Japanese cuisine, Japanese food recipes.

First:

Wash rice and drain in a sieve more than 30 minutes before cooking. Wipe and clean konbu kelp with well-wrung wet cloth.

Transfer rinsed rice into rice cooker. Place kelp on top and pour water following the machine’s standard measure for cooking sushi rice. Switch the machine on. When the rice is cooked, remove kelp and let it sit for 15 minutes.

Combine ingredients for in a small saucepan and bring to a boil. Turn off the heat and let it sit to cool.

Lightly pass sheet of nori seaweed over a flame and toast both sides. Cut one sheet into four pieces.

Cut eel into easy-to-roll thin strips.

Finely chop raw tuna with a knife. Then mix with 2 tablespoons of finely chopped scallions.

Prepare . Take seeds out of pickled plums, finely chop with a knife. Add other ingredients and stir into a paste.

Lightly rinse green perilla leaves with water and cut off the stem. Drain.

Mix nattA? (fermented soybeans) with 2 tablespoons of finely chopped scallions.

Cut cucumber into sticks.

Quickly rinse kaiwarena (young shoots of daikon), drain and cut off the root cluster.

Second:
Prepare . Beat eggs in a bowl. Add sake, sugar and salt and mix well. Heat cooking oil in a square omelette pan and cook eggs. When done, roll it in makisu (bamboo rolling mat) while still hot and shape evenly. When cool, cut according to the size of the eel.

Wipe handai (large wooden sushi bowl) with a well-wrung damp cloth. Transfer hot rice into the handai and evenly pour over it. Wait one minute. Mix rice with shamoji (flat wooden spoon) by cutting across it in a slashing motion. Spread rice thinly so it can easily cool.

If you cool by fanning, it will enhance the shine on the rice.

Thinly spread rice on nori seaweed, place any ingredients on it, season it as you like, and make a sushi roll. Make other rolls with different ingredients.

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