Culinary Art Kitchen 2009.Dec.
Ingredients
| Yolk of boiled egg |
4 pieces ... Sifted while warm |
| Tsukune yam |
100g ... Steamed and sifted |
Seasonings
| Vinegar |
1 1/2 tablespoons |
| Sugar |
2 1/2 teaspoons |
| Salt |
1/3 teaspoon |
Other Ingredients
| Small sea bream pickled in bamboo leaves |
4 pieces ... Thin parts trimmed |
| Cucumber |
As needed ... Julienne the skin and blanch quickly |
Yoshino Vinegar Seasonings
| Vinegar |
2 tablespoons |
| Sugar |
2 tablespoons |
| Kudzu starch |
As needed |
Instructions
- Prepare the yolk sushi. Carefully mix the sifted egg yolks and sifted tsukune yam.
- Add the seasonings (vinegar to salt) and mix thoroughly.
- Place plastic wrap on a bamboo mat, lay the mixture from step 2 on top, and shape into two thin logs.
- On a bamboo mat lined with plastic wrap, arrange the bamboo leaf pickled sea bream and cucumber diagonally from the left, place the yolk sushi logs from step 3 on top, and roll using the bamboo mat.
- Cut into bite-sized pieces and brush with slightly thickened Yoshino vinegar.