Those who tasted hot rolls in the Japanese cafe or restaurant, probably, liked this light dish. Such rolls can be made houses, special skills for this purpose aren't required.
It is required to you
- makisa;
- deep frying pan;
- vegetable oil;
- rice;
- seaweed to a hole;
- light-salted trout;
- fresh cucumber;
- cream cheese;
- egg;
- ice water;
- tempurny flour;
- ginger;
Instruction
1. Wash out rice in cold water, water needs to be changed until it doesn't become transparent. Cast away the washed-out rice on a sieve. In an hour put rice in a pan and fill in with water. Put a pan with rice on average fire and bring to the boil. Then lower fire and you cook rice of 15 minutes. Remove rice from fire and leave for 15 minutes a baking plate a cover.
2. Cut in half a leaf to a hole, lay out it on a makisa (special mat), spread out rice on a hole. The layer of rice has to be 2-3 grains thick, on the one hand the hole needs to leave a little free space to inwrap roll.
3. Lay out cheese, then the strip of a fresh cucumber and a strip of a trout greased with wasabi on rice. With the help to a makis curtail a leaf to a hole with a stuffing into hard roll.
4. Make batter for frying of roll. Break egg in a deep bowl, add to it 0.5 glasses of ice water and carefully shake up. Add a small amount of flour that the light mobile dough turned out. Tempurny flour can be replaced wheat, but then on taste rolls will be others. As a rice flour, starch and spices enters into structure tempurny, besides wheat.
5. Warm vegetable oil in a deep frying pan. Dip roll in batter, roll in in bread crumbs and fry in the warmed oil to a golden crust. Lay out ready roll on a tissue.
6. Cut roll on several parts, give with marinated ginger, a soy-bean or nut sauce. Hot rolls are perfectly combined with the chopped daikon and seaweed and sesame salad. It is possible to wash down rolls with nonfermented or baitcha tea, from alcoholic beverages plum wine will be the most appropriate.