Royal Trumpet Maki with Marinated Shiitakes

Recipe courtesy of Chef Masa Uehara, Masa’s Sushi, Mountain View, CA

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Yield: 2 rolls or 12 pieces

Ingredients

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

Directions

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.

Tags: Asian, Sushi, Vegetarian, Worlds of Flavor