Royal Trumpet Maki with Marinated Shiitakes
Recipe courtesy of Chef Masa Uehara, Masa’s Sushi, Mountain View, CA
Yield: 2 rolls or 12 pieces
1 cup Tempura Dough
1 cup Water
2 pc Half-cut Nori
8 oz Sushi rice
1 pc Royal Trumpet mushroom
2 strip Cooked Kampyo
8 pc Shiitake mushrooms
2 oz Soy sauce
2 oz Mirin
4 oz Water
Make Tempura batter by adding mixing 1 cup of cold water with the Tempura dough in a bowl.
For roll: Cut Royal Trumpet mushrooms into quarters and then dip into Tempura batter. Fry until golden brown. Drain. Make sushi rice sheet with the Nori and sushi rice. Roll the Tempura-fried mushrooms and cooked Kampyo into the sushi rice sheet.
For marinated shiitakes: Place shiitake mushrooms, soy sauce, Mirin and water in pot. Bring to a boil. Continue cooking for 3 minutes after water reaches boil. Keep in pot for 10 minutes to cool down. Drain all moisture from shiitakes. Lightly press shiitakes to drain excess moisture.
For serving: Cut each roll into 6 pieces. Top with marinated shiitakes and serve.