Ingredients:
2 level tablespoons Wasabi
16 Crabsticks
16 sticks Cucumber, peeled, deseeded, the length of the crabsticks
1/4 cup Sliced pickled
8 medium sheets Nori seaweed, cut in half
Dipping sauce:
60 ml Soy sauce
60 ml Dark soy sauce
60 ml Water
2 1/2 tablespoons Mirin
1 tablespoon Bonito flakes
Cooking Procedure:
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To make the dipping sauce : combine the sauce ingredients in a small saucepan. Bring to a boil, stirring constantly, then strain through a fine sieve. Transfer to a sauce bowl.
*
Smear wasabi liberally on a crabstick using a finger. Put the crabstick, a piece of cucumber and a few shreds of pickled ginger across one end of a nori strip.
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Moisten the other end of the nori strip with a wet finger. Roll up tightly to enclose the filling.
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Repeat until all the ingredients are used up.
*
Transfer the rolls to a serving plate and serve at room temperature with the dipping sauce.
Makes 16 rolls
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