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Ehoumaki Lucky Direction Sushi Roll (Inaka maki)

Easy sushi roll for Setsubun Festival
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Soaking Time for Dried Foods 2 hours
Course all
Cuisine Japanese
Servings 2 rolls

Equipment

  • 1 Sushi Mat
  • 1 18✖️18cm rectangle pan for tamagoyaki Regular Round pan can be used instead
  • 1 bowl
  • 1 pot

Ingredients
  

・Sushi Rice

  • 1 Rice Cup Rice
  • 3~4 TBS Sushi vinegar

・Dried Shiitake Mushroom

    • 3~4 Dried Shiitake Mushroom
    • 1 tbs Sugar
    • 1 tbs Mirin
    • 1 tbs Soy Sauce

    ・Kanpyo

    • 1 package Kanpyo (about 30g) Aburaage can be used instead
    • 1 cup Kombu dashi or water
    • 1 tbs sugar
    • 1 tbs mirin
    • ½ tbs soy sauce

    ・Tamagoyaki18×18cm rectangle pan5 large eggs2 1/2 tbs Mentsuyu2 1/2 tbs Watera pinch of sugar

    • 5 eggs large
    • 2½ Mentsuyu another ratio: 4 tbs Dashi/ 1 tbs soy sauce
    • 2½ water
    • a pinch of sugar

    Ingredients for Easier Version

    • 30 g carrot
    • 30 g lotus root spinach or sesame can be used instead

    ・cucumber

      ・Nori Sheet

        Instructions
         

        Dried Shiitake mushroom

        • Soak in water until fully rehydrated, about a couple of hours, or overnight in the fridge.
          Put them in a pot with sugar and the water used to rehydrate the shiitake mushroom.
          Cook on low heat for ten minutes, to make it soft, and then mirin and soy sauce are added to give them a delicious flavor.
          Cook until almost all the liquid is gone.

        Kanpyo

        • Cut into the length you can easily handle, and then wash. Add a pinch of salt and rub to soften the fiber. Wash the salt and soak in water for 10 to 15 mins until fully rehydrate.
          Add water to cover and boil for 10 mins until soft.
          Drain, add a table spoon of sugar, pour water or kombu dashi to cover, and cook for 10 mins until soft.
          After 10 minutes, add mirin and soy sauce to the pot and cook 10 to 15 mins until seasoned.

        Tamagoyaki

        • Crack 5 eggs in a bowl, add 2 1/2 tablespoons of Mentsuyu and the same amount of water. And Add a pinch of sugar.
          I don't usually add sugar to Tamagoyaki, but for sushi filling, just a little bit of sweetness balances all the components.
          Beat the eggs well until the egg whites are mixed, then add seasonings.
          Start cooking 1 to 2 scoops of egg mixture, cook on medium heat, roll it up while the eggs are still wet.
          Slide the egg away from you, then grease the pan again, and add egg mixture, run the mixture under the cooked egg, then roll it up. Repeat the process until the mixture is gone.

        Sushi rice

        • Drizzle the sushi vinegar over hot steaming rice, use your paddle like cutting the rice. Cover the each grain with the sushi vinegar with this motion. Do not smash the grain otherwise your sushi rice end up mushy.
          Allow the rice to cool to room temperature.

        Assemble

        • Place a bamboo sushi mat on the kitchen counter, place a sheet of nori on the the shiny side facing down.
          Wet your hands to prevent the rice from sticking with vinegary water.
          Take a handful of sushi rice, about 150g, a little less than usual because the filling is plenty today, and spread it evenly over the nori, leaving about 1 inch of nori at the top.
          Place Tamagoyaki, cucumber, sliced dried shiitake and Kanpyo in the center of the rice.
          Roll the Ehoumaki:Lift the edge of the bamboo mat with index finger and thumb, hold the fillling with the rest of the finger, and start rolling the nori over the filling.Continue rolling using the bamboo mat, applying gentle pressure and tightly to shape the roll.Push the rice of the edges with the moistened finger.

        Easier Version

        • Mince your carrot and Lotus root.
          Spinach or sesame seeds can be used instead.
          Put them in the heat proof bowl, and cook in the microwave for 1 mins at 800w.
          Pour over the sushi vinegar and mix it into the steaming hot rice.
          Spread onto the Nori sheet, about 200g this time, then arrange Tamagoyaki and cucumber.
        Keyword ehoumaki, inakamaki, Setsubun, sushi, 恵方巻き, 田舎巻き, 節分