Gigantic Futomaki Recipe
by Chef Boy Logro
Ingredients:
2 K Japanese rice
3 cups Mitsukan vinegar
1 tbspn. hondashi powder
1 cup sugar
1 tsp. salt
1 pack nori
10 pcs. kani, split into 2
500 grms. young Japanese cucumber (cut into strips)
3 pcs. mango (cut into strips)
500 grms. carrots (cut intro strips and blanched)
500 grms. takuan/pickled radish (cut into strips)
10 pcs. calamansi
100 grms. finely julienned carrots
100 grms. finely julienned pumpkin
Instructions:
1 Dissolve the hondashi powder with mitsukan vinegar, sugar and salt into pot.
2 Mix well Japanese rice with vinegar, and set aside.
3 Lay nori seaweeds on board, fill with kani, cucumber, mango, carrots and takuan.
4 Roll over and tighten, then remove the bamboo matt, and cut into bite size portions.
5 Garnish with carrots and pumpkin. Serve with wasabi and Japanese soy sauce and kalamansi.
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