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We hope you got benefit from reading it, now let’s go back to senmai-zuke (kyoto-style pickles) temari sushi recipe. To cook senmai-zuke (kyoto-style pickles) temari sushi you need 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Senmai-zuke (Kyoto-Style Pickles) Temari Sushi:
- Provide 270 grams Hot cooked white rice
- Use 1 packet Chirashi sushi mix (for 270 g of rice)
- You need 12 Boiled shrimp
- Provide 12 Senmai-zuke
- Get 1 Yuzu peel
Instructions to make Senmai-zuke (Kyoto-Style Pickles) Temari Sushi:
- Mix the chirashi sushi mix with freshly made rice and let cool. (This package has 2 packets, but I used one.)
- I bought boiled shrimp. You can also boil raw shrimp yourself.
- Slice the shrimp in half.
- Put a piece of the senmai-zuke on some plastic wrap or in a small container and top with a shrimp. (Position the shrimp so that the red portion will be visible).
- Top with the chirashizushi from Step 1 and squeeze into a ball shape. Transfer to a plate. Garnish with shredded yuzu peel to finish.
- In this picture, I wrapped it with an egg crepe. It's great for kids. The yellow color is so nice and spring-like!
- To make it, put a piece of the egg crepe on top of the plastic wrap in Step 4, then top with the chirashi sushi. Garnish it with some shiso leaves.
- This time, the senmai-zuke I used was Easy Turnip Senmai-Zuke at
Delicious, traditional Kyoto pickles made from a special type of local turnip, Shogoin turnips. Kyoto-style tsukemono exemplify this ideal, using simple ingredients like salt, rice bran mash and vinegar in simple, yet precise methods that lock in There are several types of tsukemono: Furu-zuke pickles have a sharp, intense flavor and can be kept for several months because they are pickled in. Takuan (沢庵), also known as takuwan or takuan-zuke, is a popular traditional Takuan is made by first hanging a daikon radish in the sun for a few weeks until it becomes flexible. Next, the daikon is placed in a pickling crock and covered with a. A pickled dish made of the turnips of the Shogoin Temple, one of the vegetables of Kyoto, known for its size.
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