Syoten-zushi ｜ Our Regional Cuisines

1. Wash the rice, adjust the water, let it sit for 30 minutes or more, and cook it in the sushi rice mode of the rice cooker.

2. Combine awase-zu ingredients in a pot, heat them until dissolved.

3. After rice from step 1 is cooked, pour the sushi vinegar mixture from step 2 over it, and quickly mix it together.

4. Open the fried thin tofu pouches, which are elongated and bag-like, and blanch them in boiling water to remove excess oil

5. Add sugar, mirin, sake, and water to the fried thin tofu from step 4, then heat it. Once it boils, reduce the heat to medium, add soy sauce, and simmer until the liquid is reduced.

6. Soak kampyo in water, knead it with salt, rinse it thoroughly with water, then boil it in plenty of water not included in the ingredients. Once it boils, discard the boiling water.

7. In step 6, add sugar, dashi made from kelp and bonito flakes, mirin, and heat them. Once it boils, reduce the heat to medium, add soy sauce, and simmer until the liquid is reduced. Once cooled, cut it into 6 pieces to match the width of toasted seaweed sheets.

8. Stuff the sushi rice into the fried thin tofu pouches from step 5 and shape them.

9. Place a sheet of toasted seaweed on "sudare" (a bamboo sushi rolling mat), spread 150g of sushi rice (step3) evenly over it, then place 3 pieces of kampyo and sakura denbu on the near side. Starting from the edge, roll it like "の” letter.