Fukusazushi is a traditional Japanese recipe for a classic form of sushi made with rice, prawns, shiitake mushrooms and cucumber bound in egg omelettes tied with mitsuba stems. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Fukusazushi.
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This is a classic chirashizushi style of sushi where a rice, mushroom, king prawn and seaweed mix is tied in a thin omelette using mitsuba stems to tie it closed.
Ingredients:
800g sushimeshi (prepared sushi rice) [see the sushi meshi recipe for how to prepare the rice]
4 king prawns
sake
salt, to taste
4 dried shiitake mushrooms
4 tsp sugar
1 tbsp soy sauce
1 sheet of nori
1/2 cucumber, cut into 5mm dice
6 eggs
2 tsp sugar
1 tbsp cornflour (cornstarch)
8 mitsuba stems (you need the stems for this recipe, rather than the leaves)
Method:
Peel and de-vein the prawn then arrange on a plate. Season with a pinch of salt and sprinkle over a little sake. Allow to marinate for a few minutes then cut the prawns into small pieces.
Soak the dried shiitake mushrooms in about 200ml warm water. Set aside for 20 minutes then drain off the excess water (reserve this). Remove the stems from the mushrooms then place in a pan along with 120ml of the soaking liquid, the 4 tsp sugar, the chopped prawns and the soy sauce.
Bring the mixture to a boil, reduce to a simmer and cook gently until the liquid is almost dry. Remove the shiitake from the pan and slice the caps thinly first lengthways and then crossways.
Flame the sheet of nori over an open flame until toasted. Wrap in a clean cloth then break into small pieces.
Mix the mushrooms, prawns, cucumber and nori with the prepared sushi rice then divide into eight equal portions.
Beat the eggs in a bowl then add the sugar and cornflour. Heat a non-stick pan and grease with a little oil. Take 1/8 of the egg mix, pour into the pan and spread thinly. Fry until golden on the base then flip over carefully and fry utnil golden on the other side. Carefully remove from the pan and set aside. Repeat this process with the remaining egg mixture, so that you end up with 8 thin pancakes.
In the meantime, trim any root from the mitsuba stems, bring a pan of water to a boil, add the stems and blanch for about 2 minutes, or until the stems become flexible. Drain and set aside.
When done, take one of the sheets of fried egg and place a portion of the sushimeshi mixture in the centre. Take the edges of the egg wrapper and bring these to the centre to form a purse. Tie the open end of the purse closed with one of the mitsuba stems (use it just as you would string). Repeat with the remaining 7 portions of mixture.
Serve immediately as a part of a mixed sushi platter.
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