Name: Futo-Maki (Thick-Rolled Sushi)
Yield: Makes sixteen pieces
Cuisine: Japanese
Ingredients: 10 ml/2 tsp sake; 2 eggs, beaten; 25 ml/1½ tbsp second dashi stock, or the same amount of water and 5 ml/1 tsp dashi-no-moto; 1 quantity su-meshi; 2 nori sheets; 15 ml/1 tbsp shoyu; 7.5 ml/1½ tsp caster (superfine) sugar; 120 ml/4 fl oz/½ cup second dashi stock, or the same amount of water and 1½ tsp dashi-no-moto; 6 raw large prawns (shrimp), heads and shells removed, tails intact; 5 ml/1 tsp mirin; 10 chives, about 23 cm/9 in long, ends trimmed; 4 dried shiitake mushrooms, soaked in a bowl of water overnight; 2.5 ml/½ tsp salt; vegetable oil, for frying; 4 asparagus spears, boiled for 1 minute in lightly salted water, cooled