Nutritional Info

Nutrition Facts

Serving Size 1 (480g)

Calories 331
Calories from Fat 81 (24%)
Amount Per Serving %DIV
Total Fat 9g 14%
Saturated Fat 3.3g 17%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 349.5mg 116%
Sodium 1067.1mg 46%
Potassium 843.6mg 18%
Total Carbohydrate 10.3g 3%
Dietary Fiber 0g 0%
Sugars 0.1g
Protein 48g 96%

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Recipe Description
Gomokuzushi is another sushi that's super-easy to prepare, and its elegant, colorful appearance makes it excellent for a party table. The dish does not use raw fish or shellfish .
Prep time
15 min
Cook time
15 min
Ready In
30 min


Serves Tool

Serves To:USMetric
7 Ounce(oz)  lotus root (about 5 inches ofa 2 '/z -inchdiameter root), peeled, halved lengthwise and cook erate then sliced thin crosswise
2 Tablespoon(T)  komezu (rice vinegar)
1 1/3 Teaspoon(t)  salt
2 Ounce(oz)  (1 small) carrot, julienned in '/z-inch lengths
4   eggs, beaten
1 Tablespoon(T)  dashi (fish stock)
2 Tablespoon(T)  vegetable oil
15   medium tiger shrimp in their shells; heads, veins and legs removed
1   unagi no kabayaki (grilled eel), about 9 to 10 ounces
10   shiso leaves, coarsely chopped
2 Tablespoon(T)  vinegar
1   sheet nori, toasted
1/4 Cup(c)  benishoga (pickled red ginger)
32 Ounce(oz)  water
2 4/5 Pound(lb)  sushi rice


Drain the mushrooms, reserving their soaking liquid, and cut off their stems. Drain the driedgourd strips and hijiki sea vegetable, discarding the water. In a saucepan, combine the mush rooms, gourd strips, and hijiki sea vegetable, and add the reserved mushroom water. Addadditional water, if necessary, to cover the vegetables by 1/2 inch. Bring the mixture to a boil. and cook, covered with a drop lid , over medium-low heat for 10 minutes.

Add 3 tablespoons sugar to the saucepan, turn the vegetables, and cook, covered with the drop lid, for 5 minutes.

Add the shoyu, and cook, twice removing the drop lid to turn the vegetables, until. almost all the liquid is evaporated or absorbed. Toward the end of the cooking, remove the drop lid to promote quick evaporation.

Drain the vegetables in a colander, discarding the cooking liquid, and let them cool.

Coarsely chop the mushrooms and gourd strips. At this point you can put the mush rooms, gourd strips, and hijiki into a covered container and store them in the refrigerator fora day, or, for later use, freeze them.

Drain the lotus root. In a medium pot, combine the komezu, 3 tablespoons water, and 2/3 teaspoon of the salt. Bring the mixture to a boil, add the lotus root, and cook over low heat, covered with a drop lid, for 10 minutes.

Turn off the heat, and add 2 tablespoons sugar, stirring. Let the lotus root cool in its cooking liquid. The lotus root may be prepared to this point a day in advance, then refrigerated in a covered container.

Coarsely chop one-third of the lotus root.

In a small saucepan, bring 1 cup water to a boil. Add the carrot, 1/3 teaspoon salt, and 11/2 teaspoons sugar, and cook over low heat, uncovered, for 2 minutes. Drain the carrot, discarding the cooking liquid.

To the beaten eggs, add 1 tablespoon sugar, Ih teaspoon salt, and the dashi. Mix thoroughly.

Heat a 6-inch skillet, add 2 tablespoons vegetable oil, and, when the oil is hot, swirl the skillet to coat the entire inside surface. Pour off the excess oil, and reserve it. Wipe the skillet with a paper towel. Add about 11/2 to 2 tablespoons of the egg, swirl the skillet to cover the bottom, and cook over low heat until the bottom of the omelette is firm, but not browned. Turn the omelette over, and cook for 3 seconds. Transfer the omelette to a cutting board.

Make more omelettes with the remaining egg mixture, adding some of the reserved oil to the skillet as necessary. You'll have about 8 very thin omelettes. As the omelettes are finished, stack them. If you are making the omelettes a day in advance, stack them with paper towels between them, and then wrap them tightly in plastic wrap. Omelettes also freeze well.

If you have made the omelettes in advance, remove the paper towels from the stack. Cut the omelette stack in half. Then cut each half in half, cutting parallel to the first cut Julienne each of the four stacks crosswise. Divide the omelette strips into two portions, and set them aside in separate bowls.

In a medium pot of salted boiling water, cook the shrimp for 2 to 3 minutes. Drain them, quickly cool them in ice water, and shell them .

Wrap the eel in plastic wrap and reheat it in a microwave oven, or wrap it in aluminum minutes. foil and reheat it in a regular oven preheated to 400 degrees F. Unwrap the eel, and let it cool for 5 minutes. Remove the skin carefully, cut the eel in half lengthwise, and then cut it crosswise into 2/Tinch-wide pieces.

Add to the sushi rice the mushrooms, gourd strips, hijiki sea vegetables, chopped lotus root, carrot, half the omelette strips, and the shiso. Toss gently but thoroughly. Transfer the sushi rice to a large serving platter.

Toast the nori . With scissors, cut it into quarters crosswise, and then into julienne strips.

Arrange the following items around the platter, in this order: the sliced lotus root, the red ginger, the shrimp, the eel, the omelette, and the nori. Serve without shoyu or another condiment, since the dish is fully flavored .

Additional notes

* vinegar to go into water

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