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1
Rehydrate the shitake mushrooms and kanpyo.
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2
Place the ingredients for the sushi vinegar in a small pan, and boil for a minute.
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3
Wash the rice the let sit 30 minutes in a strainer.
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4
[Sushi Rice] Put the rice, sake, and konbu seaweed in a rice cooker, add the amount of water for sushi rice.
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5
When the rice is cooked, remove the konbu and let the rice sit for 10 minutes.
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6
Transfer the rice in a big bowl, add the vinegar dressing, and mix thoroughly.
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7
While mixing, use a fan to cool down the rice.
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8
[Shimmered Shiitake Mushrooms and Kampyo] Slice the shiitake thinly, add it to a small pot along with the kanpyo, water used for rehydrating the shiitake, sake, sugar, and soy sauce.
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9
Boil.
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10
[Simmered Koya Tofu] Rehydrate in water, then squeeze firmly with both hands to remove the water.
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11
Slice in half lengthwise, and cut the length into fourths, cutting into strips.
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12
Place the koya tofu in a pot along with all the other ingredients listed for 'Simmered Koya Tofu' and partially cover.
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13
Simmer for 10 minutes.
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14
[Tamagoyaki] Break the egg and whisk together with ingredients listed for making tamagoyaki.
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15
Lightly coat a warm pan with vegetable oil, spread out 1/4 of the egg mixture, when the edges are cooked, roll up.
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16
Repeat until egg mixture is gone.
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17
[Mitsuba] In a pot of boiling water, add a bit of salt to boil the mitsuba (10 seconds max).
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18
Drain and let cool.
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19
Squeeze out the liquid.
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20
Cut the shiitake mushrooms, kamaboko, tamagoyaki into narrow strips.
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21
Squeeze out the water from the koya tofu.
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22
Place on a sushi mat with 1/2 cup of the sushi rice.
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23
Spread out the rice, leaving a 3 cm gap at the top.
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24
On the spread out rice, center the fillers.
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25
Gently press and roll up, rolling up the fillers.
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26
Adjust the shape pressing from the top.
