Without Fail Cooking Recipe Kumamoto Nankanage Ginger Rice Sushi Rolls Savory Delicious

Simple cuisine ultimate Kumamoto Nankan-age Ginger Rice Sushi Rolls easy, tasty, practical.

15 ingredients, 7 steps, cooking Kumamoto Nankan-age Ginger Rice Sushi Rolls

How are you every body, at this time you get make recipe Kumamoto Nankan-age Ginger Rice Sushi Rolls with 15 ingredients and 7 steps. Below this is how to cook, please read carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 7 stages of easy cooking Kumamoto Nankan-age Ginger Rice Sushi Rolls.

Ingredients for Kumamoto Nankan-age Ginger Rice Sushi Rolls

1. You need : Nankan-age.
2. Prepare : ◎Japanese dashi stock.
3. You need : ◎ Soy sauce.
4. It’s : ◎ Usukuchi soy sauce.
5. You need : ◎Mirin.
6. It’s : ◎Sugar.
7. You need : Raw rice.
8. Prepare : ● Sushi Vinegar (store bought).
9. Prepare : ●Toasted sesame seeds.
10. You need : ● Sweet pickled ginger (handmade).
11. You need : ・Asparagus.
12. It’s : ・Imitation crab sticks.
13. You need : can ・Canned tuna.
14. It’s : Sugar.
15. You need : Soy sauce.

If all basic ingredients Kumamoto Nankan-age Ginger Rice Sushi Rolls it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking Kumamoto Nankan-age Ginger Rice Sushi Rolls

1. Pour hot water over the Nankan-age to remove excess oil on the surface.
   
2. Add ◎ ingredients - dashi, dark soy sauce, light soy sauce, mirin, and sugar to the de-oiled Nankan-age in a pan. Cover with a small lid that fits right on top of the contents (a drop lid or otoshibuta) and simmer gently until the nankan-age absorbs the flavors.
   
3. Cook the rice. Mix the ● ingredients (sushi vinegar, ground sesame, and minced sweet-pickled ginger) into the freshly cooked rice using a cut-and-fold motion.
   
4. Boil the asparagus and set aside. Drain the oil from the canned tuna, and mix in 1 teaspoon sugar and 1 teaspoon soy sauce. Stir-fry the tuna in a dry pan until crumbly.
   
5. Spread plastic wrap on a sushi mat, lay the the simmered Nankan-age on top, and spread it with the mixed sushi rice from step 3.
   
6. Place the boiled asparagus, crab sticks and cooked tuna in the middle and roll up the Nankan-age and rice as you would a sushi roll.
   
7. Neaten the roll by pressing it over the plastic wrap that you spread out under the roll.
   
8. Finish and Enjoy.

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