| 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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