Tegel Deli-fresh Chicken & Egg Pancake Sushi
Ingredients
Egg Pancake
5 Free range eggs (beaten)
Few drops Tabasco sauce
2 tsp Sesame oil
Chicken Sushi
265g Sushi rice (short grain rice), (rinsed through water till clear)
335ml Water
45g Sugar
1 tsp Salt
30ml Mirin (Japanese sweet rice wine)
30ml Rice vinegar
1pkt Tegel deli-fresh lime and coriander tenderloins (sliced lengthways)
3 Spring onions (shredded lengthways)
2 Tbsp Pickled ginger
1 Tbsp Sesame seeds (toasted)
Method – Egg Pancake
In a bowl, whisk together the eggs, tabasco sauce and sesame oil.
Strain through a fine sieve into a pouring jug.
Heat a non-stick pan, lightly grease with vegetable oil.
Pour in enough mix to form a thin pancake, cook on one side, about minute then turn over and seal the other side, about 30 seconds.
Slide out onto a plate and repeat until all the mix is used up.
Cut the pancake into a square that resembles a nori sheet.
Cover with glad wrap until needed.
Method – chicken sushi
Place the washed sushi rice in a saucepan, add in the water and let it stand for an hour.
Place onto a high heat and stir to the boil, add a tight fitting lid and turn down the lowest possible heat for 15 minutes.
Take off the heat and let it stand with the lid on for a further 15 minutes.
Meanwhile, in another saucepan, add in the sugar, salt, mirin and rice vinegar.
Bring to the boil and reduce until you have 3 tablespoons left.
Stir this through the rice and fluff up.
Turn the rice out onto a tray and cover with a damp clean tea towel till required.
Have a bowl of water put aside.
Place a pancake onto the bamboo sushi mat, with hands lightly dipped in water, place a scoop of rice onto the pancake and flatten down. Try to have the surface area just covered.
Place a line of Tegel deli-fresh chicken, spring onion, pickled ginger and sesame seeds.
Roll up into a tight roll then if not using straight away, roll up in glad wrap to set the shape.
Cut into rounds and serve with light Japanese soy and wasabi.
