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.


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