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Kumamoto Nankan-age Ginger Rice Sushi Rolls cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you simply, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Kumamoto Nankan-age Ginger Rice Sushi Rolls dishes you make.
Alright, don’t linger, let’s practice this kumamoto nankan-age ginger rice sushi rolls formula with 15 elements which are absolutely easy to receive, and we have to process them at the very least through 7 ways. You should devote a while on this, so the resulting food could be perfect.
Ingredients requirements of Kumamoto Nankan-age Ginger Rice Sushi Rolls:
- Take 4 for Nankan-age
- Require 100 ml for ◎Japanese dashi stock
- Require 1 tbsp for ◎ Soy sauce
- Provide 1 tbsp - ◎ Usukuchi soy sauce
- You need 1 tbsp of ◎Mirin
- Make ready 1 tbsp - ◎Sugar
- Need 540 ml for Raw rice
- Provide 90 ml of ● Sushi Vinegar (store bought)
- Give 2 tbsp ●Toasted sesame seeds
- Make ready 60 grams - ● Sweet pickled ginger (handmade)
- Make ready 8 ・Asparagus
- Get 4 for ・Imitation crab sticks
- Get 1 small of can ・Canned tuna
- Take 1 tsp - Sugar
- Provide 1 tsp - Soy sauce
Kumamoto Nankan-age Ginger Rice Sushi Rolls start cooking:
- Pour hot water over the Nankan-age to remove excess oil on the surface.
- Add ◎ ingredients - dashi, dark soy sauce, light soy sauce, mirin, and sugar to the de-oiled Nankan-age in a pan. Cover with a small lid that fits right on top of the contents (a drop lid or otoshibuta) and simmer gently until the nankan-age absorbs the flavors.
- Cook the rice. Mix the ● ingredients (sushi vinegar, ground sesame, and minced sweet-pickled ginger) into the freshly cooked rice using a cut-and-fold motion.
- Boil the asparagus and set aside. Drain the oil from the canned tuna, and mix in 1 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry the tuna in a dry pan until crumbly.
- Spread plastic wrap on a sushi mat, lay the the simmered Nankan-age on top, and spread it with the mixed sushi rice from step 3.
- Place the boiled asparagus, crab sticks and cooked tuna in the middle and roll up the Nankan-age and rice as you would a sushi roll.
- Neaten the roll by pressing it over the plastic wrap that you spread out under the roll.
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