Text 13094, 89 rader
Skriven 2007-03-17 10:04:21 av Carol Shenkenberger (6:757/1)
  Kommentar till text 11386 av MICHAEL LOO (1:123/140)
Ärende: Re: smorgasbord 12
==========================
*** Quoting MICHAEL LOO from a message to DALE SHIPP ***

 DS> California roll is sometimes more appropriate than sushi.

ML> California roll is a particular kind of maki: I believe that
ML> it originally was invented to show off the greatest product
ML> of California other than wine - the avocado. It was: a strip
ML> of avocado and a king crab leg laid on a nori (seaweed) lined
ML> sheet of rice, brushed with a dab of mayo and maybe wasabi,
ML> rolled up, rolled in sesame seeds or the like, and sliced into
ML> your little dollar rounds. When made with ripe avocado and real
ML> crab it actually is not bad. By the way, this kind of maki, with


Not bad at all.  In fact, they make it here in Japan but not with mayo unless
it's a wasabi-mayo mix.  Really!  Not kidding!  They call it California roll
and the locals like it quite well.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sushi Rolled in Seaweed - Norimake-Sushi
 Categories: Japan, Asian, Pressure
      Yield: 1 Servings
 
      4 lg Dried Mushrooms
      6 c  Vinegared Rice
      1 pk Nori; (Seaweed)
      1 lb Fresh Spinach
      2    Eggs
      2 cn Broiled Eels; 3 1/2-4 Oz
           -Cans
      1 oz Red Pickled Ginger
      6 tb Soy Sauce; Shoyu
      2 tb Sake; -Or-
           Dry Sherry
      3 tb Sugar
      2 ts Sugar
    1/4 ts Salt
      1    Sudare - Bamboo Mat For
           -Sushi
 
  Soak mushrooms in enough lukewarm water to cover until soft. Cook in
  same water until tender. Add 3 tablespoons sugar, 2 tablespoons sake
  and 4 tablespoons shoyu. Simmer over low heat until liquid is
  completely absorbed. Cut into 1/4" strips.
  
  Wash spinach. Cook in small amount of lightly salted water until just
  tender (do not overcook). Drain and blanch quickly in cold water.
  Squeeze out as much water as possible. sprinkle with 1 tablespoon
  shoyu and mix well.
  
  Cut eels into 1/2" wide strips.
  
  Cut pickled ginger into very fine pieces.
  
  Beat eggs lightly with 1 tablespoon shoyu, 2 tablespoons water and 2
  teaspoons sugar. Pour egg mixture into lightly oiled medium sized
  skillet and cook, undisturbed, over low heat until underside is just
  set: using a broad spatula, carefully lift and turn over to cook
  other side. Turn out to cool; cut into small strips.
  
  TO ROLL: lay sheet of seaweed on "sudare" with end of seaweed even
  with the end of the mat. Spread seaweed with an even layer of
  vinegared rice about 1/2" thick, keeping to within an inch of the
  edge of the seaweed on all sides. On rice arrange mushrooms, spinach,
  egg strips, eel, and pickled ginger, each layered on the other in
  long horizontal lines. Begin rolling away from you, being careful to
  keep ingredients in place. When the edge of the "sudare" touches the
  rice, lift it and finish rolling. Roll again with the "sudare",
  applying a slight amount of pressure to tighten the roll.
  
  Cut each roll into 8 pieces about 1/2" thick. Serve with cut ends up.
  Makes 24 pieces (3 rolls, 8 pieces each)
  
  Per serving: 451 Calories (kcal); 10g Total Fat; (19% calories from
  fat); 25g Protein; 74g Carbohydrate; 374mg Cholesterol; 1005mg Sodium
  Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Vegetable; 0
  Fruit; 1 Fat; 3 Other Carbohydrates
  
  Recipe by: The Pleasures of Japanese Cooking
  
    Converted by MM_Buster v2.0n.
 
MMMMM
The above sounds complex but it actually pretty easy to make.
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)