Makizushi - Uwajimaya

Name: Makizushi - Uwajimaya
Ingredients: Shrimp powder (oboro, denbu); Kamaboko (fish cake), cut into 1/2″ strips; Egg strips – 2-3 eggs, 1 Tablespoon sugar, 1/4 teaspoon salt, 1/2 teaspoon mirin. Mix, cook on low heat, cool slice into 1/2″ strips; Shiitake Mushrooms – soak, remove stems, slice 1/2″ strips, cook in dashi; Kampyo (gourd shaving) – soften, rub with salt, rinse, cook in dashi with Shiitake; Takuan (yellow pickled daikon), cut into 1/2″ strips; Cucumber (English or Japanese) cut into 1/2″ strips; Celery, slice into strips, rub with salt, rinse; Unagi (canned eel), refrigerate can, slice into strips (1 can = 10 rolls)

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Ingredients

Shrimp powder (oboro, denbu)
Kamaboko (fish cake), cut into 1/2″ strips
Egg strips – 2-3 eggs, 1 Tablespoon sugar, 1/4 teaspoon salt, 1/2 teaspoon mirin. Mix, cook on low heat, cool slice into 1/2″ strips
Shiitake Mushrooms – soak, remove stems, slice 1/2″ strips, cook in dashi
Kampyo (gourd shaving) – soften, rub with salt, rinse, cook in dashi with Shiitake
Takuan (yellow pickled daikon), cut into 1/2″ strips
Cucumber (English or Japanese) cut into 1/2″ strips
Celery, slice into strips, rub with salt, rinse
Unagi (canned eel), refrigerate can, slice into strips (1 can = 10 rolls)