When people think of sushi, many imagine hand-shaped sushi or thick rolls. In Kyoto, my second hometown, warm steamed sushi is a winter specialty served in restaurants. Its flavor is very simple and some may feel it's not strong enough, but I love its gentle taste and warmth.
The other day, after posting about sushi and including steamed sushi on the list, I had an irresistible craving for it. So I made and enjoyed my first steamed sushi of the season.
The day before, I prepared simmered shiitake mushrooms and carrots to mix into the sushi rice (rice flavored with vinegar, sugar and salt), letting the flavors soak in overnight. I also made ume ninjin (plum-shaped carrots) for garnish. This decorative cut is something I learned in my middle school and have loved for decades.
Steamed sushi is very simple to prepare. Mix the simmered ingredients into sushi rice, then top it with shredded egg crepe (kinshi tamago) and a few garnishes before steaming. With some practice, you can make beautiful crepes even in a pan without nonstick coating!
Cut the egg crapes into strips and layer them over the rice.
After adding garnishes like ume ninjin and green peas on top of the egg, place it in a steamer with boiling water for about 15 minutes.
Done! My daughter, who is recovering from a cold, enjoyed the toppings over udon noodles instead of rice.
I had some ginger tsukudani and sweet bettarazuke pickles left from a recent catering job, so I served those on the side. The deep, gentle flavors made for a delicious meal.
I’m thinking that if I can create a satisfying vegan recipe for kinshi tamago, steamed sushi could be a great winter catering option. I’d like to experiment with this idea during the winter holidays.
While typical sushi is always wonderful, how about trying warm Kyoto-style steamed sushi this winter?
お寿司というと握り寿司や太巻きを想像する人が多いと思います。私の第二の故郷の京都では、冬場に温かい蒸し寿司がお店で提供されます。めちゃくちゃ地味な味なのですが、じんわり温かみのある味が大好きです。
先日お寿司について投稿して、蒸し寿司もリストに入れたら、無性に蒸し寿司を食べたくなり、今シーズン初めて作って食べました。
前日に、酢飯に混ぜる椎茸とにんじんの煮物を作って味を染み込ませておきました。トッピング用に梅にんじんも作りました。梅にんじんは、中学時代の家庭科の授業で習って、以来数十年気に入っている飾り切りです。
蒸し寿司は材料も作り方もとてもシンプルで、具を混ぜた酢飯の上に錦糸卵と少しトッピングをして蒸すのみ。トッピングのメインの錦糸卵をささっと作ります。慣れるとテフロン加工のないフライパンでもきれいにできますよ！
薄く焼いた卵を細長く切ってご飯にトッピングします。
錦糸卵の上に梅にんじんやグリーンピースをトッピングしたら湯気が上がっている蒸し器に入れて15分ほど蒸します。
完成！自宅療養中の風邪ひきさんはうどんの上に蒸し寿司のトッピングをのせて食べています。
冷蔵庫に生姜の佃煮と、先日ケータリングで使ったべったら漬けがあったので添えました。滋味深い味わいがおいしかったです。ヴィーガンの錦糸卵の満足のいくレシピが作れたら、肉まんで使っている蒸し器があるし、冬の時期のケータリングにもいいな、なんて。冬休みに研究してみたいです。
いわゆるお寿司なお寿司もよいですが、冬の温かい京風蒸し寿司いかがでしょうか！
I just love Sushi but as you point out it's not really food for midwinter!
Thank you for sharing your warm Sushi @akipponn, it sounds like real comfort food with delicate flavours that's also way kinder to the digestive system when it needs a break from highly spiced food.
We're in summer so I'll still order traditional sushi but for sure will make this version.
Ah, you are in southern hemisphere. I envy you that you can enjoy sushi, gardening and beer season 😁 I wish you a nice weekend!