EHOMAKI PART2 -7 ingredients-


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As I mentioned in the previous article, February the 3rd is a very traditional Japanese event called SETSUBUN, and there are several things we do on that day, including throwing soy beans towards ogres.  As well as seasonal events in the US,  some Japanese events are associated with foods, and SETSUBUN is not an exception.  That makes events more exciting, don’t you think?

I have a Japanese style omelet ready, so let’s move on to other ingredients for EHOMAKI and, finish making it and eat it!

Along with TAMAGO YAKI, we need to prepare more stuffs.  It is told that we need seven kinds of ingredients in total.  To be honest with you, I didn’t know that.   At the dinner table,  my husband told me that, holding  in both hands a big sushi roll which only had six ingredients.  HA HA HA….

You could put whatever you want! 

Tuna, salmon, avocado, alfalfa, broccoli sprouts, asparagus, shrimp, and ANYTHING!

Anyway I will briefly show what I prepared besides TAMAGO YAKI.

Here are what I prepared for my sushi roll.


One of them is cooked shiitake.

I soaked dried shiitake in the water over night, and take stiff axes off, then cooked them their own liquid with soy sauce and sugar until they absorbed all the liquid.

By the way, I kept axes for that night’s miso soup!




Next I cooked carrots.

Peal them, and cut them vertically.  Then cook in dashi stock with a little sugar.

I use shirodashi again here since it has both saltiness and umami flavor, so we don’t need to make dashi from the scratch.

Cook them for about 5minutes, then drain it.  You can throw the liquid here.

Cool them completely.


Then move to the other ingredient, green beans.

To keep the green color bright, cook them for 2 minutes in the boiling water, and shock them in the cold water (the left photo).

Then cut them diagnostically, and cook them for the second time with shirodashi and sugar.

Cook them for about 2 minutes, and drain and cool them flat.



We need to cut it vertically as well.  Make sure you have enough length of the length of NORI, seaweed.

OK.  Now we have,,,


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TAMAGO YAKI, cooked shiitake, cooked carrots, cooked green beans, cucumber, and KANPYO (the upper left in the photo).

WAIT!  I didn’t see you preparing KANPYO and WHAT IS KANPYO?


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Sorry, I cheated it.  My mom sent this prepared KANPYO from Japan!  Kanpyo is dried shavings of calabash, a type of gourds.  Dried KANPYO is long and white, and this one was already cooked with soy sauce and sugar, that’s why they are brown.

Now including KANPYO, we have 6 ingredients.  I add one more while I was rolling.  That is,,,,




By the way, this article is getting longer again, and we don’t have even rice yet.

What would you do?


I would do,,,,,,

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I would introduce how to prepare sushi rice and how to roll it in the next article.

I promise!


See you soon!


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