Making Setsubun Eho-maki while waiting for spring

Описание: This is a simple Japanese Eho-maki.

We eat it on Setsubun,
without cutting,
with a quiet wish in mind.

Thank you for spending your time here.
I hope this video brings you a calm and cozy moment.

– AKITCHEN

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Ingredients
Sushi Rice
Japanese short-grain rice: 2 cups (uncooked)

Seasoned vinegar
Rice vinegar: 50 ml (about 3⅓ tbsp)
Sugar: 1⅓ tbsp
Salt: just under 1 tsp

Seven Ingredients for Good Fortune

Kanpyo (dried gourd) – symbol of longevity
Kanpyo (dried): 20 g
Water: 120 ml
Sugar: 2 tbsp
Soy sauce: 1½ tbsp
Mirin: 1½ tbsp

Dried shiitake mushrooms – symbol of family harmony
Dried shiitake mushrooms: 25 g
Water for soaking: 200 ml
Sugar: 1 tbsp
Soy sauce: 1 tbsp
Mirin: 1 tbsp

Japanese rolled omelet (Atsuyaki tamago) – symbol of wealth
Eggs: 3
Oil: as needed
Sugar: 3 tsp
Soy sauce: ½ tsp
Salt: a small pinch

Anago (conger eel) – symbol of success and upward growth
Grilled anago: 2 pieces
Water: 150 ml
Sake: 50 ml
Sugar: 2½ tbsp
Soy sauce: 1½ tbsp
Mirin: 1½ tbsp

Sakura denbu – symbol of celebration
Cucumber – symbol of freshness and health
Boiled shrimp – symbol of abundance and color

Other
Nori (seaweed sheets)
Bamboo sushi mat (makisu)

Instructions

Prepare the Sushi Rice
Mix rice vinegar, sugar, and salt until dissolved. Pour over freshly cooked hot rice and gently fold. Fan while mixing to cool the rice and create a pearl-like shine.

Prepare the Fillings
Kanpyo & shiitake: Soak until soft, then simmer gently with soy sauce, sugar, and soaking liquid until most of the moisture is absorbed.
Atsuyaki tamago: Cook thin layers of egg and roll into a thick, golden rectangle.
Anago: Simmer slowly in a sweet soy-based sauce until tender.

Roll the Eho-maki
Place nori on the bamboo mat. Spread sushi rice evenly, leaving about 2 cm uncovered at the top. Line up all seven fillings across the center. Roll gently, yet firmly, using the bamboo mat to shape it.