Futo-Maki

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

Thick-Rolled Sushi

Preparation info

Makes
sixteen pieces

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Ingredients

2 nori sheets
1 quantity su-meshi

Asia
Japan
Fish course
Pescatarian

Method

To make the omelette, mix the beaten eggs, dashi stock, sake and salt in a bowl. Heat a little oil in a frying pan on a medium-low heat. Pour in just enough egg mixture to thinly cover the base of the pan. As soon as the mixture sets, fold the omelette in half towards you and wipe the space left with a little oil.