200 g pollock 300 g sushi rice 300 g wheat flour nori leaves mirin rice vinegar shitake mushrooms spring onions salt soy sauce beef soup powder
boil the sliced pollock for 2 hours, and skim them out. add to the pollock filet egg white, one teapsoon each of salt, sugar and mirin and puree. put the resulting paste into a baking paper and bring into a shape, that’s good for making cuts for the makis. boil the sushi rice, and use nori leafes to make the makis. you’ll find plenty of guides on making maki sushi or the udon.
to the water where the pollocks were boiling in, add beef soup powder, two table spoons of soy sauce, sliced shitake mushrooms, one half a sliced nori leaf, and boil for ten minutes before adding the udon and slices spring onions. the sushi is best kept refrigerated for a day because the naruto will become more palettable, also boiling the udon separately. i posted this before but deleted because the pollock was terrible, but one day in the refrigerator and it’ll be fine. cost where about 5 €.
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200 g pollock
300 g sushi rice
300 g wheat flour
nori leaves
mirin
rice vinegar
shitake mushrooms
spring onions
salt
soy sauce
beef soup powder
boil the sliced pollock for 2 hours, and skim them out.
add to the pollock filet egg white, one teapsoon each of salt, sugar and mirin
and puree. put the resulting paste into a baking paper and bring into a shape, that’s good for making cuts for the makis.
boil the sushi rice, and use nori leafes to make the makis. you’ll find plenty of guides on making maki sushi or the udon.
to the water where the pollocks were boiling in, add beef soup powder, two table spoons of soy sauce, sliced shitake mushrooms, one half a sliced nori leaf, and boil for ten minutes before adding the udon and slices spring onions. the sushi is best kept refrigerated for a day because the naruto will become more palettable, also boiling the udon separately.
i posted this before but deleted because the pollock was terrible, but one day in the refrigerator and it’ll be fine. cost where about 5 €.