Kinchaku Zushi (Another Way of Serving Bara Zushi)

Mrs. Tooka Ida

Prepare sushi meshi and mix gu as in Bara zushi (page 41). Fry eggs in thin sheets, allowing 1½ eggs to each sheet. Proportion of seasoning for each egg: 1½ teaspoons sugar, ⅛ teaspoon salt, 1 teaspoon milk.

Place a ball of sushi on the egg sheet, wrap to form a pouch. Tie with kanpyo ribbon cooked as in norimaki (page 47).