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 are able to track the history of written recipes way back into the far past, at least as far into history as ancient Egypt, and maybe even further. Having said that, sadly, these early cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to academics is a collection of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the chefs of Roman times used a good variety of herbs and spices, including a few you will know like basil, mint and dill. As we move on, we have some recipe books which appeared in the 1300s : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the curry that is served today, but instead recipes for the types of meals on the tables of the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the East, including spices such as basil and rosemary. These new foods and spices led to an outbreak in manuscripts on cooking, the majority of which are kept safe in private libraries. During the following few hundred years, the upper-class families of Europe competed to offer the most exotic meals, and as a result chefs and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that formal cookery and cookery books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the advent of the 20th century, cooking books are in great demand, mostly as a result of increased literacy, increased leisure time and having more disposable income. The revolution that is television brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Maki Sushi (Rolled Sushi) recipe.
