Posts Tagged ‘Entree’

Fat Sushi Roll

Recipe Fat Sushi Roll


Wash rice and drain in a sieve. Let it sit for 30 minutes. Transfer rinsed rice to rice cooker. Wipe konbu kelp with a well-wrung damp cloth to clean. Put the kelp on the rice. Pour water up to the line that shows the machine’s standard measure for cooking sushi rice.

Combine the ingredients for in a saucepan and bring to a boil.

Quickly parboil mitsuba (trefoil) in lightly salted hot water. Then soak in cold water and squeeze to remove excess moisture.

Rub kanpyo gourd ribbons with a little salt, then rinse with water. Boil in ample hot water for 3 minutes. Soak in cold water and squeeze out excess moisture.

Soak dried shiitake mushrooms in lukewarm water until soft. Chop off stems and cut into thin slices. Strain the water used to soak shiitake and keep 100ml(0.4 cup) to be used later as simmering broth.

when rice is cooked, remove the kelp. Let stand for 10-15 minutes. Wipe handai (large wooden sushi bowl) with a well-wrung wet cloth. Tranfer cooked rice to the handai. Evenly pour over rice and let it sit for 1 minute. Mix rice with a flat spoon in a quick slicing motion. Spread rice flat and swiftly cool by fanning.

Simmer kanpyo in dashi stock over medium heat. When the kanpyo turns translucent, add sake, sugar, soy sauce and simmer until very little sauce is left in the pot. Allow it to cool. Cut ribbons in the same length as the sheet of nori seaweed.

Simmer shiitake mushrooms. Place rehydrated shiitake slices in a small saucepan. Pour in the broth from soaking shiitake earlier and add sake, sugar and soy sauce. Cook over high heat and bring to a boil. Then lower the heat and simmer until the sauce is almost all absorbed. Let it cool.

Combine all ingredients for the and mix. In a lightly greased square omelette pan, pour in 1/4 of the egg mixture and spread evenly. Roll toward front of the pan. Slide roll to the far end. Grease empty space again. Pour in 1/3 of the remaining egg mixture also to spread under the cooked roll. Roll toward front of the pan. Repeat two times to make the roll bigger. When done, allow it to roll in a makisu (bamboo rolling mat) to shape evenly. When cool, cut into 4 long strips.

Place a sheet of nori seaweed on makisu (bamboo rolling mat). Thinly spread sushi rice over the nori while leaving 1cm(0.4 inch) wide empty space on the bottom and 2cm(0.75 inch) on the top. Press to make a slightly hollow line in the center to place rolled omelette, kanpyo, shiitake, mitsuba, and crab flavored fish cake. Holding the ingredients in place with your fingers, roll up the bamboo mat. Hold the roll from over the mat with your hands to shape evenly.

Cut the roll into slices easy to eat. Arrange on serving dish and garnish with sweet-vinegared ginger.

When you slice the roll, wipe the knife with a wet cloth after each slice, otherwise the rice will stick to the knife and make it difficult to slice.

Japanese Style Oyster Doria

Recipe Japanese Style Oyster Doria

Nutrient-rich Doria! The miso enhances the taste of Doria!

Place oysters in a colander, overlapping a bowl filled with water. Gently shake to wash oysters. Drain and pat dry.

Wash spinach with water. Quickly boil in plenty of hot water, then soak in cold water. Let it cool and lightly squeeze moisture out. Chop off the root and cut into 3 cm(1.2 inch) lengths.

To prepare for , add 50ml(0.2 cup) of milk, small portion at a time, to white miso while mixing and thinning.

Step 3

Heat oven to 250 degrees C(482 degrees Fahrenheit).

Make . Melt butter in a pan over low medium heat. Add flour and stir with wooden spatula until flouriness is gone and smooth.

Step 1

When bubbles start to surface, add milk all at once and quickly mix with a whisk until smooth. Add thinned white miso and mix.

Step 2

Mix once in a while. When it starts bubbling again, season with chicken soup stock powder, salt and pepper. Heat and stir until slightly thick.

Step 3

Heat cooking oil in frying pan over medium heat, lightly saute oysters, add soy sauce. When oysters are coated evenly, turn off the heat.

Step 4

Place rice in a heatproof container. Put oysters and spinach over it. Pour prepared in (3), top it with pizza cheese and cook 12-15 mins in the 250 degrees C(482 degrees Fahrenheit) preheated oven.

Step 5

When the surface browns, remove from oven. Sprinkle ao-nori (green-seaweed) flakes.

As-You-Like-It Sushi Rolls

Recipe As-You-Like-It Sushi Rolls


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.

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.

Rice with Bamboo Shoots

Recipe Rice with Bamboo Shoots


Boil bamboo shoots immediately after you buy them, as they start to get hard as time passes after they are dug up..”

Put plenty of water in a large pot and add 1/3 cup of nuka and red chili peppers cut into half. Wash bamboo shoots well, chop off diagonally the pointy end, and make a straight cut on the sheath from the top to the bottom. Put it in the pot and bring to a boil. Reduce heat to medium and let simmer for 40 minutes.

Step 2

Step 2

Bamboo shoot is done if the hard bottom end is tender enough to poke through with a bamboo skewer. If it’s still hard, simmer for another 15 minutes and check again with a bamboo skewer. (The longer fresh bamboo shoots are kept after they are dug up, the harder they become. Boil for more than 1 hour if more than one day has passed since it was dug up.)

Wash rice and drain in a sieve 30 minutes prior to cooking. Cut the boiled bamboo shoots into thin slices that are easy to eat. Blanch aburaage (thin deep-fried sliced tofu) with boiling water to remove excess oil, cut in half lengthwise, then slice into thin strips. It is also good to add chicken, but when you use fresh bamboo shoots, it is better to only use aburaage to simply enjoy the flavor of the bamboo shoots.

Step 1

Step 1

Place washed rice and the in rice cooker. Pour dashi broth up to the line for cooking 2.5 cups of rice according to the machine’s standard measure. Add cooked bamboo shoots and aburaage on top. Start cooking.

Step 2

When rice is cooked, let steam for 10-15 minutes. Mix well evenly allowing excess moisture out of rice. Serve in a rice bowl garnished with buds of sansho pepper.

Put kinome (young leaf of Japanese sansho pepper) on your palm and slap with the other palm leaving space in between your hands to bring out its aroma.

Yakitori Chicken Bowl

Recipe Yakitori  Chicken Bowl


Poke thick portion of chicken with tip of knife and cut into 8 to 10 pieces. Soak in marinade. Cut gizzards in half if big.

Step 1

Cut off stem of shiitake mushroom and wipe off dirt.

Cut scallions into 3 cm(1.2 inch) sizes.

Pour little oil in frying pan and fry mushrooms until brown; remove. Fry gizzards until brown, remove and sprinkle salt and pepper.

Step 1

Put little oil in frying pan, pour in marinade and place chicken pieces (drain well). Fry until brown; add 1 tbs of marinade and sprinkle sansho Japanese pepper.

Step 2

Fill large bowl with rice and place mushrooms, gizzards and chicken. Pour remaining marinade over and sprinkle scallions.

Step 3

Sushi Rolled with Egg

Recipe Sushi Rolled with Egg


Wash rice and drain at least 30 mins before cooking. Put rice, konbu seaweed and water until sushi level; turn on rice cooker. When rice is cooked, remove konbu seaweed and leave for 15 mins.

Bring sushi vinegar mixture to boil.

Remove head of broiled eel and cut into 4 pieces.

Step 3

Cut off both ends of cucumber and cut into thin diagonal slices.

Julienne ginger soaked in sweetened vinegar.

Coat large wooden bowl with 1.5 tbs of sushi vinegar. Place cooked rice and pour over remaining sushi vinegar and leave for 1 min. Sprinkle white sesame seeds and toss briskly and spread around bowl. Use a paper fan to cool rice.

Step 1

To make omelet strips, beat eggs in bowl, add sake, sugar and salt. Heat frying pan over medium heat and put oil. Pour in 1/4 of egg mixture and turn over. Make 4 thin omelets.

Step 2

Place sheet of saran wrap over bamboo mat and place omelet on top. Put little vinegar and water on hand and scoop 1/4 of rice. Spread evenly over omelet leaving little space on other end. Press center of rice and place 1/4 cucumber, broiled eel and ginger soaked in sweetened vinegar.

Step 3

Press ingredients with finger, lift bamboo mat and join both ends of sushi spread and roll. Press bamboo mat to shape into sushi roll. Make 3 sushi rolls. Cut into bite size pieces and serve.

Step 4

Homemade Udon Noodles

Recipe Homemade Udon Noodles


To make marinade, soak dried shiitake mushrooms in lukewarm water until soft. Strain water of soaked mushroom; prepare 300 ml(1.2 cup). Remove stem of mushroom and slice. (sliced dried shiitake mushrooms may be used). Put sliced mushroom, mushroom soaked water and water. Bring to boil with strong heat. When boiled add bonito flakes and bring to boil again. Lower heat and simmer for 5 to 6 mins. Add sake, sweet cooking sake, soy sauce, salt and continue to simmer for 3 to 4 mins. Strain with paper towel.

Cut myoga ginger into half lengthwise, then cut diagonally. Briskly soak in water and squeeze out water.

Cut off stem of daikon radish sprouts and cut into 3 to 4 pieces.

Grate daikon radish and drain excess liquid.

Roast white sesame seeds in frying pan and crush half.

Mix all purpose flour and salt soaked in lukewarm water. The lumps will smoothen and form into a ball shape. Remove from bowl and knead by pressing with palms strongly. Form into a ball.

Step 1

Put into antibacterial plastic bag and wrap with towel. Leave for 20 mins. Fold plastic bag into two, place dough in center, cover with towel and press dough with heel of foot until dough becomes flat. If making the day before, place in refrigerator not more than 24 hours.

Remove dough from plastic bag and fold into three layers. Fold both ends in to make a square. Turn over (folded end should be down). Return into plastic bag and wrap with towel and press hard with heel. Repeat process 3 to 4 times. Fold dough into half, wrap in towel and leave for 10 mins.

Press with heel again until flat. Sprinkle all purpose flour on flat board, remove dough from plastic bag and roll in different directions with a rolling pin. (If dough is thin then noodles become thin; if thick then noodles become thick.).

Sprinkle ample flour on dough and fold like a folding screen. Cut into desired width.

Bring plenty of water to boil and put in noodles. Mix with long chopsticks being careful so water does not boil over. Boil for 7 to 8 mins. Drain in strainer and wash noodles in running water by rubbing until slack is removed. Drain.

Put condiments into dip sauce. Dip udon noodles in sauce.

Vegetable Risotto

Recipe Vegetable Risotto

Put cooked rice in a sieve and rinse in hot water to remove sliminess, then drain. Chop ito-konnyaku (devil’s tongue noodles) into small pieces, boil in plenty of water for 1 minute and drain in a sieve. Wash with cold water and drain again.

Step 1

Cut eringi (king oyster) mushroom lengthwise into threes or fours, then cut into rectangles. Chop off the root of enoki mushroom and lightly wash in water. Shake off water and cut into 1cm(0.4 inch) lengths. Chop off the hard tip of the stem of shiitake mushroom and wash lightly. Wipe off extra moisture. Thinly slice the cap, and tear the stem lengthwise into strips. Peel carrot and daikon radish, and roughly cut into small bite-size pieces. Crack and beat eggs in a bowl.

Place , carrots and radish in a pot and cook over medium heat. When it comes to a boil, add eringi, enoki, shiitake mushrooms, and let it boil lightly. Then add rice and devil’s tongue noodles.

When it reaches a boil again, add whitebait. When it starts to bubble, sprinkle chopped mitsuba (trefoil) and swirl in beaten egg. Sprinkle salt and pepper as you like.

Step 4

Beef and Onion Rice Burger

Recipe Beef and Onion Rice Burger

You can put it in your boxed lunch with a cute wrapping.

Divide freshly cooked rice into 8 portions. Moisten your hands with water. Sprinkle some salt on your palms and rub together. Mold flat round rice balls.

Step 1

Cut slices of beef into 4cm(1.5 inch) lengths. Combine the ingredients for the and soak beef slices. Add starch to coat beef.

Slice onions lengthwise into thin slices.

Cut green bell pepper and red bell pepper lengthwise into half. Remove the cap and the seeds. Cut lengthwise into thin strips.

Peel garlic. Cut lengthwise into half, remove sprout at the center, and cut lengthwise into thin slices.

Combine and mix the ingredients for the .

Thinly coat a frying pan with cooking oil and heat over medium heat. Place the flat rice balls in the pan and lightly brown both sides.

Step 1

Put 1/2 tablespoon of oil in a frying pan and heat over high heat. Stir-fry onions. When onions start to get soft, add green and red bell peppers and garlic slices and stir-fry together. Remove from the pan.

Step 2

Add the remaining 1/2 tablespoon cooking oil in the same frying pan and heat over high heat. Stir-fry beef. When the color of the beef changes, add the vegetables from (2) and stir-fry together with the beef.

Step 3

Add the and stir-fry so the sauce will evenly cover the beef and vegetables. Arrange the rice balls with the beef and vegetables on a serving plate like a burger.

Step 4

Do-it-yourself Sushi Rolls

Recipe Do-it-yourself Sushi Rolls

Roll your favorite sushi

Wash rice and drain. Pour water to little less than regular level. Wipe konbu seaweed with tightly squeezed cloth and place on top of rice. Turn on rice cooker.

Combine sushi vinegar ingredients in pan and bring to boil; cool.

Cut tuna into size easy to roll.

Step 3

Cut Alaska Pollack roe diagonally. If cooked is preferred fry lightly and cut diagonally. If it falls apart break up and mix with mayonnaise.

Mix ingredients for fried omelets. Heat square pan over medium heat and pour little oil. Pour egg mixture in and roll over from other end. Lower heat and fry until cooked well. Place omelet on bamboo mat and roll. Let cool. When cool cut into sizes easy to roll with nori seaweed.

Cut off both ends of cucumber and cut into size easy to roll.

Split avocado into half by cutting avocado around seed. Place in between both palms, press and twist around. Remove seed with tip of knife. Peel avocado and cut into sticks. Chop natto fermented soy beans and add chopped scallions. Drain can of tuna.

Cut off stem of daikon radish sprouts or sprouts and wash briskly.

Heat nori seaweed directly over fire to make crispy and cut into 4 pieces.

Cut off stem of perilla leaves.

Wipe wooden bowl with tightly squeezed cloth and place cooked rice (remove konbu seaweed). Separate rice into 4 portions by making cross with rice paddle. Pour sushi vinegar and leave for 1 min. Mix rice gently as if slicing through. Spread rice around the wooden bowl and swiftly cool rice with a paper fan.

Step 1

Place all ingredients and vinegar rice separately on dish. Place vinegar sushi rice on seaweed or lettuce leaf, add white sesame seeds, wasabi paste, mayonnaise, and other desired ingredients. Roll with hand.

Step 2