Nami Iijima's Tofu Skin Sushi
1.
Fold the bean curd and cut in half along the middle line
2.
Use a rolling pin to roll back and forth several times from the bottom of the bag to the direction of the opening. Naturally bagged when opened
3.
Soak the bean curd in hot water to remove the oil. If left alone, the tofu skin will float, so use a spoon to repeatedly press into the hot water for about 4-5 minutes. Rinse with cold water after completion. Drain (press out the moisture by hand)
4.
Prepare to cook the tofu skin seasoning. Pour the seasoning of the bean skin seasoning part into the pot. Cook on low heat until the sugar is completely melted. (Better get a pot with a bigger bottom)
5.
Then put in the dried bean curd and cover the inner lid of the pot (directly on the bean curd. The principle is the same as when the oden is covered with a wooden lid, so that the ingredients are fully soaked in the juice). Simmer on low heat for 30 minutes, until the juices are gradually reduced. Turn off the heat when you see the juice almost boiled out. Fully flavor the bean curd
6.
Take advantage of this while you can cut the young ginger and the soaked shiitake mushrooms. Cut into the end. (But I actually boiled the shiitake mushrooms and the tofu skin together. You can also cook them separately to make them sweet and spicy)
7.
Make the sauce for vinegared rice. I use Japanese pure rice vinegar
8.
Add dried kelp and start cooking sushi rice. The water consumption of various types of rice are engraved in Japanese rice cookers. Sushi rice is also available, so I followed the instructions in the pot. Just cook the rice as you usually do, a little harder and a little bit dry
9.
The cooked rice is poured into the large pot (Iijima uses a wooden basin for sushi rice, I use a large pot instead). Pour the vinegar sauce in the middle of the rice
10.
Quickly cut the vinegared rice into several pieces and roughly stir a few times. Pour in young ginger and shiitake mushrooms. well mixed
11.
Use a fan to cool the vinegared rice. Clean the rice grains on the pot wall (must be cleaned, otherwise it will become hard after drying). Cover with wet gauze and wait for the vinegar rice to cool. Just drop to a temperature similar to body temperature
12.
Prepare vinegar water. Wet your hands when making rice balls
13.
I finally understand why not everyone can make sushi well. It seems to be very simple, just squeeze the rice into a ball. In fact, the firmness of the rice ball is the most important thing. Always squeeze it a little tighter, it’s too loose to be packed into a bean curd bag.
Tips:
1. One slice of tofu can make two sushi. For 4-6 people.
2. Tofu skin is not easy to buy. The taste of domestic oily tofu is similar to this, and it can be used after it is hollowed out (the oil must also be removed).
3. Use the material table and look at it line by line from left to right. I haven't played with the functions of the kitchen, so I can only use A, B, C to classify.
4. Find ingredients that are not available in the supermarket on Taobao.
Dosage
Vinegar rice part:
Rice 480 g
1 piece of dried kelp about 5cm in length and width (the kind used for Japanese soup stock)
Vinegar rice seasoning part:
Rice vinegar 65 ml
30 grams of sugar
5 grams of salt
3, 4 dried shiitake mushrooms
A pinch of pickled tender ginger
10 slices of bean curd
Tofu skin seasoning part:
300 ml of water
Sugar 45g
45 ml of soy sauce
15 ml of mirin
Vinegar and water part (for wet hands):
250ml water
1 teaspoon of vinegar
