Ha Zushi/Leaf Rapped Sushi ｜ Our Regional Cuisines
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Image source: Mami Sato, Jin-ai University
RECIPE
Ingredients (4 servings)
- Rice 2 cups
- Dashi kombu ( kelp) 6 cm (2.3 inches) square
- Sushi vinegar As needed
- Dried shiitake mushrooms 4
- Freeze-dried tofu (koyadofu) 10g
- Canned bamboo shoots 100g
- Fried thin tofu 1
- Boiled hijiki seaweed 3 tbsp.
- Carrot 1／4
- Sweet soybeans As needed
- Aburagiri (tung tree leaves) 10-15 leaves
- [Seasonings A] Rehydrated shiitake mushroom soaking liquid 1 cup
- [Seasonings A] Sake 3 tbsp.
- [Seasonings A] Mirin(=sweet rice wine) 2 tbsp.
- [Seasonings A] Soy sauce 3 tbsp.
- [Seasonings A] Sugar 2-3 tbsp.
How to cook
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1. Rehydrate the dried shiitake mushrooms in plenty of water. Cut them finely, and reserve the soaking liquid for later use in cooking.
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2. Rehydrate the freeze-dried tofu in water and cut it into small pieces.
You can use pre-cut commercially available thin freeze-dried tofu for convenience. -
3. Cut the thin deep-fried tofu into vertical quarters and then into thin strips. Slice the bamboo shoots into thin slices (approximately 2x1 cm or .79 x .39 inches). Cut the carrot into thin strips.
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4. In a pot, combine the rehydrated shiitake mushrooms, freeze-dried tofu, thin deep-fried tofu, bamboo shoots, carrot, and boiled hijiki seaweed with seasoning A. Simmer until the liquid reduces.
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5. Cook the rice with dashi kombu (kelp) and mix it with sushi vinegar to make sushi rice.
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6. Mix the sushi rice with the prepared ingredients from step 4, being careful not to crush the sweet soybeans.
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7. Place the sushi rice mixture on aburagiri leaves, fold them in half, and gently press with both hands.
provider : Fukui Prefecture
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
