Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Sushi Rice (Sushi-Meshi)

Ingredients
* 175g / 6 oz uncooked, matured short-grain rice
* 225ml / 8 fl oz cold water
* 2.5- to 5-cm /1- to 2-in strip dried kelp, wiped cleanFor sushi vinegar
* 1 1/2 tablespoons rice vinegar
* 1 tablespoon caster sugar [superfine granulated sugar]
* 1/2 teaspoon salt

This is the basic technique for producing the glutinous, vinegar-flavoured rice that forms the basis of all types of sushi. Matured, Japanese or Californian short-grain rice is essential. To vary the quantity of cooked rice, remember that the ratio of uncooked rice to water should be 1 part rice to 1 1/4 parts water.

1. Start by washing the rice thoroughly until the water comes clear. Let the rice drain for 30 to 60 minutes. This will allow the grains to absorb moisture and start to swell.

2. Put the rice, water and kelp in a pan with a tight-fitting lid. Bring the mixture to the boil over a medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes. (Simmering time will vary depending on the quantity of rice.) Resist the temptation to lift the lid while the rice is cooking.

3. Turn off the heat, remove the lid and cover the pan with a teatowel. Leave to cool for 10 minutes. Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl. To stop the vinegar distilling off, sit the bowl in cold water to speed cooling.

4. Using a wooden rice paddle, spoon the rice into a rice tub or bowl. Spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.

5. Continue cutting – never mashing or stirring – the rice, adding the sushi vinegar a little at a time. At the same time, ask someone to fan the rice to cool it. It should take about 10 minutes to mix in the sushi vinegar thoroughly and bring the rice to room temperature.

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June 2, 2006 Posted by | Japanese | Leave a comment

Cucumber Sushi (Kappa-maki)

Ok this weekend, I'm cooking JAPANESE FOODS. Miso Soup, Cucumber Sushi, Udon, Japanese Potato Salad. Need to buy ingredients and I'm hunting them at Isetan. Kakakaka… I had previously done some cruisines on Baking, Nyonya, Hakka, Chinese and Western. So now I do Japanese and later Italian.

Ermm… sorry la, can't treat you all cus I need to do more testing first. Recipe got jor. Hope you all also make. Hehehe….

Ingredients :
4 sheet dried seaweed
1 avocado
1 cucumber
125g smoked salmon or crab
1 teaspoon wasabi
1 tablespoon toasted sesame seeds
1 cup japanese rice

Seasoning :
1/3 cup rice wine vinegar
4 teaspoons sugar
2 teaspoons salt

Sauce :
1/2 teaspoon sesame oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 bamboo mat, for rolling (maki-su)

Recipe :
Wash the rice several times wbefore cooking, under running water.
Cook in a cup of cold water, brought to the boil with the rice.
Turn heat down and simmer for 15 minutes. Taste.

Prepare seasoning whilst rice is cooking
In a saucepan, mix the vinegar, sugar and salt together.
Bring to the boil.
Pour over cooked rice.
Stir with a wooden spoon and leave to chill in fridge.

Cut the seaweed sheets (nori) in two.
Spread each piece with a thin layer of wasabi.
Put about 4 tablespoons of rice on each sheet of seaweed, leaving a gap of 2 cm at each edge.
Sprinkle with sesame seeds.
Slice the smoked salmon, chop the cucumber and avocado.
Carefully put a line of chopped vegetable down the middle of the rice.
With the help of the rolling mat, roll each sheet of seaweed up so that the vegetables are surrounded by rice. You should have a tight cylinder.
Leave to settle for 5 minutes.
Cut each roll into 4 pieces. Serve fresh.

Advice
Best eaten with sake!

June 2, 2006 Posted by | Japanese | Leave a comment

Japanese Potato Salad

Cool potato salad is my favourites everytime I visit Japanese restaurants or buying at sushi shops. I’m refering this from Just Hungry blog.

Japanese potato salad has a mild, creamy flavor, with no acidic undertone; unlike American or German style potato salads, no vinegar is used. It’s seasoned only with salt and a little pepper, and lots and lots of mayonnaise, and is just a bit sweet from the other vegetables mixed in – boiled carrots, thinly sliced cucumber, and onion. Some people even add a little sugar. Chopped boiled egg adds to the richness.

The ideal mayo to use is a Japanese one of course; Kewpie Mayonnaise is classic, but there are other (and some say, better) brands too. Look for them at your local Japanese or Asian grocery store.
If you make your own, use a flavor-neutral vegetable oil such as canola or safflower, not extra virgin olive oil. (“Extra Light” olive oil is fine.) Lacking access to Japanese mayonnaise or the time to make your own though, any commercial mayo will do as long as it’s not too heavy on the vinegar flavor. Salad cream should not be used however.

Ingredients

  • 3 medium boiling (firm) potatoes, well scrubbed
  • 1 small carrot
  • About 10 cm / 4 inches of a seedless cucumber
  • 1 small onion
  • 1 egg
  • Salt and pepper
  • 3/4 to 1 cup of mayonnaise, Japanese or homemade preferred (see notes above)

Boil the potatoes in their skins until tender (you can poke a skewer through one without any resistance). Boil the carrot, unpeeled, in the same pot. Boil the egg until hard boiled at the same time.

In the meantime, slice the cucumber and the onion very thinly. Sprinkle both with a little salt, and let sit for a while (10 minutes or more) until the vegetables exude their juices. Squeeze firmly to get rid of the juices.

When the potatoes and carrot are done, drain peel them while still hot (holding each in a kitchen towel to peel them helps). Cut the potatoes into small pieces, and slice the carrot. Toss with a little salt and pepper and leave to cool.

Peel the hard boiled egg and chop up finely.

When the potatoes and carrot mixture has cooled to room temperature, mix in the cucumber, onion and egg. Mix in the mayonnaise. Cover with plastic wrap and cool in the refrigerator until serving time (ideally at least one hour).

If you are bringing this to a picnic be sure to pack it in a cooler – it will keep better, and taste better chilled than at room temperature. If you are packing it in an obento box, make sure the rice and other ingredients have cooled before tucking in the salad, or carry the salad in a separate container.

June 2, 2006 Posted by | Japanese | 2 Comments