MAZESUSHI

MAZESUSHI

MAZESUSHI

Mazesuchi, or mixed sushi, is a type of sushi that is often made at home, particularly for parties. There are basically two stages to this recipe, firstly making the rice and then mixing in a dressing and the other ingredients. On top of this mazesushi there is a mountain of golden threads made from strips of very thin egg crêpes called kinshi tamago. Once you have mastered making kinshi tamago you will be able to use it with many other recipes. It always makes any dish look quite spectacular. 

 

Ingredients | Serves 4

  • 320g uncooked Japanese rice

    For the sushi dressing: 

  • 100ml rice vinegar 

  • 1 tablespoons caster sugar 

  • 1 teaspoon salt 

    For the mazesushi:

  • 100g carrots, peeled 

  • 100g mushrooms, finely sliced 

  • 45ml dashi stock 

  • 1 tablespoon soy sauce 

  • ½ tablespoon caster sugar 

  • ½ tablespoon mirin 

  • 12 large shelled raw prawns 

  • 1 tablespoon sake 

  • Juice of ½ lemon

    For the kinshi tamago crepes:

  • 4 medium eggs 

  • ½ tablespoon caster sugar 

  • 2 teaspoon sake 

  • Salt - to season 

  • Sunflower or vegetable oil

SHOP THE LOOK

Method

  1. Rinse the rice thoroughly in cold water, drain and set aside for 10-15 minutes.

  2. To make the sushi dressing: 

    Put the rice vinegar in a small saucepan and heat. When warm, add the sugar and salt. Bring to a boil and then remove from the heat and allow to cool.

  3. Chop the carrots into fine julienne strips 3cm long.

  4. Put the dashi stock, soy sauce, sugar and mirin into a pan and heat. When it comes to a boil, add the carrots and mushrooms and simmer until the carrots are just cooked about 3-4 minutes, and then drain.

  5. Devein the prawns and put into a saucepan with a little boiling water mixed with the sake. Simmer for 1 minute then put a lid on and leave to cool. They will cook gently in the heat of the liquid. Set aside to add later. 

  6. Put the washed rice in a heavy bottomed saucepan and add 400ml water. Put a lid on the pan, bring to a boil, then turn the heat down low and simmer for 10-12 minutes before turning the heat off. Leave for a further 10 minutes with removing the lid.

  7. Pour the sushi dressing over the cooked rice and carefully mix in. Add the carrots and mushrooms. When cooled, add the drained prawns, lemon juice and mix again.

  8. To make the kinshi tamago crêpes: in a bowl, lightly beat the eggs together, add the sugar, sake and season with salt. Strain to ensure an evenly coloured crêpe. Heat a little oil in a frying pan and pour just enough egg mix to thinly coat the bottom of the pan. The crêpe will cook very quickly and care should be taken to prevent it from burning. Once cooked, set the crêpe aside and repeat until all the mixture hasn’t been used. Roughly 8-10 crêpes can be made in a 18cm frying pan.

  9. Slice the cooked crêpes into thin strips then loosen the pile with your fingers- you will be amazed at how their volumes increases. Put the rice mixture on a large serving plate and decorate with the kinshi tamago crêpe strips on top.

 
 
Recipe from p102 from Everyday Harumi

Recipe from p102 from Everyday Harumi

 
Nihal Shah