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Spectacular Scattered Sushi

Recipe Spectacular Scattered Sushi


First:

Wash rice and drain in a sieve. Let stand for 30 minutes. Wipe konbu kelp with a well-wrung damp cloth to clean. Tranfer rice to rice cooker and put kelp on top. Pour an amount of water a little less than the 3-cup line of the machine’s standard measure. Start cooking.

Lighly rinse kanpyo (gourd ribbons) with water and rub with salt to clean. Boil kampyo in ample water over medium heat for 7-8 minutes. (Pinch it and if your nail goes in, it’s ready.) Drain and cut into 5mm(0.2 inch) widths.

Soak dried shiitake mushrooms in lukewarm water until soft. Lightly drain and remove the hard stems. Cut into small cubes. Keep the water used to soak shiitake because it will be used as a broth for simmering sauce later on.

Peel carrot and chop into fine pieces.

Peel lotus root. Carve around the holes to shape like a petaled flower. Slice lengthwise into half and cut into thin slices. Keep the scraps from the carving and chop into fine pieces. Take all the lotus root pieces and soak lightly in vinegared water. Then boil in hot water with a little salt and vinegar. Drain in a sieve. Prepare a marinade by mixing sweetened vinegar with double the amount of dashi stock (or water). Allow lotus root to soak in the marinade.

Cut boiled octopus arms into thin slices easy to eat and let it soak in the sweetened vinegar marinade together with the lotus root.

Devein the shrimps but do not shell yet. Combine the seasonings for the shrimps in a saucepan and bring it to a boil. Add the shrimps and cook to almost parch. Let it cool. Remove the shell and slice into half lengthwise to halve the thickness.

Cut the head off the grilled anago eel fillet. Then cut the rest into 2cm(0.75 inch) wide pieces. Put the seasonings for anago in a frying pan and bring to a boil. When it starts to thicken, add anago pieces to be evenly coated by the sauce. Let it cool.

You can also enjoy using unagi (fresh water eel) instead of anago (sea eel).


Combine the ingredients for the and mix. Pour in a small amount of egg mixture in a lightly greased frying pan and make a thin sheet of omelette. Repeat and make several sheets. Pile them together and cut into thin strips.


Second:
Put shiitake mushrooms and kanpyo in a pot with all the ingredients for the . Simmer for 10 minutes with a drop-lid. Then add carrots and lotus root, and simmer until the sauce is almost all absorbed. Let it cool.

Wipe handai (large wooden sushi bowl) with a well-wrung damp cloth. Remove kelp from rice cooker. Transfer cooked rice to the handai. Evenly pour 80ml(0.3 cup) of sweetened vinegar over rice and let stand for 1minute. Mix rice with a shamoji (flat wooden spoon) in a quick slicing motion. Swiftly cool by fanning.

Let it cool until body temperature. Then mix rice with the ingredients simmered in (1).

Place the rice in a serving bowl. Scatter shredded toasted nori seaweed and sesame seeds. Place on top drained lotus root, octopus, shrimps and anago. Evenly scatter thin omelette strips and top with ikura (salmon roe) and garnish with kinome (young sansho pepper-tree leaves).

A variation of this recipe would be an omelette-wrapped sushi. Use a thin sheet of omelette to wrap the sushi rice in various ways, like chakinzushi (cute plump pouch tied at the top e.g. with a strip of boiled mitsuba (trefoil) or fukusazushi (square molded sushi rice wrapped in paper-thin omelette) or like a sushi roll using an omelette wrapper instead of nori seaweed.


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