Gigantic Futomaki Recipe

Gigantic Futomaki

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Futomaki is a staple in every Japanese meal; and the Filipino palate has accepted it as a special way to eat rice. Here comes Executive Chef Pablo “Boy” Logro with his Higanteng Futomaki. Heart Evangelista is totally floored by it! Meanwhile, we learn that the secret to perfect futomaki is in the cooking of the rice. It must be firm to the bite, al dente as the Italians say it; and the grains should not cling to each other so that the uniquely Japanese flavor of the vinegar seeps in evenly.

• 2 K Japanese rice
• 3 cups Mitsukan vinegar
• 1 tbspn. hondashi powder
• 1 cup sugar
• 1 tsp. salt
• 1 pack nori
• 10 pcs. kani, split into 2
• 500 grms. young Japanese cucumber (cut into strips)
• 3 pcs. mango (cut into strips)
• 500 grms. carrots (cut intro strips and blanched)
• 500 grms. takuan/pickled radish (cut into strips)
• 10 pcs. calamansi
• 100 grms. finely julienned carrots
• 100 grms. finely julienned pumpkin

 

1 Dissolve the hondashi powder with mitsukan vinegar, sugar and salt into pot.

2 Mix well Japanese rice with vinegar, and set aside.

3 Lay nori seaweeds on board, fill with kani, cucumber, mango, carrots and takuan.

4 Roll over and tighten, then remove the bamboo matt, and cut into bite size portions.

5 Garnish with carrots and pumpkin. Serve with wasabi and Japanese soy sauce and kalamansi.