Assorted sushi with sea and mountain ingredients from Sanriku : SHUNGATE
Assorted sushi with sea and mountain ingredients from Sanriku
Ingredients
- Sole fillet 140g
- Scallops 2 large scallops
- Flavored salmon roe 40g
- Young Sendai soybeans 40g
- Edible chrysanthemum (optional) 10g
- Young green leaves 10g
- Chiogga beets (can be substituted with radish) 40g
- Rice 400g
- Nori seaweed shreds 10g
- Dried shiitake mushrooms (rehydrated with water) 6
- Water used to rehydrate the shiitake mushrooms 1 cup
- Soy sauce 2 tablespoons
- Sugar 3 tablespoons
- Sake A small amount
- Eggs 3
- Sugar A small amount
- Dashi (Japanese fish stock) A small amount
- Cooking oil 50cc
- Vinegar 20cc
- Cider vinegar 20cc
- Kombu seaweed A small amount
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