MAZESUSHI

Rinse the rice thoroughly in cold water, drain, and set aside for 10-15 minutes

To make the sushi dressing: Put the rice vinegar in a small saucepan and heat. When warm, add the sugar and salt. Bring to a boil and then remove from the heat and allow to cool

Chop the carrot into fine julienne strips 1 1/2 inhes long

put the dashi stock, soy sauce, sugar, and mirin into a pan and heat. When it comes to a boil, add the julienned carrot and mushrooms and simmer until the carrot is just cooked. Drain

Devein the shrimp and put into a saucepan with a little boiling water mixed with the sake. Simmer for 1 minute then put a lid on and leave to cool. They will cook gently in the heat of the liquid. Set aside to add later

Put the washed rice in a heavy saucepan and add 1 2/3 cups water. Put a lid on the pan, bring to a boil, then turn the heat down low and simmer for 10-12 minutes before turning the heat off. Leave for a further 10 minutes without removing the lid

Pour the sushi dressing over the cooked rice and carefully mix in. Add the carrot and mushrooms. When cooled, add the drained shrimp, lemon juice and mix again

To make the kinshi tamago crepes: in a bowl, lightly beat the eggs together; add the sugar, sake, and season with salt. Strain the batter to ensure an evenly colored crepe. Heat a little oil in a skillet and pour just enough egg mix to thinly coat the bottom. The crepe will cook very quickly, so be careful to prevent it from burning. Once cooked, set the crepe aside and repeat until all the mixture has been used. Roughly 8-10 crepes can be made in a 7-inch skillet

Slice the cooked crepes into thin strips then loosen the pile with your fingers- you will be amazed at how their volume increases

Put the rice mixture on a large serving plate, sprinkle with nori seaweed and decorate with the kinshi tamago crepe strips on top