{"id":5412,"date":"2020-12-06T20:08:33","date_gmt":"2020-12-06T20:08:33","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=5412"},"modified":"2020-12-06T20:08:33","modified_gmt":"2020-12-06T20:08:33","slug":"hrbnfr9kedwhctb","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=5412","title":{"rendered":"Norimaki (Rolled Seaweed Rice)"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 recipe of sushi rice<br \/>10 sheets nori (black seaweed)<br \/>2 oz. pkge. kanpyo (dried gourd)<br \/>2 oz. shiitake (dried mushroom)<br \/>2 medium carrots<br \/>10 stalks watercress<br \/>2 cans boiled eel or Hawaiian Tuna<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><span style=\"text-decoration:underline\">Kampyo<\/span>: Wash and cook in water until soft. Add enough stock to cover and cook until tender. Add 4 tbsp. sugar, 3 tsp. shoyu, 2 tsp. salt, 1 tsp. gourmet powder and continue cooking for 10 minutes. Cut into the length of nori.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><span style=\"text-decoration:underline\">Shiitake<\/span>: Wash and soak in enough water to cover until soft. Cook in the same water until very tender. Add 3 tbsp. sugar, 4 tbsp. shoyu, 1\/2 tsp. gourmet powder and cook until the sauce is well-absorbed. Cut into 1\/4 inch strips.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><span style=\"text-decoration:underline\">Carrots<\/span>: Cut carrots lengthwise into 1\/4&#8243; strips. Add l cup water and cook for 7 to 10 minutes. Add 2 tbsp. sugar, 1 tsp. salt, 1\/2 tsp.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">gourmet powder and cook 5 minutes more.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><span style=\"text-decoration:underline\">Watercress<\/span>: Clean and boll 2 minutes In salted water. Drain and squeeze out water.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><span style=\"text-decoration:underline\">Hawaiian Tuna<\/span>: Cook in a sauce pan and add 3 tbsp. sugar and 4 tbsp. shoyu.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><span style=\"text-decoration:underline\">Method of Rolling Sushi<\/span><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Place a sheet of norl on the bamboo mat (square) with the end towards you. Sprinkle some vinegar solution (see sushi rice solution) on the nori and spread sushi rice over 2\/3 of the nori to a thickness of about 1\/2 inch. Arrange 5 strands of kampyo, 1 row of sblitake, carrots, watercress, and eel split lengthwise on the rice about 1\/3 from the front edge. Roll a way from you being careful to keep ingredients In place with your fingers. When the edge of the mat touches the rice, lift the mat and finish rolling. Roll again with the mat and apply slight pressure to tighten the roll. To serve, cut In half and then into fours. Arrange on plate, cut side up.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1607285255193-SQUBHWY9B4TV0BHWRH38\/54.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 recipe of sushi rice10 sheets nori (black seaweed)2 oz. pkge. kanpyo (dried gourd)2 oz. shiitake (dried mushroom)2 medium carrots10 stalks watercress2 cans boiled eel or Hawaiian Tuna Kampyo: Wash and cook in water until soft. Add enough stock to cover and cook until tender. Add 4 tbsp. sugar, 3 tsp. shoyu, 2 tsp. salt,&#8230;<\/p>\n","protected":false},"author":0,"featured_media":5413,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[44],"tags":[24],"class_list":["post-5412","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice-dishes","tag-our-favorite-recipes-yellow-1957"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/5412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5412"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/5412\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/5413"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}