Eckitchensg’s Shiok Shiok Maki
- erinna Chng
- Feb 11
- 1 min read
OMG ! This is really heavenly. The moment you sink your teeth into this maki, your mouth will be surrounded by the creaminess of the shiok sauce and the crunchiness of the Tobikko, bursting in every bite. This is Shiok-ness!
had Shiok Maki years ago at Koh Grill and Sushi Bar. This is the only dish I remembered having there. l really enjoyed the Shiok-ness. This is not an exact replication of Koh’s Shiok Maki as l do not remember the exact taste of it since l had like many years ago. But who cares! My version is Shiok-Max too!
If you are worried about the calories from the tons of mayonnaise used, you can get the Zero or Half calories kewpie mayo from Isetan or any Japanese Supermarket. They taste the same but more guilt free hehe
This is an inside out Maki. So remember to wrap your sushi mat with plastic wrap so that the rice will not stick to the sushi mat when flipped.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Sushi Rice
Wash the rice several time until the water is slightly clear instead of cloudy
Drain the rice and add into rice cooker.
Add 1 cup of water to the rice and cook as per rice cooker instruction
When the vice is cooked, add in the sushi vinegar and Stir until every grain of rice is coated with the vinegar.
Cover with wet kitchen tissues or clean cloth and set aside to cool.
Shiok Shiok Sauce (Prepare the sauce while the rice, left to cool)
Heat the cream in a saucepan over medium low heat.
When the cream start to simmer, add in the cheese and stir until the cheese melted.
Remove the cream cheese mixture from the pot.
In a mixing bowl, add in all the Ingredients and the cream cheese mixture.
Whisk the ingredients until well combine
Maki Wrapping
Divide the rice into 2 portions.
Wrap the sushi mat with plastic wrap so that the rice will not stick to the mat.
Place a piece of seaweed sheet and spread It evenly over the seaweed, leaving about 1 inch of the top seaweed not spread with rice.
Flip the seaweed over (Rice facing the mat and seaweed face up, seaweed without rice still at the top)
Add 1 piece of the Unagi on the rice, closer to you than the center of the rice
Roll the mat forward tightly (without rolling the mat into the rice)
Press gently but ensure that the vice is rolled firm enough. Continue rolling to complete the roll.
Remove the roll from the mat. Gently shape and seal the roll.
Repeat the above steps with the Second roll.
Wet a sharp knife and cut each roll into about 6 pieces.
Assembling
Arrange the cut Maki on a plate and layer a piece of salmon sashimi on each maki
Spoon a generous amount of the Shiok Shiok sauce on top of the maki.
Use a blow torch and torch the shiok shiok sauce until slightly charred.
Top with a generous amount of Tobikko and sprinkle with spring onions.
Serve with wasabi, soy sauce and Japanese pink ginger
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Eckitchensg's Shiok Shiok Maki
Head Chef
eckitchensg
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Servings :
2 Rolls of Maki
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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