Osaka zushi (Osaka Sushi) ｜ Our Regional Cuisines
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Image Source :"Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests)
RECIPE
Ingredients (4 servings)
- [Sushi Rice] Rice 3 cups
- [Sushi Rice] Soup kombu(=kelp) 10 cm square
- [Awase-zu(sweet and sour dressing) A] Vinegar 4 tbsp.
- [Awase-zu(sweet and sour dressing) A] Sugar 1.5 tbsp.
- [Awase-zu(sweet and sour dressing) A] Salt 1 tsp.
- Shrimp 2
- [Seasoned Vinegar B] Vinegar 2 tbsp.
- [Seasoned Vinegar B] Sugar 0.5 tbsp.
- [Seasoned Vinegar B] Salt 0.5 tsp.
- [Seasoned Vinegar B] Egg 1.5
- [Seasoned Liquid C] Dashi (=Japanese soup stock) 0.5 tbsp.
- [Seasoned Liquid C] Mirin(=sweet rice wine) 0.5 tbsp.
- [Seasoned Liquid C] Sugar 1 tbsp.
- [Seasoned Liquid C] Salt A little
- Grilled conger eel (store-bought) 2
- [Seasoned Liquid D] Dashi (=Japanese soup stock) 70 cc
- [Seasoned Liquid D] Dark soy sauce 2 tbsp.
- [Seasoned Liquid D] Mirin(=sweet rice wine) 2 tbsp.
- [Seasoned Liquid D] Sugar 1 tbsp.
- Dried shiitake mushrooms 3
- [Dipping Sauce E] Dipping sauce 100 cc
- [Dipping Sauce E] Sugar 1.5 tbsp.
- [Dipping Sauce E] Dark soy sauce 1 tbsp.
- Small pickled sea bream (store-bought) 3
- Grilled seaweed 1／3 sheet
- Ingredients for thick rolls and Datemaki are excluded.
How to cook
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1. Remove the back vein from the shrimp, wash with water, skewer a bamboo stick along the back from tail to belly, and boil in salted water.
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2. Once cooled, remove the skewer, peel the shells, and soak in the combined vinegar mixture [B] for 5-6 minutes before cutting into two pieces.
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3. Season the eggs with [C] and cook them to a thickness of about 2 cm.
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4. Boil the grilled conger eel in [D] for about 10 minutes, let it cool while soaking in the cooking liquid.
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5. Rehydrate the shiitake mushrooms in water, simmer in [E] to absorb the flavor, then finely chop.
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6. Adjust the size of items 2, 3, and 4 to fit the sushi mold, cut them into rectangles, and press them into the mold.
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7. Wet the sushi mold, place wet leaf wraps cut to the size of the mold, evenly pack sushi rice, place the omelet on top, arrange the shrimp attractively, add another layer of leaf wraps, cover with a pressing lid, and evenly apply pressure with a wooden mold.
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8. Using the same method, fill half the sushi rice, sprinkle with item 5, add the remaining sushi rice on top, layer with conger eel and leaf wraps, then press.
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9. Similarly, fill half the sushi rice, lay out grilled seaweed, place the remaining sushi rice on top, layer with small pickled sea bream and leaf wraps, then press.
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10. Cut 7, 8, and 9 into six equal portions each, and arrange one type on each serving dish.
provider : "Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
