Nagasaki Prefecture

Oomura zushi(Oomura sushi)

Oomura zushi(Oomura sushi)
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  • Nagasaki Dietetic Association "Group Research Activities: Omura-zushi Passing on and Passing Down"

  • Nagasaki Dietetic Association "Group Research Activities: Omura-zushi Passing on and Passing Down"

  • Nagasaki Dietetic Association "Group Research Activities: Omura-zushi Passing on and Passing Down"


Ingredients (For 30 pieces)

  • Rice 4 cups (4.5 cups)
  • Dashi kelp 10cm square
  • sake 4 tsp.
  • Water (including sake) 4 cups
  • Seasoning A] Sugar 50g
  • Seasoning A] Salt 1 tsp.
  • Seasoning A] Vinegar 1/2 cup
  • White fish (fillet) 200g
  • Seasoning B] Sugar 20g
  • Seasoning B] Salt Less than 1/5 tsp.
  • Seasoning B] Sake 1 tbsp.
  • Hanpen (red, green) 1 pack
  • Seasoning C] granulated sugar A pinch
  • Seasoning C] Vinegar a little
  • burdock root 150g
  • Seasoning D] Salad oil As needed
  • Seasoning D] Dashi stock As needed
  • Seasoning D] Sugar 1 tbsp.
  • Seasoning D] Light soy sauce 1 tbsp.
  • Dried shiitake mushrooms (including the pebbles) 20g
  • Kampyo (dried gourd) 15g
  • Seasoning E] Sugar 1.5 tbsp.
  • Seasoning E] Sake 1.5 tbsp.
  • mirin (sweet cooking rice wine) 1.5 tbsp.
  • Seasoning E] Dark soy sauce 2 tbsp.
  • Seasoning E] Dried shiitake mushroom stock 3/4 cup
  • eggs 5
  • Seasoning F] salt 1/5 tbsp.
  • Seasoning F] Sake 1 tbsp.
  • granulated sugar 1 tbsp.
  • Boiled mushrooms 100 g
  • Boiled Japanese butterbur 100g
  • Seasoning G] Dashi stock As needed
  • Seasoning G] Sugar 2 tsp.
  • Seasoning G] Light soy sauce 2 tsp.
  • Ginger pickled in sweet vinegar 30g
  • sprouts a pinch
  • 【Vinegar】Vinegar 4 tbsp.
  • water 4 tbsp.

How to cook

  • 1. Add pork and fried rice to the washed rice, pour in enough water (excluding sake), add dashi kelp, soak for about 30 minutes, take out, add sake, and cook until firm.
    Add sake and cook until firm.
    Cut kamaboko, konnyaku and carrot into thick strips, and burdock root into thin strips.

  • 2. Combine all the ingredients in [Seasoning A] and make "Vinegar mixture".

  • 3. Boil the white fish, remove it to a dish towel, blanch it in water, wash it quickly, put it in a heavy saucepan, add [Seasoning B] and make "Soboro".

  • 4. Quickly blanch Hanpen in boiling water, cut into small cubes, and sprinkle with [Seasoning C].

  • 5. Finely chop gobo (burdock root), soak in rice water to remove excess water, drain, fry in oil, add [Seasoning D] and season.

  • 6. Soak dried shiitake mushrooms in water, boil kanpyo (dried gourd), chop into small pieces, and simmer in [Seasoning E] until most of the broth is absorbed.

  • 7. Beat the eggs, add all of [Seasoning F], strain through a colander, cook thinly, shred as finely as possible to make "broiled egg" and sprinkle with granulated sugar.
    (Depending on the season, boiled bamboo shoots or boiled butterbur may be used for an even more seasonal flavor and aroma. In that case, finely chop the boiled bamboo shoots and boiled dandelion, boil them in [Seasoning G] and drain).

  • 8. While the cooked rice is still hot, pour the vinegar mixture over the rice and mix with a fan to make the rice shiny.

  • 9. Wet the inside of the sushi mold with vinegar, place 1/2 of the sushi rice flat on the mold, place the burdock root flat on top of the burdock root, and add the rest of the sushi rice.

  • 10. Spread the remaining ingredients flat, in order from thickest to thinnest, and place the egg on top.

  • 11. Cover with a sushi lid, weigh down the lid, and let stand for about 30 minutes.

  • 12. Cut into pieces while still in the sushi mold, and remove from the mold.

  • 13. Arrange on serving plates and garnish with pickled ginger and sprouts.
    (If you do not have sprouts, you can use Haran or Nanten (Chinese lantern plant) as you like.
    (If no sprouts are available, use Japanese hualan or nanten as desired.) Other ingredients such as pickled peeled shrimp, carrots, mitsuba (mitsuba), and Nara pickles may also be used.

provider : Nagasaki Dietetic Association "Group Research Activities: Omura-zushi wo tsutaenokoshi-tai" (Group Research Activities: Omura-zushi wo teigenokoshikoshi-tai)

* Recipes vary depending on the region and home.