Naomi Shimizu

Futomaki Sushi

Rice:
3-1/2 cups sushi rice 875 mL
(Kokuho Rose brand, if available)
1/2 cup white vinegar 125 mL
1/2 cup granulated sugar 125 mL
1 tsp salt 5 mL
6 sheets Nori 6
3 tbsp Oboro (dried flaked codfish) 45 mL
Wasabi powder
Mushrooms for stuffing:
10 dried shiitake mushrooms 10
3 tbsp granulated sugar 45 mL
1/2 tsp salt 2 mL
2 tbsp soy sauce 30 mL
Eggs for stuffing:
6 eggs 6
1/4 cup granulated sugar 50 mL
1/2 tsp salt 2 mL
Nonstick cooking spray or vegetable oil
Spinach for stuffing:
1 pkg (10 oz/300 g) spinach, trimmed 1

Rice: In rice cooker insert or large bowl, soak rice in 4 cups (1 L) cold water for 2 hours. Do not drain. Cook in rice cooker according to manufacturer’s directions or pour into large saucepan and bring to boil over medium-high heat. Boil for 1 minute. Reduce heat to low, cover and cook without lifting lid, for 15 minutes. Remove from heat and let stand for 15 minutes.
Meanwhile, in small saucepan or in glass dish in microwave, combine vinegar, sugar and salt and heat over medium just until sugar is dissolved. Pour over cooked rice and toss with a chopstick to coat. Spread into wooden rice tray or shallow dish and fan rice to cool.
Meanwhile, prepare fillings.
Mushrooms: In saucepan, cover mushrooms with 2 cups (500 mL) warm water. Let stand for about 20 minutes or until softened. Place over high heat and bring to boil. Reduce heat and simmer for about 20 minutes or until mushrooms are soft and most of liquid is evaporated. Stir in sugar, salt and soy sauce. Boil gently, stirring often, for about 10 minutes or until liquid is absorbed. Let cool. Remove stems from mushrooms and discard. Cut caps into thin slices. Set aside.
Eggs: In a large bowl, whisk eggs until blended. Whisk in sugar and salt. Heat a large nonstick griddle or skillet over medium-low and spray with cooking spray or lightly grease. Pour a thin stream of egg mixture in a square about the same size as the Nori sheets about 1/8-inch (3 mm) thick. Cook for about 2 minutes or until egg is set. With a thin spatula, carefully fold over two opposite edges of the square into a rectangle like a pamphlet. Gently transfer omelette to a plate to cool. Repeat with remaining egg mixture, making about 8 omelettes and stacking on plate. Chilled until completely cool. Cut lengthwise into 6 thin strips. Set aside.
Spinach: Wash spinach and with just the water clinging to leaves, place in a large saucepan over medium-high heat. Cover and cook for about 3 minutes or just until wilted. Transfer to a colander to cool. Press out liquid with a spatula. When cool, use hands to squeeze handfuls of spinach to drain out moisture. Chop spinach. Set aside.

Assembly: Place one Nori sheet on a sushi rolling mat. With moist hands, press one-sixth of the cooled rice onto Nori in an even layer, leaving a 1-inch (2.5 cm) border at one edge plain. Starting at edge opposite plain edge, place one strip of omelette about 2-inches (5 cm) from edge, parallel to border. Place one-sixth of the mushrooms along side egg. Top with one-sixth of the spinach and sprinkle with one-sixth of the Oboro. Starting at same edge, use rolling mat to roll up Nori and enclose filling, pressing firmly to shape into a cylinder. Repeat with remaining Nori, rice and fillings. (Can be wrapped and refrigerated for up to 8 hours). Cut each cylinder crosswise into 8 pieces. Place on serving platter. In small bowl, mix wasabi powder with enough water to make a thick paste. Serve with Futomaki. Makes 48 pieces.

Chawan Mushi (Steamed Egg Custard)

A traditional Japanese New Year dish eaten as a starter to the festive meal.

2 dried shiitake mushrooms 2
1 tsp granulated sugar 5 mL
1 tsp soy sauce 5 mL
4 slices (each1/4-inch/5 mm thick) Kamoboko 4
(steamed fish cake)
8 drained canned gingko nuts 8
1 small boneless skinless chicken breast, 1
cut into 8 pieces
2 tbsp cooked salad shrimp 30 mL
4 small sprigs fresh coriander leaves 4
Custard:
3 eggs 3
2 cups chicken stock 500 mL
1 tsp soy sauce 5 mL
1/2 tsp salt 2 Ml

In saucepan, cover mushrooms with 1/2 cup (125 mL) warm water. Let stand for about 20 minutes or until softened. Place over high heat and bring to boil. Reduce heat and simmer for about 20 minutes or until mushrooms are soft and most of liquid is evaporated. Stir in sugar and soy sauce. Boil gently, stirring often, for about 3 minutes or until liquid is absorbed. Let cool. Remove stems from mushrooms and discard. Cut each cap into four thin slices. Place two slices of mushroom into each of four 1-cup (250 mL) size Chawan Mushi cups or heatproof mugs.
Place slices of Kamoboko on cutting board. Cut a 1-inch (2.5 cm) long slit in the centre of each slice, leaving half-moon shape intact. Insert one end of the half-moon through the slit and pull through to make a twist. Place 1 twist in each cup. Add 2 gingko nuts, 2 pieces of chicken, and one-quarter of the shrimp to each cup.
Custard: In a glass measuring cup with a spout, whisk eggs to blend. Whisk in chicken stock, soy sauce and salt until blended. Pour even amounts into each cup. In a large pot with a lid, bring about 3-inches (7.5 cm) of water to boil over high heat. Place cups into water and reduce heat to medium. Place lid on pot and prop open with a chopstick to allow condensation to slide down lid and into pot rather than into cups. Boil gently for about 15 minutes or until knife inserted in the centre of custard comes out clean. Remove from water bath. Top each custard with coriander sprig and cover with Chawan Mushi cup lid to serve. (If using mugs without lids, a small piece of foil can be used). Makes 4 servings.

Tip: If Chawan Mushi cups or heatproof mugs are unavailable, 1-cup (250 mL) canning jars can be used.
Kamoboko can be found in the refrigerator section of Asian grocery stores.
Gingko nuts are available in cans in Asian grocery stores and some major supermarkets.