Wednesday 8 August 2012
Tuesday 17 April 2012
Japanese Omelette
There are two types of omelette are used widely to make sushi.
Some sushi connoisseurs suggest that you begin your meal with a piece of hand-formed sushi topped with thick Japanese omelette in order to test a sushi shop's rice and vinegar mix.The omelette is slightly sweet in flavour and succulently moist.It is best to use a square Japanese omelette but you can use a round pan and trim the round ends off the omelette. Many Japanese food lover also prefer to add some dashi stock into the egg mixture to give an extra flavour.But this will makes for very thin layers and some more patience requested as it is very delicate to form,.Once prepared, it keeps for a day wrapped in cling-film and refrigerated.
1.Except the oil,combine the eggs and all the remaining ingredients in a mixing bowl.
2.Heat the oil in a tamago pan at medium heat(if you are the beginner, keep the heat at low to start);Do not put too much oil,just evenly coated the pan, wipe away excess oil with a piece of folded kitchen paper.
3.Drop a small amount of egg mixture into the pan to test the temperature.If it sizzles, the pan is hot enough.Carefully add a ladle of the mixture into the pan to create a thin layer.
4.Cook gently until the surface begins to set and the edges begin to crisp.
5.Carefully fold the omelette layer towards you in quarter section using either chopsticks or a spatular. Shape the omelette roll by gently pushing it against the side of the pan
6..Push the folded omelette back up to the top of the pan.
7.Add a little more oil to the exposed surface of the pan and another ladle of egg mixture.
8. Repeat the rolling process until all egg mixture is finished,and set aside to cool before cutting.
This is a paper-thin omelette which are often folded and stuffed with rice to make Temari Sushi or thinly sliced to make kinshi tamago ( also called Japanese egg crepes ),and used as topping to garnish scattered sushi.This should make two to three omelettes, using an omelette pan about 18cm in size.
1.Slightly beat the eggs with a whisk in a big bowl,and then add the dissolved corn flour,sugar and salt.
2.Pour the egg batter through a fine mesh sieve at least one time to ger rid of any lumps and get a silky texture.
3.Heat the oil in a non-stick pan over a medium heat.Wrap away the excess oil and keep a thin layer.
4.Pour a little amount of omelette mixture into the pan and quickly swirl it around by titling the pan in all directions unit it coats the base of the pan evenly.
5.When the edges of omelette are dry and the middle begins to set, loose up the edges with a spatula and turn it over to cook the other side.Do not allow the omelette to crisp or overcook-it should remain a golden yellow colour.
6.Flip the omelette out onto an upturned bamboo strainer or a plate lined with kitchen paper while you repeat the proces to make more omelettes.
7.Either cut the round edges off the omeletts for omelette parcels or roll up and cut into fine shreds.
Think Japanese Omelette[Tamagoyaki or Dashi Maki Tamago]
Some sushi connoisseurs suggest that you begin your meal with a piece of hand-formed sushi topped with thick Japanese omelette in order to test a sushi shop's rice and vinegar mix.The omelette is slightly sweet in flavour and succulently moist.It is best to use a square Japanese omelette but you can use a round pan and trim the round ends off the omelette. Many Japanese food lover also prefer to add some dashi stock into the egg mixture to give an extra flavour.But this will makes for very thin layers and some more patience requested as it is very delicate to form,.Once prepared, it keeps for a day wrapped in cling-film and refrigerated.
1.Except the oil,combine the eggs and all the remaining ingredients in a mixing bowl.
2.Heat the oil in a tamago pan at medium heat(if you are the beginner, keep the heat at low to start);Do not put too much oil,just evenly coated the pan, wipe away excess oil with a piece of folded kitchen paper.
3.Drop a small amount of egg mixture into the pan to test the temperature.If it sizzles, the pan is hot enough.Carefully add a ladle of the mixture into the pan to create a thin layer.
4.Cook gently until the surface begins to set and the edges begin to crisp.
5.Carefully fold the omelette layer towards you in quarter section using either chopsticks or a spatular. Shape the omelette roll by gently pushing it against the side of the pan
6..Push the folded omelette back up to the top of the pan.
7.Add a little more oil to the exposed surface of the pan and another ladle of egg mixture.
8. Repeat the rolling process until all egg mixture is finished,and set aside to cool before cutting.
Thin Japanese Omelette [Usuyaki Tamago]
This is a paper-thin omelette which are often folded and stuffed with rice to make Temari Sushi or thinly sliced to make kinshi tamago ( also called Japanese egg crepes ),and used as topping to garnish scattered sushi.This should make two to three omelettes, using an omelette pan about 18cm in size.
1.Slightly beat the eggs with a whisk in a big bowl,and then add the dissolved corn flour,sugar and salt.
2.Pour the egg batter through a fine mesh sieve at least one time to ger rid of any lumps and get a silky texture.
3.Heat the oil in a non-stick pan over a medium heat.Wrap away the excess oil and keep a thin layer.
4.Pour a little amount of omelette mixture into the pan and quickly swirl it around by titling the pan in all directions unit it coats the base of the pan evenly.
5.When the edges of omelette are dry and the middle begins to set, loose up the edges with a spatula and turn it over to cook the other side.Do not allow the omelette to crisp or overcook-it should remain a golden yellow colour.
6.Flip the omelette out onto an upturned bamboo strainer or a plate lined with kitchen paper while you repeat the proces to make more omelettes.
7.Either cut the round edges off the omeletts for omelette parcels or roll up and cut into fine shreds.
Saturday 14 April 2012
Preparing Sushi Rice[su-meshi]
Good sushi begins with good sushi rice.In UK, you can find Japanese style sushi rice easily from large supermarkets and Japanese food shops. Su-meshi means vinegar-flavoured rice,which is also calle shari- an esoteric reference to the bones of Buddha.It reflects the importance of sushi rice in Japanese cuisine.
Step One:Washing the Rice
It is vital that the sushi rice is washed as the absorbed moisture can help cook through.
Put the measured rice into a large bowl. Add plenty of cold water and stir vigorously then drain the milky water water through a fine-meshed sieve.Return the rinsed rice to the bowl and repeat until the water runs clear.Normally it will take 3-5 washes, and then the rice become slightly opaque as it begins to absorb moisture. Drain the water and set is aside the rice in the sieve to drain for 0.5-1 hour.
Step Two: Boiling the Rice
- Put the Rice and the measured amount of water (refer to above chart) into a heavy bottomed saucepan with a tight-fitting lid.
- Add a postcard-size piece of kombu.Make a few tears in it to help release its flavour as it cooks. The Kombu here is optional but it does give a extra flavour to the rice.
- Put the sauce pan over a medium heat and bring it to the boil.Try to resist the temptation to lift the lid to see how it is cooking, as you want to keep all the stam inside.You can listen for boiling sounds instead. Adjust the heat ,if necessary, to prevent the water boiling over.
- Depending on the amount of rice you are cooking,it should take 5-7 minutes.
- Reduce the temperature to low and simmer for a further 5-7 minutes.
- Remove the saucepan from from the heat and leave to stand for 10 minutes.
- Lift the lid and discard the kombu.
Step Three: Making the Seasoning Mixture
Sushi vinegar is added to cooked rice while it is still hot.You can buy the 'sushi no ko' the powder vinegar package from Japanese stores,but it mor economical to make your own and flavour will be superior.The amount of sugar varies, depending on personal taste and what the vinegar will be used for.The general rule for seasoning mixture is the stronger the filling or topping served with, the more salty and less sweet the seasoning mixture.For example, a less-sweet seasoning mixture is suitable for raw fish whereas more strongly flavoured or cooked ingredients such as eels, marinated mackerels, eggs and seasoned vegetables are better with a sweeter sushi vinegar.
To make the seasoning mixture, combine the rice vinegar, sugar and salt in a non-aluminium saucepan,stirring until the sugar and alt have dissolved.Do not boil it.Remove the saucepan from heat and set aside to cool.
Step Four: Mixing the Rice with Seasoning Mixture
- Transfer the hot cooked rice to a pre-soaked wooden bowl.
- Use a moistened spatula break up the mount of rice and spread it evenly in the bowl.
- Pour a little of the seasoning mixture over the spatula into the rice.
- Use the spatula by a slicing action to coat the grains of rice and separate them.Make sure the seasoning mixture is evenly throughout.Do not stir or mix the rice as it will make it mushy.
- Hold the fan in one hand as you turn the rice,fanning is cool as soon as possible.It is easier if you ask someone help you to fan it)
- Continue to fold the seasoning mixture into the rice until it begins to look glossy and cooled to room temperature.
Tips:
1.If you are not making sushi straight away, cover the rice with a clean dampened tea towel to stop it dring out and stand it in a cool part of the kitchen out of direct sunlight.
2.prepared sushi rice will keep at room temperature for up to 4 hours.Use the same day and do not refrigerate.
Friday 13 April 2012
Japanese Stock-Dashi
Dashi is the basic stock used to flavour many Japanese dishes. Unlike western stocks, it takes only minutes to make.
As we know, one of the foundations of Japanese cuisine is umami taste , a characteristics 'savouriness' ,which was discovered as one of the five senses to accompany sweet, sour ,bitter and salty and is a more friendly name for the taste of glutamates. Our tongues are quite partial to umami flavours which is why strong, intensely flavoured foods, especially when paired together can give an even more intense flavour, a good example is the parmesan cheese on tomato sauce. Dashi is the key to imparting this umami to such Japanese cuisine. A subtle aromatic, clear broth,dashi stock enhances and intensifies the flavour of foods it is cooked or blended with.However, it is more than just a stock: it gives a delicate base note to soups , salads,dipping sauces, rice and noodles as well as all kinds of simmered, steamed and stewed foods.
There are several types of dashi to suit different purposes. It can be made using one of these things: kombu(kelp).katsuobushi(dried bonito flakes),iriko/niboshi(dried baby sardines),and dried shiitake mushrooms.We will start from the most common one which is called 'Kombu and Katsuobushi Dashi', using for clear soup, nimono, noodle soup, and more.
1.Wipe off any pieces of dirt form the kombu which damp kitchen paper,take small tears in it to encourage the maximum release of flavour.
2.Put water in a sauce pan,add the kombu and bring to the boil over a low heat.
3.Remove the kombu when it begins to float to the surface, just before the water reaches boiling point.Do not boil the kombu as it will discolour the dashi and make it taste bitter.
4.Add the bonito flakes and bring the water back to the boil,then remove from the heat.Allow the flakes to settle to the bottom of the pan.
5.Strain the stock through a muslin-lined sieve lined with kitchen paper or a coffee filter.
The delicate flavour and taste of dashi is lost if it is frozen, so it is best to make the stock fresh each time and use it the same day.
In the traditional Japanese Kitchen, vegetarian dashi is made from kombu and dried shiitake mushrooms, which give it a subtle smoky flavour.
1.Prepare the kombu as above.
2.Put water in a sauce pan, add the kombu and the shiitake mushrooms,leave to sock for at least one hour or overnight. Bring to boil over a low heat.
3.Remove the kombu when it begins to float to the surface, just before the water reaches boiling point.
4.Turn up the heat and boil rapidly for 2 minutes, then set aside to cool to room temperature.Remove the mushrooms.
1.Prepare the kombu as above.
2.Put all the dry ingredients in a glass jug with a lid or sealable plastic container and add the water.
3.Chill in the refrigerator overnight and strain before use.
The dashi will keep up for up to three days in the refrigerator.
Niboshi is a japanese fish stock form dried sardines(anchovies in some translation).It is especially popular for making miso soup.
1.Remove the heads and entrails of niboshi to prevent bitterness.
2.Put water in a deep pot and sock niboshi for one hour or more.
3.Bring to a boil and simmer on heat for about 5 minutes,skimming off any foam rise to the surface.Stop the heat.
4.Strain the stock through a colander lined with kitchen paper or paper tower.
Hon Dashi means"real dashi" in Japanese.It is the instant dashi comes in a powder which boasts a unique sweet and mildly smokey undertone. The most common type of hon dashi is made with katsubushi bonito flakes and kombu kelp so it is not suitable for vegetarians. This is also a newer variety of Hon Dashi which made from dried scallops instead of bonito.It has a intense shellfish flavour which is perfect for enhancing seafood dishes such as mixed seafood risotto.
As we know, one of the foundations of Japanese cuisine is umami taste , a characteristics 'savouriness' ,which was discovered as one of the five senses to accompany sweet, sour ,bitter and salty and is a more friendly name for the taste of glutamates. Our tongues are quite partial to umami flavours which is why strong, intensely flavoured foods, especially when paired together can give an even more intense flavour, a good example is the parmesan cheese on tomato sauce. Dashi is the key to imparting this umami to such Japanese cuisine. A subtle aromatic, clear broth,dashi stock enhances and intensifies the flavour of foods it is cooked or blended with.However, it is more than just a stock: it gives a delicate base note to soups , salads,dipping sauces, rice and noodles as well as all kinds of simmered, steamed and stewed foods.
1.Wipe off any pieces of dirt form the kombu which damp kitchen paper,take small tears in it to encourage the maximum release of flavour.
2.Put water in a sauce pan,add the kombu and bring to the boil over a low heat.
3.Remove the kombu when it begins to float to the surface, just before the water reaches boiling point.Do not boil the kombu as it will discolour the dashi and make it taste bitter.
4.Add the bonito flakes and bring the water back to the boil,then remove from the heat.Allow the flakes to settle to the bottom of the pan.
5.Strain the stock through a muslin-lined sieve lined with kitchen paper or a coffee filter.
The delicate flavour and taste of dashi is lost if it is frozen, so it is best to make the stock fresh each time and use it the same day.
In the traditional Japanese Kitchen, vegetarian dashi is made from kombu and dried shiitake mushrooms, which give it a subtle smoky flavour.
1.Prepare the kombu as above.
2.Put water in a sauce pan, add the kombu and the shiitake mushrooms,leave to sock for at least one hour or overnight. Bring to boil over a low heat.
3.Remove the kombu when it begins to float to the surface, just before the water reaches boiling point.
4.Turn up the heat and boil rapidly for 2 minutes, then set aside to cool to room temperature.Remove the mushrooms.
1.Prepare the kombu as above.
2.Put all the dry ingredients in a glass jug with a lid or sealable plastic container and add the water.
3.Chill in the refrigerator overnight and strain before use.
The dashi will keep up for up to three days in the refrigerator.
Niboshi is a japanese fish stock form dried sardines(anchovies in some translation).It is especially popular for making miso soup.
1.Remove the heads and entrails of niboshi to prevent bitterness.
2.Put water in a deep pot and sock niboshi for one hour or more.
3.Bring to a boil and simmer on heat for about 5 minutes,skimming off any foam rise to the surface.Stop the heat.
4.Strain the stock through a colander lined with kitchen paper or paper tower.
Hon Dashi
Sunday 1 April 2012
Ingredients
One of the secrets to successful Japanese cooking is choosing the freshest ingredients.Many of the essential ingredients needed for making sushi at home,Japanese-style rice, soy sauce and wasabi, for example, are available in large supermarkets or health food stores these days.And these can not be found from Japanese stores , you can order them online.
Main Ingredients
Japanese Style Rice[kome]
It also called Sushi Rice, Pearl Rice or Glutinous Rice. In Japan, uncooked rice is called'O-kome'and cooked called 'Go-han'.Sushi rice is short grain rice which is high in starch, and this is also why the grains are so sticky after cooking.This stickiness has been encouraged over the millennia by cultivators in Asia, which has resulted in a rice that is markedly different from the rice outside Asia.Sushi rice need to be stored in an airtight container in a cool dark place.Medium and long grain rice such as basmati are not suitable for sushi as it is too hard and dry and does not possess the necessary absorbency. The United States , Spain and China grow short grain rice.
Dried Seaweed Sheets[nori]
Nori is the name of an edible seaweed of red algea which is formed into paper-like sheets.It is an essential ingredient for making rolled sushi.You can also shred it to make an attractive garnish for other types of sushi. Choose nori that is dark and tightly grained;the thinner the greener the more inferior the quality.Store it in an airtight bag or container in a dark place.
Side Accompaniments
Japanese horseradish [wasabi]
This green horseradish is also known as namida,meaning tears, as it is fiercely pungent.Wasabi should not be used to prove one's bravery, but eaten in very small quantities, it will enhance the flavour of the sushi. It is readily available as a powder and ready-mixed in tubes.
>Fresh Wasabi Roots
The fresh root is native to Japan and grows there in clear mountain streams.It is expensive in its fresh for and usually difficult to obtain outside of Japan.
>Powdered wasabi
Widely available form supermarkets and Japanese shops, powdered wasabi has a long shelf-life and retains its flavour well. make a stiff paste my mixing 1 tsp wasabi powder with 1 tsp water.Leave to stand for 5-10 minutes before use to allow the flavour to develop.The paste can be moulded into decorative shapes and used as a garnish.
>Ready-mixed tubes of wasabi
Although convenient to use, once opened, the wasabi quickly loses it pungency and flavour.
Soy Sauce [shoyu]
This is probably the best known Japanese seasoning.Made from fermented soybeans,wheat and salt.Although there are many different types in Japan, three varieties are available outside Japan.They are called light ,dark and tamari.Light sauce is saltier than the dark variety and not as thick.Dark soy sauce is used both as ingredient and as a dipping sauce for sushi.Tamari is what-free alternative that is more fragrant than soy sauce.
Pickled Ginger[gari]
It is thinly sliced root ginger macerated in sweetened vinegar.Usually served on the corner of a sushi tray to accompany sushi, pink pickled ginger should be eaten a slice at a time.It cleanses the palate between mouthfuls and aids digestion.Although you can make your own, ready-prepared is normally of good quality.Once opened , it should be kept in the refrigerator.
Liquid Seasonings
Japanese Rice Wine[sake]
The national alcoholic drink of Japan, sake is one of the best accompaniments to sushi and can be drunk hot or cold.It is distilled from steamed and fermented rice, is clear in appearance and has as many as 400 flavour components.Sake is assessed according to five basic qualities: dryness, sweetness,bitterness,acidity and astringency , or tartness.In kitchen , sake plays a very important ingredient. It can be used to tenderise and neutralise the strong smell of meat and fish, to enhance flavour and depth of a dish,and also to marinade and preserve other ingredients. Dry sherry is a good substitute. For cooking purposes, buy sake labelled as ryori sake, or inexpensive drinking sake. Store sake tightly capped in a cool , dark kitchen cupboard and use within eight weeks after opening.
Sweet Rice Wine[mirin]
Also known as sweet sake, mirin is used strictly for cooking.The best quality mirin is made from rice in a process similar to that used for brewing sake.It is uses as a sweetener and glazing agent to give food an attractive shine.Three tablespoons of mirin is the equivalent in sweetness of one spoon of sugar.Mirin has a relatively long shelf life, although its aroma fades soon after opening.It should be store in refrigerator once opened and use within eight weeks.
Rice Vinegar[su]
Pale gold in colour, Japanese rice vinegar has a mild slightly tart flavour and leaves subtle aftertaste. It is an essential ingredient in sushi, not least because it is used to flavour the rice. Rice vinegar is a preservative and also has antibacterial properties. There are many brands of rice vinegar and each manufacturer produces several different grades. The grading of rice vinegar is quite similar to that of olive oil.Junmai-su, which means pure rice vinegar, is the highest quality.Similar to extra virgin olive oil,it is made from the first pressing of polished white japanese rice. The next in order of quality and purity is kome-su, meaning rice vinegar.Lower-quality vinegar contain added alcohol and are made form other grains.
As vinegar darkens with age and through exposure to light , it should be stored in tightly capped glass bottles in a cool, dark kitchen cupboard.Its gentle aroma can begin to fade afte the bottle has been open for several weeks.
Dried Seasonings
Dried gourd[kampyo]
Kampyo is sold fried in long, thing strips.It is traditionally used as a filling for rolled sushi, chopped up as topping for scattered sushi and also makes a useful ribbon to tie parcels of stuffed sushi.It has a firm almost chewy texture.It is available from Japanese food shops.Before use, it needs to be reconstituted in a lightly seasoned broth.Prepared kampyo will keep refrigerated in a sealed container for three days.
>Preparing kampyo
wash 30g[1oz] kampyo in cold water with a scrubbing action.Add 2 tbsp salt and rub in the water until soft.Rinse and soak in water for two hours or overnight.Drain, place in a saucepan with enough fresh water to cover and simmer for 10-15mins.Add 500ml[170 floz] dashi, 2tbsp sugar and 2 tbsp soy sauce,bing to the boil , then simmer for 10 minutes or until the kampyo is golden.All to cool in the stock before cutting to desired lengths.
Dried shiitake mushrooms
Shiitake mushrooms have a wonderful smoky flavour. They are known to reduce cholesterol, contain chemicals that contribute to strong your immune system, help in lowering blood pressure and more,We normally use them as a filling in thick roll sushi and as a versatile topping for scattered.pressed and hand-formed sushi.They will keep for up to six months in a cool , dry place.They need to be reconstituted and seasoned before use, but when soaked , good quality shiitake are fleshy plump and meaty tasting and stronger in flavour than fresh ones.
>Seasoning shiitake mushrooms
Soak 50g dried shiitake mushrooms in 420 ml hot water for about 20minutes.Drain, reserving the socking liquid,cut off stems, then discard. Add the mushroom to 400 ml dashi and the reserved liquide in a sauve pan, and cook over a low heat for about half an hour until the liquid has reduced by half.Add 1 tbsp mirin, then remove form heat and let cool in the liquid before using.
Kelp [Konbu]
This seaweed grows near Hokkaido island, north Japan and is cooked pickled and then dried.Before use, wipe it with a damp cloth-do not wash it , as this will destroy its flavour and nutrients.it keeps indefinitely in a airtight container.Chose dark-almost black-thick sheets, not thin green wrinkled ones.
Wakame
This green, silky seaweed wakame is satin-like in texture and rich in vitamin A, calcium, minerals and fibre.A healthy food is also lower cholesterol and blood pressure.
Bonito Flakes[Katsuo bushi]
The pink flakes are traditionally shaved from blocks of the fried , smoked and cured bonito fish or shipjack tuna.They are essential for flavouring dashi, the classic Japanese stock.Packets of shaved bonito flakes are available form Japanese food shops.Do not buy too large a quantity at a time, as the distinctive smoky flavour fade quickly.Once opened , keep in an airtight bag and store in a dark, dry kitchen cupboard and use within eight weeks.
Toasted Sesame Seeds[iri goma]
Both black and white sesame seeds are available ready-toasted from Japanese food shops , but their nutty flavour tends to fade. To revive their flavour , dry toast them in a pan over gentle heat,and shake the pan frequently ,for 5-7minutes or until slightly toasted; Toasted sesame seeds will store for three monts in a sealed container in a dark cupboard.If you are using them after one month it is best to re-toast them to revive their flavour.
Mouli [daikon]
This large white radish is available from Asian supermarkets.Its subtle yet pungent flavour makes it an ideal accompaniment to sushi and sashimi.It can be cut into decorative shapes or shredded and used as garnish.It should be peeled and soaked in cold water before use.
Lotus Root[renkon]
The crunchy white root of the water lily,lotus root is white and honeycombed with holes.highly seasonal, it is no always available fresh, even in Japan.Fresh lotus root is peeled and boiled in a mixture of water , sugar and rice vinegar until soft.It is usually available tinned or pickled in vinegar form Japanese shops, this needs no further cooking.
Dashinomoto
This is an instant dashi stock powder that makes a useful stand-by for making dashi stock-the basic stock that is used in many Japanese recipes.
Perilla Leaves[shiso]
This aromatic Japanese herb belongs to the mint family. It resembles the stinging nettle, with its fringed leaves, but has no sting.It has a distinctive , pungent flavour and is often used as an edible garnish for sushi platters and sashimi arrangements.
Miso
Alongside soy sauce,miso is one of the most important seasoning in Japanese cooking.It is also made from fermented soybeans.Miso is an exceptionally healthy food which is packed with vitamins and minerals.During fermentation its soy protein is converted into an easily digestible form of amino acides. Miso lowers cholesterol and blood pressure, it is also suggested treating radiation sickness and may warding off cancer.
Miso is available in different taste, aroma,colours and textures by region and season.Temperature,duration of fermentation,salt content and fermenting container also contribute the flavour of a particular miso.The most common miso are white miso(shiromiso), red miso(akamiso) and mixed miso(awasemiso). In general , the darker the colour the harder and saltier the miso.
>Preparing kampyo
wash 30g[1oz] kampyo in cold water with a scrubbing action.Add 2 tbsp salt and rub in the water until soft.Rinse and soak in water for two hours or overnight.Drain, place in a saucepan with enough fresh water to cover and simmer for 10-15mins.Add 500ml[170 floz] dashi, 2tbsp sugar and 2 tbsp soy sauce,bing to the boil , then simmer for 10 minutes or until the kampyo is golden.All to cool in the stock before cutting to desired lengths.
Dried shiitake mushrooms
Shiitake mushrooms have a wonderful smoky flavour. They are known to reduce cholesterol, contain chemicals that contribute to strong your immune system, help in lowering blood pressure and more,We normally use them as a filling in thick roll sushi and as a versatile topping for scattered.pressed and hand-formed sushi.They will keep for up to six months in a cool , dry place.They need to be reconstituted and seasoned before use, but when soaked , good quality shiitake are fleshy plump and meaty tasting and stronger in flavour than fresh ones.
>Seasoning shiitake mushrooms
Soak 50g dried shiitake mushrooms in 420 ml hot water for about 20minutes.Drain, reserving the socking liquid,cut off stems, then discard. Add the mushroom to 400 ml dashi and the reserved liquide in a sauve pan, and cook over a low heat for about half an hour until the liquid has reduced by half.Add 1 tbsp mirin, then remove form heat and let cool in the liquid before using.
Kelp [Konbu]
This seaweed grows near Hokkaido island, north Japan and is cooked pickled and then dried.Before use, wipe it with a damp cloth-do not wash it , as this will destroy its flavour and nutrients.it keeps indefinitely in a airtight container.Chose dark-almost black-thick sheets, not thin green wrinkled ones.
Wakame
This green, silky seaweed wakame is satin-like in texture and rich in vitamin A, calcium, minerals and fibre.A healthy food is also lower cholesterol and blood pressure.
Bonito Flakes[Katsuo bushi]
The pink flakes are traditionally shaved from blocks of the fried , smoked and cured bonito fish or shipjack tuna.They are essential for flavouring dashi, the classic Japanese stock.Packets of shaved bonito flakes are available form Japanese food shops.Do not buy too large a quantity at a time, as the distinctive smoky flavour fade quickly.Once opened , keep in an airtight bag and store in a dark, dry kitchen cupboard and use within eight weeks.
Toasted Sesame Seeds[iri goma]
Both black and white sesame seeds are available ready-toasted from Japanese food shops , but their nutty flavour tends to fade. To revive their flavour , dry toast them in a pan over gentle heat,and shake the pan frequently ,for 5-7minutes or until slightly toasted; Toasted sesame seeds will store for three monts in a sealed container in a dark cupboard.If you are using them after one month it is best to re-toast them to revive their flavour.
Other Accompaniments
Mouli [daikon]
This large white radish is available from Asian supermarkets.Its subtle yet pungent flavour makes it an ideal accompaniment to sushi and sashimi.It can be cut into decorative shapes or shredded and used as garnish.It should be peeled and soaked in cold water before use.
Lotus Root[renkon]
The crunchy white root of the water lily,lotus root is white and honeycombed with holes.highly seasonal, it is no always available fresh, even in Japan.Fresh lotus root is peeled and boiled in a mixture of water , sugar and rice vinegar until soft.It is usually available tinned or pickled in vinegar form Japanese shops, this needs no further cooking.
Dashinomoto
This is an instant dashi stock powder that makes a useful stand-by for making dashi stock-the basic stock that is used in many Japanese recipes.
Perilla Leaves[shiso]
This aromatic Japanese herb belongs to the mint family. It resembles the stinging nettle, with its fringed leaves, but has no sting.It has a distinctive , pungent flavour and is often used as an edible garnish for sushi platters and sashimi arrangements.
Miso
Alongside soy sauce,miso is one of the most important seasoning in Japanese cooking.It is also made from fermented soybeans.Miso is an exceptionally healthy food which is packed with vitamins and minerals.During fermentation its soy protein is converted into an easily digestible form of amino acides. Miso lowers cholesterol and blood pressure, it is also suggested treating radiation sickness and may warding off cancer.
Miso is available in different taste, aroma,colours and textures by region and season.Temperature,duration of fermentation,salt content and fermenting container also contribute the flavour of a particular miso.The most common miso are white miso(shiromiso), red miso(akamiso) and mixed miso(awasemiso). In general , the darker the colour the harder and saltier the miso.
Friday 30 March 2012
Utensils(Dogu)
Although you may have to hunt for the more obscure items, thanks to the ever increasing popularity of sushi,most of the equipment you need to prepare it can be found in the kitchen sections of large department stores or in Japanese or Asian supermarkets. It's always preferable to have the right equipment, but in most cases you can improvise- a springform cake tin or a plastic box lined with cling-film are good substitutes for a pressed sushi mould , for example.
Cleaver [deba bocho]
This knife's heavy, curved blade is ideal for cutting through fish bones.
Vegetables knife[usuba bocho]
in the hands of a sushi chef, this knife peels , cuts and chops faster and finer than a food processor.
Fish knife[yanagi bocho]
This long, slender blade is used for slicing fish fillets, cutting sushi rolls and making decorative garnishes.
Japanese square omelette pan
The thick Japanese omelette is traditionally made in a square pan with a depth of 2cm(1 inch).This type of omelette pan is usually made from thick,heat-retaining metal and has a good solid feel to it.I is possible to use a conventional round skilled or frying pan of about 20cm(10inch) in diameter instead; simply trim off the round edges of the finished omelette to make it square.
A set of good knives is a sound investment for any kitchen, bu the only essential piece of equipment for which there is no substitute is a bamboo rolling mat for making rolled sushi. For a keen cook, it is always a pleasure adding to your kitchen equipment and most of the traditional equipment is inexpensive and has the advantage of having been designed specially for sushi preparation.
Specialised Equipment
These utensils will make sushi preparation easier and most are available from kitchen sections in large department stores. It is always preferable to have the best tool for the job but wherever possible , I have suggested good substitutes that can be found in any well-equipped kitchen. The only essential is a bamboo rolling mat for making rolled sushi.
Wooden rice tub[hangiri]
Made of cypress wood and bound with copper wire, this broad low-sided tub is specially designed for preparing sushi rice. It shape speeds the cooling process and makes it easier to hold in the vinegar mixture.The wood absorbs the excess moisture and helps give the rice its characteristic glossiness. The tub should be soaked in cold water and then wiped dry before use. After use, wash it in cold water and do not use washing-up liquid. Dry it will to prevent it from going mouldy, and store it upside-down in a cool dark place. A non-metallic salad bowl makes a good alternative.
Cloth[fukin]
Simple but very useful-damp cotton or linen cloths are used o clean fish, utensils or to wipe the chef's hands.
Rice Paddle [shamoji]
A flat round shaped paddle is traditionally used to serve rice and is made of bamboo or wood. Soak it in cold water before use to prevent rice from sticking to it.
Bamboo strainer [zaru]
This traditional bamboo strainer is indispensable in the Japanese kitchen.It is used in many different cooking processes, from draining water from cooked foods to tenderising fish skin and marinating mackerel. It must be fried thoroughly and aired well after use, or it will quickly turn musty and mouldy.A plastic or metal colander does the same job, but a real bamboo one is inexpensive and more pleasing to handle.
Cooking chopsticks [sai bashi]
The chopsticks used for cooking are two or three times the length of ordinary chopsticks.They are long to protect your hands from the heat of cooking.Mental chopsticks are best for handling raw fish. Once you have mastered the technique, chopsticks become the most useful and versatile kitchen implements-an extension of your fingers, they enable you to manipulate food with just one hand. For Japanese they can not cook without them.
Knives [hocho]
A sushi chef's knife is as precious to hm as a sword to a samurai worrier. The ancient craft of Japanese sword making is still practised today, only it is used to forge kitchen knives made of superior quality carbon steel. These knives need to be properly looked after to maintain their hair-splitting sharpness. They should be sharpened by hand with a whetstone, never witha steel knife sharpener or grinding wheel.
You are more likely to injure yourself with a blunt knife, so look after your knife and it will serve you well. Do not put it in the dishwasher, wash it by hand. Do not store it in a drawer with other kitchen tools that might chip the blade. If you have a knife bock, slide the knife into a slot on its back, not on the sharp blade.If you cannot sharpen it yourself, have it done professionally; good kitchen shops should offer the service.
Japanese knives are sharpened on once side of the blade, the cutting edge, which is always on the right side. A sushi chef normally has are least three different types of knife.
A sushi chef's knife is as precious to hm as a sword to a samurai worrier. The ancient craft of Japanese sword making is still practised today, only it is used to forge kitchen knives made of superior quality carbon steel. These knives need to be properly looked after to maintain their hair-splitting sharpness. They should be sharpened by hand with a whetstone, never witha steel knife sharpener or grinding wheel.
You are more likely to injure yourself with a blunt knife, so look after your knife and it will serve you well. Do not put it in the dishwasher, wash it by hand. Do not store it in a drawer with other kitchen tools that might chip the blade. If you have a knife bock, slide the knife into a slot on its back, not on the sharp blade.If you cannot sharpen it yourself, have it done professionally; good kitchen shops should offer the service.
Japanese knives are sharpened on once side of the blade, the cutting edge, which is always on the right side. A sushi chef normally has are least three different types of knife.
Cleaver [deba bocho]
This knife's heavy, curved blade is ideal for cutting through fish bones.
Vegetables knife[usuba bocho]
in the hands of a sushi chef, this knife peels , cuts and chops faster and finer than a food processor.
Fish knife[yanagi bocho]
This long, slender blade is used for slicing fish fillets, cutting sushi rolls and making decorative garnishes.
Shellfish Tools
Shellfish and crustaceans such as crab and lobster are poplar sushi ingredients, but often it is difficult to get to their meat.The specialised utensils below are not traditional sushi tools ,but you will find them indispensable.
Shellfish and crustaceans such as crab and lobster are poplar sushi ingredients, but often it is difficult to get to their meat.The specialised utensils below are not traditional sushi tools ,but you will find them indispensable.
Claw cracker
Crabs and lobsters have hard outer shells and some of their meat is found in their even harder claws.Although you can use a hammer or even the balde of a heavy kitchen knife to crack the shells open and get at the meat , it is easier to control the force-and also avoid unnecessary damage t the meat-if you use a claw cracker. If you have not got a claw cracker, a nut cracker is just as effective.
Crabs and lobsters have hard outer shells and some of their meat is found in their even harder claws.Although you can use a hammer or even the balde of a heavy kitchen knife to crack the shells open and get at the meat , it is easier to control the force-and also avoid unnecessary damage t the meat-if you use a claw cracker. If you have not got a claw cracker, a nut cracker is just as effective.
Crab pick
This is for reaching the more inaccessible meat in the recesses of the crab shell. A cocktail fork ar skewer is a good substitute, but he correct tool will make your work much easier.
Oyster knife
This is for opening oyster and scallop shells.You can use a screwdriver or the blade of small kitchen knife instead, but they are more likely to damage the oyster inside or worse still cut your hand.To open an oyster,hold it steady with a tea towel wrapped around ,then insert the tip of the oyster knife blade and twist.
This is for reaching the more inaccessible meat in the recesses of the crab shell. A cocktail fork ar skewer is a good substitute, but he correct tool will make your work much easier.
Oyster knife
This is for opening oyster and scallop shells.You can use a screwdriver or the blade of small kitchen knife instead, but they are more likely to damage the oyster inside or worse still cut your hand.To open an oyster,hold it steady with a tea towel wrapped around ,then insert the tip of the oyster knife blade and twist.
Fish scaler
a fish scaler simply removes the scales of the fish without damaging the flesh.The back of a kitchen knife or even a scallop shell make effective substitutes, but again, having the right tool will make the job much easier.With scaling fish, a useful tip is to place it inside a large plastic bag to catch flying fish scales.
a fish scaler simply removes the scales of the fish without damaging the flesh.The back of a kitchen knife or even a scallop shell make effective substitutes, but again, having the right tool will make the job much easier.With scaling fish, a useful tip is to place it inside a large plastic bag to catch flying fish scales.
Japanese square omelette pan
The thick Japanese omelette is traditionally made in a square pan with a depth of 2cm(1 inch).This type of omelette pan is usually made from thick,heat-retaining metal and has a good solid feel to it.I is possible to use a conventional round skilled or frying pan of about 20cm(10inch) in diameter instead; simply trim off the round edges of the finished omelette to make it square.
Bamboo rolling mat [makisu]
Essential for making any type of rolled sushi, the bamboo rolling mat is made of bamboo sticks woven together with cotton string. This is no real substitute for it, but the mats are not expensive and are easily available form any good kitchen shop. Choose a large tightly woven one. Wash and clean it with cold water and wipe dry immediately after use otherwise water will sock into the bamboo slats and attract mould.
Pressed sushi mould[oshibako]
Traditionally made from cypress wood,which is the same wood usually used for the sushi counter, pressed sushi moulds have removable bottoms and lids.They come in various sizes and may be square or rectangular in shape. To prevent the rice from sticking they need to be socked in cold water before use and the excess water wiped away with a damp cloth. Care for it in the same as the rice tub as above. A rectangular springform cake tin or a plastic box lined with cling film are good substitues.
Essential for making any type of rolled sushi, the bamboo rolling mat is made of bamboo sticks woven together with cotton string. This is no real substitute for it, but the mats are not expensive and are easily available form any good kitchen shop. Choose a large tightly woven one. Wash and clean it with cold water and wipe dry immediately after use otherwise water will sock into the bamboo slats and attract mould.
Pressed sushi mould[oshibako]
Traditionally made from cypress wood,which is the same wood usually used for the sushi counter, pressed sushi moulds have removable bottoms and lids.They come in various sizes and may be square or rectangular in shape. To prevent the rice from sticking they need to be socked in cold water before use and the excess water wiped away with a damp cloth. Care for it in the same as the rice tub as above. A rectangular springform cake tin or a plastic box lined with cling film are good substitues.
The Health Benefits of Sushi
Sushi is not only delicious, it's also very good for you.It is a wonderful bonus to be able to eat the food yo love without paying the price for your indulgence. Great claims have been made for the health benefits of the typical Japanese diet of fish and rice. For example, average life expectancy for both women and men in Japan is one of the highest in the world.
Fish and seafood
Sushi is low in calories. White fish such as sea bass and red snapper have less than 100 calories per 100g. Even richer fish such as mackerel , eel and the fattier cut of tuna,toro, have less 200 calories per 100g. Oil fish such as mackerel, sardines and herring are high in omega-3 fatty acids, which can be effective in preventing heart disease, strokes and arthritis.
Rice
More than half of the world's population lives on rice. An excellent source of carbohydrate and protein, it is gluten-free so suitable for those with wheat allergies.
Ginger
Like rice vinegar, ginger is an effective natural antiseptic.It adis digestion as well as boosting the immune system and helping the body to fight colds and flu.
Vinegar
Rice vinegar has amazing antibacterial properties, which have long been used to preserve food. It gently aids digestion while also lowering the risk of high blood pressure and working as a mild pick-me-up. In its diluted form it also works as an effective skin conditioner.
Soy Sauce
This is made from fermented soybeans, which are high in protein, magnesium, potassium and iron. Soy products contain phytoestorgens, which have been successfully used to treat problems associated with the menopause. A reduced sodium variety is now available. Tamari, which contains no wheat, is a good alternative for those with wheat allergies .
Nori
Seaweed may be considered and unusual food by some,but it is highly nutritious.It contains protein, minerals-especially iodine-and is rich in vitamins A, B1,B2,B6,niacin and C. It helps prevent cholesterol deposits from building up in the blood vessels. The darker the nori, the higher the quality.
Wasabi
Rich in vitamin C, wasabi stimulates the production of saliva and aids digestion. It has powerful anti-bacterial properties and is mildly antiseptic.
Fish and seafood
Sushi is low in calories. White fish such as sea bass and red snapper have less than 100 calories per 100g. Even richer fish such as mackerel , eel and the fattier cut of tuna,toro, have less 200 calories per 100g. Oil fish such as mackerel, sardines and herring are high in omega-3 fatty acids, which can be effective in preventing heart disease, strokes and arthritis.
Rice
More than half of the world's population lives on rice. An excellent source of carbohydrate and protein, it is gluten-free so suitable for those with wheat allergies.
Ginger
Like rice vinegar, ginger is an effective natural antiseptic.It adis digestion as well as boosting the immune system and helping the body to fight colds and flu.
Vinegar
Rice vinegar has amazing antibacterial properties, which have long been used to preserve food. It gently aids digestion while also lowering the risk of high blood pressure and working as a mild pick-me-up. In its diluted form it also works as an effective skin conditioner.
Soy Sauce
This is made from fermented soybeans, which are high in protein, magnesium, potassium and iron. Soy products contain phytoestorgens, which have been successfully used to treat problems associated with the menopause. A reduced sodium variety is now available. Tamari, which contains no wheat, is a good alternative for those with wheat allergies .
Nori
Seaweed may be considered and unusual food by some,but it is highly nutritious.It contains protein, minerals-especially iodine-and is rich in vitamins A, B1,B2,B6,niacin and C. It helps prevent cholesterol deposits from building up in the blood vessels. The darker the nori, the higher the quality.
Wasabi
Rich in vitamin C, wasabi stimulates the production of saliva and aids digestion. It has powerful anti-bacterial properties and is mildly antiseptic.
Wednesday 28 March 2012
What is sushi?
The simple definition of sushi is 'vinegared rice with a filling or topping of raw, cooked or marinated fish, shellfish, vegetables , or egg'.It is eaten as a snack, a starter or as a main course and comes in many different forms , from bowls of rice scattered with fish and vegetables to rolled,pressed and hand-formed sushi. Apart from its appeals as a delicious health-food, sushi is exquisitely and often artistically presented.
In Japan, sushi is an everyday food. It began as a way of preserving fish and grew in popularity to become the nation's most famous food, not only in sushi bars , but also at home where it is prepared and eaten by the whole family. A japanese ambassador once joked that sushi had done as much to raise the profile of Japan as the country's official efforts.
Sushi's arrival in Japan
No one knowns exactly when sushi was invented, but fish was being pickled with rice in Southeast Asia as early as the 5th century BC, Some say that sushi came to Japan with the introduction rice cultivation in the 4th century BC, while others believe that the practice was brought back by Buddhist priests returning from China after their training in the 7th century AD. The two chinese characters for sushi, meaning 'preserved fish'and 'fish fermented in rice and salt', first appeared in Japan at the beginning of the 8th century AD.
By the middle of the 15th century , rice was being boiled rather than steamed and lunch had been introduced. The Japanse were now eating three meals a day. Then, at the beginning of the 17th century , the new government amoved from the ancient imperials capital city of Kyoto to Edo(now Tokyo). With the establishment of a powerful political and social structure cam increased food production and more rice was grown. the increased rice production lead to the wider use of other rice products such as rice vinegar. Instead of letting rice ferment naturally and produce lactic acid, rice vinegar was added to it, which reduced the time it took to prepare sushi from several days to just a few hours. However, sushi was still pressed in a box and the fish was marinated and boiled or grilled, no eaten raw.
It was at about this time that sushi stalls began to disappear completely. Shops served mainly take-away customers during the day while stalls were familiar features on Tokyo street corners in the evening. They were hauled into their allotted place where they were often strategically positioned to catch hungry men on their way back from public bath houses. Customers shared communal bowls of pickled ginger and soy sauce and wiped their hands on a curtain hung behind them. Asure sign of a good sushi stall was filthy curtain as this showed that more hungry dinners hand eaten there.
Sushi has come a long way since its origin as a means preserving fish. Today it is wining recognition as the world's healthiest fast food. Although it's happy to see sushi gaining in popularity, it is filled with mixture of delight and sadness to them in supermarket-refrigerated and prepared by machines in factories , it is a far cary from what sushi is meant to be.
In Japan, sushi is an everyday food. It began as a way of preserving fish and grew in popularity to become the nation's most famous food, not only in sushi bars , but also at home where it is prepared and eaten by the whole family. A japanese ambassador once joked that sushi had done as much to raise the profile of Japan as the country's official efforts.
No one knowns exactly when sushi was invented, but fish was being pickled with rice in Southeast Asia as early as the 5th century BC, Some say that sushi came to Japan with the introduction rice cultivation in the 4th century BC, while others believe that the practice was brought back by Buddhist priests returning from China after their training in the 7th century AD. The two chinese characters for sushi, meaning 'preserved fish'and 'fish fermented in rice and salt', first appeared in Japan at the beginning of the 8th century AD.
Fish preserved in rice was sent to the land-bound capital of Kyoto as a form of tax payment. This early from of sushi nare zushi, made from crap and rice packed into layers and fermented for up to a year, can still be found today.Something of an acquired taste, it is best described as a mixture of very mature Camembert cheese and Thai fish sauce.
Changes in culinary culture
By the middle of the 15th century , rice was being boiled rather than steamed and lunch had been introduced. The Japanse were now eating three meals a day. Then, at the beginning of the 17th century , the new government amoved from the ancient imperials capital city of Kyoto to Edo(now Tokyo). With the establishment of a powerful political and social structure cam increased food production and more rice was grown. the increased rice production lead to the wider use of other rice products such as rice vinegar. Instead of letting rice ferment naturally and produce lactic acid, rice vinegar was added to it, which reduced the time it took to prepare sushi from several days to just a few hours. However, sushi was still pressed in a box and the fish was marinated and boiled or grilled, no eaten raw.
Nigiri-the first fast food
Yohei Hanaya, who set up a sushi stall in Edo in the early 1800s , is widely credited withe being the inventor of the nigiri zushi, or hand-formed sushi, that we known today. He was the first chef to squeeze vinegared rice into a ball and top it with a slice raw fish. Although the addition of rice vinegar had reduced preparation time, sushi chefs still made traditional pressed sushi, which took some time to prepare. the residents of Edowere notoriously impatient, so Yohei's newly invented nigiri zushi, which took ony a few minutes to prepare, soon caught on.
World War Two further boosted the popularity of nigiri zushi. Food rationing prevented sushi shops from operating normally. When the Allied Occupation authorities issued a directive allowing the exchanges fo one cup of rice for 10 pieces of nigiri zushi and a sushi roll, they did not include any other type of sushi. To keep his shop open, the sushi chef was forced to make hand-formed sushi.
Sushi stalls disappear
It was at about this time that sushi stalls began to disappear completely. Shops served mainly take-away customers during the day while stalls were familiar features on Tokyo street corners in the evening. They were hauled into their allotted place where they were often strategically positioned to catch hungry men on their way back from public bath houses. Customers shared communal bowls of pickled ginger and soy sauce and wiped their hands on a curtain hung behind them. Asure sign of a good sushi stall was filthy curtain as this showed that more hungry dinners hand eaten there.
Sushi today
Sushi has come a long way since its origin as a means preserving fish. Today it is wining recognition as the world's healthiest fast food. Although it's happy to see sushi gaining in popularity, it is filled with mixture of delight and sadness to them in supermarket-refrigerated and prepared by machines in factories , it is a far cary from what sushi is meant to be.
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