Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, japanese-western fusion fat california rolls with kombu seaweed. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Order online from Tomo Japanese Fusion on MenuPages. It's low in fat with a reasonable caloric content, making it a healthy addition to most diets. Kombu, a kelp seaweed with a robust flavor, thrives off the coasts of China, Japan and Korea.
Japanese-Western Fusion Fat California Rolls with Kombu Seaweed is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Japanese-Western Fusion Fat California Rolls with Kombu Seaweed is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook japanese-western fusion fat california rolls with kombu seaweed using 22 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Japanese-Western Fusion Fat California Rolls with Kombu Seaweed:
- Take 1000 grams Uncooked white rice
- Make ready 6 sheets Toasted nori seaweed
- Take 3 cm Kombu
- Take 1 tbsp each Sake and mirin
- Make ready The fillings:
- Make ready 1 Carrot
- Prepare 2 Avocado
- Get 3 Eggs
- Make ready 1 Cucumber
- Get 7 stick Imitation crab sticks
- Get 3 tsp Sugar (For the rolled omelette)
- Get Sushi rice:
- Get 150 ml ◎Sushi vinegar or regular vinegar
- Get 1 pinch ◎Salt
- Prepare 1 ◎White sesame seeds
- Get Sweet and salty simmered carrots:
- Make ready 1 tsp ▲Dashi stock granules
- Take 1 tbsp ▲Mirin
- Take 3 tbsp ▲Sugar
- Prepare 3 tbsp ▲Soy sauce
- Prepare 2 tbsp ▲Sake
- Make ready 1 Sushi vinegar (to keep from sticking to your hands)
Kombu is an edible kelp (seaweed) and responsible for umami. It's used in many Japanese recipes like dashi (Japanese stock), sushi rice, and hot pot. Kombu is hard to digest on its own and must be cooked for a long time before eating. Therefore, it is mostly valued for its depth of flavor - Umami.
Steps to make Japanese-Western Fusion Fat California Rolls with Kombu Seaweed:
- Add 1 tablespoon each of sake and mirin to the rice, pour a little less water than usual to make hard rice, lay the konbu kelp on top, and cook! (photo above is what it looks like after cooking).
- Prepare the ingredients. Cut the carrots into 1cm thick sticks, and boil in a bit of water with the ▲ ingredients to flavor. Turn off the heat once the water content has mostly evaporated, and let cool.
- Add 3 teaspoons of sugar to the eggs and make an omelette (If you make it as long as the length of the seaweed, then there will be no waste). Cut into about 1 cm thick strips after it has cooled.
- Use a ripen avocado. Cut in half with a knife, and twist apart with your hands as shown in the photo. Cut into lengthwise strips.
- Cut the cucumber 1cm thick, sprinkle with salt, and let sit for a while for the water to seep out. Wipe the water from the surface before using. Tear the imitation crab by hand.
- Make the sushi rice. Boil vinegar and salt into a small saucepan, and immediately turn off the heat after bringing to a boil. Add the vinegar to the rice, and mix together as if cutting the rice. Then, fan it down until it cools. Sprinkle white sesame and mix, and the sushi rice is ready.
- Leaving about 1 cm at the opening and about 3 cm at the end of the nori seaweed open, thinly spread out the rice, coat your hands in sushi vinegar, and flatten it all out evenly while pressing down on it with your hands. Lay the ingredients, and roll it up. Place the roll wrap-side down, and cut after letting it sit for a while.
- Here's an inside-out version of the rolls.
Wondering how to cook with Japanese seaweed? Here's a look at five popular varieties and the wonderful Full of umami and with great texture, kombu is a key ingredient in the Japanese broth known as dashi. A wonderful source of magnesium, wakame is low in calories and virtually fat free. From the left, a luscious melted roe is lacquered over this springy and fat scallop that rests above. In the West, dashi may well be the unsung hero of Japanese cooking.
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