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RECIPESarrowRice CookersarrowChakin-sushi
<i>Chakin</i>-<i>sushi</i>
  Sushi rice mixture is wrapped in a bright yellow egg crêpe and tied at the top, like a small pouch. Make your original sushi rice mixture and surprise everyone at a party.

Ingredients (makes 14 pieces):
For Sushi Rice:

  • 1 cup* sushi rice
  • 1-1/2 Tbsp. rice vinegar
  • 1 Tbsp. sugar
  • 1/4 tsp. salt

To Add to Sushi Rice:

  • 2 medium dried shiitake mushrooms
  • 1/2 cup water to soak shiitake (reserve)
  • 2 tsp. sake (rice wine)
  • 2 tsp. shoyu (soy sauce)
  • 2 tsp. mirin (sweet sake)
  • 1/3 tsp. sugar
  • 3 oz. crab meat, precooked 
  • 2 tsp. white sesame seeds, roasted
  • a handfull momi-nori (hand crushed small pieces of nori seaweed)

For Egg Crêpe:

  • 9 eggs
  • 2 tsp. corn starch, mixed with 2 tsp. water
  • 2 tsp. sugar
  • 2 tsp. sake (rice wine)
  • 1/4 tsp. salt

To Tie:

  • 7 green onions

*1 cup raw rice, about 12 oz. cooked rice

1

Prepare sushi rice using the ingredients listed. For steps to making sushi rice, click here.

 

2

Prepare the ingredients to add to the sushi rice. Soak the shiitake mushroom in water for 30 minutes to an hour to reconstitute. Reserve the stock.

3

Slice the shiitake mushroom and cook in the reserved stock, sake, shoyu, mirin and sugar for 5 minutes or until most of the liquid has evaporated. Remove from heat and set aside.

4

Find and remove cartilage in crab meat if any.

 

5

When cooked shiitake mushroom cools down to room temperature, mix into prepared sushi rice with crab meat, sesame seeds, momi-nori and set aside.

 

6

Make the egg crêpes. In a large bowl, combine eggs and corn starch solution, sugar, sake and salt. Preheat nonstick frying pan on medium heat, ladle in egg mixture and make fourteen 7 inch egg crêpes. Stack on a plate with parchment paper between each crêpe.

7

Cut each green onion in half lengthwise strips, blanch and place in cold water.

8

Place one sheet of crêpe on a cutting board, place a bite sized scoop of mixed sushi rice and place in the center.

9

Wrap in the crêpe and tie with green onion. Cut excess onion to adjust the length.

 

10

Follow steps 8 and 9 to make thirteen more chakin-sushi pieces.

 

11

Serve and enjoy!