Temari Sushi - Elemental Cooking School by Sachie
When it’s Cherry Blossom season in Japan, we often make a lunch box full of Temari along with other dishes and take them to a park to enjoy a delicious lunch while looking at the beautiful blossoms.
Ingredients
- 400g Beef Mince
- 6 Dried Shiitake, soaked in hot water for 10 minutes
- 240g Mung bean sprouts
- 240g Carrot, julienne cut
- 160g or 1 ½ Cucumber, sliced
- 1 Red capsicum, sliced
- 4 Garlic cloves, chopped
- Sesame oil
- Salt
- Soy sauce
- Cooking Sake
- Sesame seed
- Vegetable oil
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