| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rice | 6 | Servings | ||
INGREDIENTS
| 10 | c | Rice |
| 3 | c | Vinegar |
| 5 | tb | Salt |
| 2 | c | Sugar |
| 1 | tb | Gourmet powder (MSG) |
| 1/4 | c | Dried shrimp |
| 1 1/2 | lb | Fresh shrimp |
| 5 | tb | Sugar |
| 1 | ts | Gourmet powder (MSG) |
| 1/2 | ts | Salt |
| Red coloring |
INSTRUCTIONS
FILLING Date: Mon, 22 Apr 1996 13:15:54 -0500 (CDT) From: "Mr. & Mrs. Pro and the crew" <D.Pro@coretech.com> Mix the ingredients for the seasoning and bring to a boil and strain. Add to the rice. This is the base for all sushi dishes. Boil the shrimps. Shell and bray in surabachi. (Corregated earthenware bowl). Add the seasonings. Fry in slightly greased pan until dry. Add to sushi-meshi. From: Sukiyaki Shared By: Pat Stockett MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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