Culinary Workshop Karinary Art 2018.March
Ingredients
| Cha-soba noodles | 200g ... Bundle into 40g portions and tie the ends with string. |
| Sweet pickled ginger | 40g ... Julienned. |
| Kinshi tamago (thinly sliced omelette) | 1 egg worth. |
| Abura-age (fried tofu) | 5 pieces ... Blanch in hot water to remove excess oil, cut three sides, and open flat. |
| Nori seaweed | 2.5 sheets ... Cut 1 sheet in half. |
Cha-soba Sushi Vinegar
| Vinegar | 50ml |
| Sugar | 1/2 tsp |
| Salt | 1/3 tsp |
Accompaniments
| Dip | 100ml dashi stock + 15ml dashi soy sauce |
| Wasabi | As needed |
Abura-age Simmering Seasoning
| Dashi stock | 150ml |
| Sugar | 3 tbsp |
| Soy sauce | 1 1/2 tbsp |
| Mirin | 1 1/2 tbsp |
| Salt | 1/4 tsp |
Instructions
- Prepare the abura-age simmering by adding abura-age and the simmering seasoning to a pot. Cook over low heat to allow the flavors to penetrate.
- Boil cha-soba noodles in plenty of hot water. Rinse in cold water and soak in the sushi vinegar for 10 minutes. Drain well.
- Lay nori on a sushi mat, place cha-soba on top, and add sweet pickled ginger and kinshi tamago in the center. Roll tightly.
- Drain the simmered abura-age using a rolling pin. Place the sushi roll on the abura-age, wrap, and shape using plastic wrap.
- Cut into appropriate sizes, plate, and serve with the dipping sauce and wasabi on the side.