HELLO!デコROLL寿司

デコ巻きずし

デコ巻きずし 節分 鬼の作り方 How to make the ogre of decoration rolled sushi.

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鬼は~そと! 福は~うち!

節分とは季節を分けるという意味で新しい季節のはじまりです。

そこで節分の鬼のデコ巻きずしを作ってみました。

Bean Throwing Festival 

But spirits out !  Good luck in !

Setsubun means division of the seasons.

It is the day before the beginning of new seasons.

I tried to make the ogre of decoration rolled sushi.

 

材料 4切れ分  

酢めし 270g 

(赤酢めし210g あかり大さじ1 緑酢めし60g かおり小さじ2)

だし巻き卵 10㎝×1本

スティックチーズ 10㎝×4本

かんぴょう煮物 2㎝×10㎝×1本、5㎝×10㎝×1本 

Ingredients  makes 4 slices 

sumeshi  270g

(red sumeshi 210g/ 71/2oz + 1Tbsp Akari mentaiko furikake rice topping) 

(green sumeshi 60g/20oz + 2tsps Kaori shiso furikake rice topping)

2×10cm egg omelet (for the horn)

4×10cm pieces of string cheese (for the eyes and teeth)

1×2×10cm boiled gourd shavings (for the nose)

1×5×10cm boiled gourd shavings(for the mouth) 

のり  nori (seaweed sheet)

1/2×1 2/3×1 1/6×4 1/8×5

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作り方  Directions

①酢めしを各分量に分ける

赤酢めし 60g×1 40g×2 30g×1 20g×2

緑酢めし 20g×3

Divede the sumeshi into each amount.

red sumeshi   60g×1  40g×2  30×1  20g×2

green sumeshi   20g×3

②だし巻き卵を三角形に切る(×2)

スティックチーズ2本を三角形に切る

Cut the egg omelet into triangle shape.(×2)

Cut a pieces of string cheese into triangle shape.(×2

③スティックチーズをのり1/8で巻く(×4)

Roll a piece of string cheese in a 1/8 section of nori.(×4)

④かんぴょう2㎝幅をのり1/8で巻く

かんぴょう5㎝幅をのり2/3で巻く

Roll the 2cm width of the boiled kampyo in a 1/8 section of nori.

Roll the 5cm width of the boiled kampyo in a 2/3 section of nori.

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⑤緑酢めし20gをのり1/6で巻く(×3)(髪)

Place 20g green sumeshi in a 1/6 section of nori.(×3) (for the hair)

⑥のり1/2と1/6をつなぎ、横にした巻きすに置き、中央に髪を並べる。

Stick together a 1/2 and 1/6 section of nori,

and with the Makisu bamboo mat positioned horaizontally, place the nori on top .

Place the hair in the center.

⑦髪の両側に赤酢めし各40gを均等にひろげる

On each side of the hair, spread 40g of red sumeshi evenly over the nori.

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⑧髪の上に赤酢めし30gをのせ、目を置く

Place 30g of red sumeshi on the hair, and place the eyes on top.

⑨目の上に赤酢めし60gを置き、中央に鼻を置く

Place 60g of red sumeshi on the eyes, and plece the nose in the center on top.

⑩赤酢めし20gを置き、両側に歯を置く

Place 20g of red sumeshi, and place the teeth on each edge.

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⑪上に口を置き、赤酢めし20gをのせて形を整える

Place the mouth on top, and place 20g of red sumeshi on top and evenly flatten.

⑫巻きすを置いたまま片方ずつかぶせ、のりを合わせて閉じる

Leaving the Makisu bamboo mat on the cooking surface, roll each side of the Makisu over the roll in turn to close the roll.

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⑬側面を押さえて、平らにしてから4等分に切る

Pressing on the surface to flatten, cut into four equal slices.

⑭角を4等分に切り、お好みでつける

Cut the horn into four equal pieces and stick as you like. 

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最後まで見て頂きありがとうございました。

よかったらインスタも見て下さいね!

Thank you for watching to the end.

https://www.instagram.com/americanblue1111

 

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