Barazushi (Okayama Style)

Name: Barazushi (Okayama Style)
Total time: 115 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 50 g beans; 80 g carrot; 150 g Conger eel; 200 g Eggs; 60 g Fried Tofu; 500 g Japanese short-grain rice; 20 g Katsuobushi (dried bonito flakes); 60 g Koikuchi soy sauce; 5 g Kombu; 150 g lotus root; 45 g mirin; 10 g Mitsuba; 2 g Nori; 70 g rice vinegar; 30 g Sake; 5 g salt; 5 g sesame seeds; 100 g shiitake mushrooms; 200 g shrimp; 30 g sugar; 550 g Water

⏱️ 115 dk 🔥 910 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
50 g beans
80 g carrot
150 g Conger eel
200 g Eggs
60 g Fried Tofu
500 g Japanese short-grain rice
20 g Katsuobushi (dried bonito flakes)
60 g Koikuchi soy sauce
5 g Kombu
150 g lotus root
45 g mirin
10 g Mitsuba
2 g Nori
70 g rice vinegar
30 g Sake
5 g salt
5 g sesame seeds
100 g shiitake mushrooms
200 g shrimp
30 g sugar
550 g Water

Hazırlanışı

Steep 5 g kombu in 550 g water in a pot, then heat gently and remove kombu before boiling.

Cook 500 g Japanese short-grain rice with the kombu dashi.

Combine 70 g rice vinegar, 30 g sugar, and 5 g salt in a small bowl and mix well.

Barazushi (Okayama Style)

Malzemeler

Hazırlanışı

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