipe brought to you by Recipe Ideas
Categories: Japanese
The History of Recipes
We can track the history of written recipes back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these ancient records were just very basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to experts are some clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later on, we have a couple of recipe books published in the fourteenth century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that is served today, but instead recipes for the types of food on the menus of the nobility of that time. For the next few years, the rich families of the West competed to serve the most extravagent banquests, and as a consequence, the best chefs and their recipes became highly prized. Nevertheless, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking publications were highly popular as a result of more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Maki Sushi (Rolled Sushi) recipe.
