Kamehachi Futo Maki

Chefs Kamehachi, Iwow Honda and Cho

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preparation Time
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cook Time
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479 per serving


  • 1 sheet of nori, (seaweed paper)
  • 4 ounces sushi rice
  • 1 ounces tamago, (Japanese egg omelette)
  • 1 ounces unagi, (eel)
  • 1/2 ounces Kanpyo, (Japanese gourd pickle)
  • 1/2 ounces shitake mushroom, cooked
  • 1/2 ounces cucumber, Julienned
  • 2 pieces of shiso



Mosisten hands and spread the sushi rice evenly, pressing gently with fingertips in a layer about ¼"" thick. Put the rice-spread nori on top on the bamboo mat and arrange the ingredients on the rice. Make sure the distribution is even, so that the roll will not be lumpy. Roll the ingredients in the bamboo mat to make a firmly packed cylinder. Cut to equal size pieces, using sharp knife, wiping clean with damp cloth between cuts. Serve with Wasabi, ginger and soy sauce for dipping.

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