Things to know about Futomaki Recipe
Japanese Traditional Thick Roll from Kansai – Futomaki is a variety of nutritious and delicious sushi. It has an attractive appearance because of its colorful filling consisting of vegetables and some seafood.
The Japanese name Futomaki means fat roll as it is 4 cm (1.6 in) thick and consists of nori seaweed, sushi rice, and other tasty fillings such as carrots, cucumbers, and mushrooms. Some choose to include boiled shrimp for added flavor. It originates from the Region of Kansai and is popular festival food. The best way to enjoy eating it is with a chopstick. In traditional Japanese culture, it is consumed during Setsuban or the start of a new season as a welcome ritual.
Delightful Japanese Traditional Thick Roll from Kansai. Authentic Recipe of Futomaki.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 3 pcs Egg Large
- 2 tbsp Vegetable Oil
- 3 tbsp Dashi Japanese soup stock
- 2 tsp White Sugar – Regular Sugar – Granulated Sugar
- 1 tsp Soy Sauce
- 1 tsp Mirin
- 1 pinch Salt
- 4 tbsp Rice Vinegar – Rice Wine Vinegar
- 2 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 2 tsp Salt
- 2 cups Sushi Rice Uncooked
- 1⅛ cups Water
- 1 strip Kelp
- 3 sheets Nori Seaweed
- 4½ cups Sushi Rice Cooked
- ½ pc Carrot
- ½ pc Cucumber
- ⅓ packet Kanpyo
- 1 cup Water For the Kanpyo
- 1 cup Dried Shiitake Mushroom
- 2 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 2 tbsp Sake
- 2 tbsp Soy Sauce
- 100 ml (3.38 floz) Water Additional
- Prepare and weigh all ingredients ahead of time.
- Whisk in a small bowl and do it in a zigzag motion to avoid mixing the egg.
- Put all the seasoning (dashi, sugar, salt, soy sauce, mirin) and mix well again.
- It is good to use a tamagoyaki pan or square pan.
- Heat the pan in medium fire and use a paper towel to grease the pan with oil.
- Put some egg mixture to try if the pan is already hot. If it sizzles, then put a thin layer of the egg mixture and tilt it lightly to cover all the pan's surface.
- Poke all small bubbles on the surface, and when the egg sets, then start to roll on the other side of the pan.
- Apply oil again on the surface of the pan and under the rolled omelet using a paper towel.
- Pour another set of egg mixture and cover the pan and the bottom of the first omelet.
- Once the new layer of egg mixture sets, then roll it again on the side. Do the frying and rolling process three times or until the roll becomes thick and hard enough to cut.
- Cut the omelet into strips and set it aside.
- Wash the rice until it produces clear water.
- Drain the water and place the rice inside the rice cooker.
- Add water and kelp strips and cook the rice according to the rice cooker's instruction.
- While you cook the rice, mix the rice vinegar, salt, and sugar in a small bowl and heat over medium fire. Wait until the sugar dissolves and set it aside.
- Rinse the wooden tub with water and wipe it with a cloth to remove excess water.
- Put the cooked rice into the wooden tub and take out the kelp strip.
- Put the sushi vinegar over the rice and mix it.
- Mix the rice using a rice spatula while fanning using a Japanese fan known as Uchiwa. It is optional, but you may use an ordinary fan but turn it to low speed.
- Leave the rice at room temperature and place a cloth on top to avoid drying.
- Put the mushroom and the Kanpyo in a separate bowl with water.
- You may cut the carrots, tamagoyaki, and cucumber in a long strip while you soak the mushroom and Kanpyo.
- Take out excess water from the mushroom (set aside the water from the mushroom), squeeze the Kanpyo, and cut the same length as with the nori sheet.
- Add water (additional) to the water from the mushroom and add sugar, sake, and soy sauce, and pour into a saucepan.
- Add the mushroom, Kanpyo, and carrots to the saucepan and boil, and set it in low heat to simmer until carrots become soft.
- Remove the ingredient from the saucepan and allow it to cool down.
- Arrange the Nori sheet on top of the sushi mat and put 1 ½ cup of rice on top.
- Spread the rice to about 5 mm (0.5 cm) thick and leave 3 cm (1.2 in) space at the Nori sheet's edge.
- Arrange the filling at the center of the rice in a line-up position.
- Put a little water at the edge of the Nori and roll going to the other side and press down the filling as you roll. Make sure to squeeze it tightly.
- Repeat the process for the remaining rice and fillings.
- Slice the futomaki roll into a smaller size.
Besides soy sauce, you may serve it with sushi ginger, and wasabi made from Kudzu if you like some spice.
— Specific Atributes of This Recipe:
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.