Grilled-eel oshi sushi |
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Ingredients 20g of bonito flakes 1 piece of unagi (depending on the serving) 30g of picked japanese cucumber 1 piece of seaweed sheet 300g of sushi rice 1 tsp of white sesame seeds.
Seasonings 1 cup of dark soy sauce 40g of rock sugar 2 ½ rice wine 80g of malt sugar ½ cup each of sugar, sweet rice wine.
Method 1. Boil seasoning with a portion of the bonito flakes, turn down the heat and simmer until it thickens. Rinse eel and brush seasoning over 3 times, then roast it in an oven. 2. When it is done, cut into pieces. Rinse and slice cucumber. 3. Cut seaweed sheet into 4cm wide strips. Line a cling wrap on the base of sushi mould, attach frame, spread sushi rice and flatten with cover. Add in white sesame seeds, cucumber, the remaining bonito flakes, seaweed sheet and eel respectively, press evenly with cover. 4. Remove sushi mould and cling wrap, cut sushi into several portions and serve.
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