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http://www.makisushiki.com/recipes.htm
Making Sushi Rice #1 - Formal Recipe Sushi Recipes Shiitake (Dried Mushrooms) Thick Omelette Spinach or Green Beans
#2 - Grandma's Recipe
1. Wash rice a few times...drain water as best as you can, for every 1 cup (8 ounces) of
uncooked rice add 1 1/8 cups of water or follow directions on the bag.
2. Cooking rice...if using a rice cooker follow directions included with the rice cooker, if
cooking in a pot try the following: #1, you've got to use a pot with a cover. #2, put pot on the stove and turn up the heat on high #3, watch it! After the first boil, turn it down to simmer, low flame, for about 20 minutes...then turn the heat off and wait for 15 to 20 minutes... absolutely NO PEEKING! 3. Remove rice from pot, put into another container, wooden preferred but plastic will do{ For every 1 cup of uncooked rice, after it is cooked mix in 2 Tablespoons of rice vinegar (Marukan) and 2 Tablespoons of sugar. Don't smash the rice... mix with a cutting and flipping motion. After you get tired of mixing... fan the rice. Fan the rice to cool... fan, fan, fan until you get tired then put it to the side for a while... do not use sushi rice until it cools to room temperature. 4. This is just a basic recipe... you can add sake to the rice while cooking or mix a little salt in after the rice is cooked.
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http://www.makisushiki.com/recipes.htm
3-4 dried mushrooms 1/2 cup shiitake water 1/2-2 Tbs. sugar 1 Tbs. mirin (sweet sake) 1 Tbs. soy sauce 1. Wash shitake. Soak in water (3 c.) for at least 3 hours. Save this water for cooking shitake & kampyo. 2. Remove the stems and cook shitake in the water that was saved in step 1. Simmer for 20 minutes. 3. Add above ingredients and simmer until the liquid is almost gone. Cut into strips.
THICK OMELETTE
5 eggs 3 tsp. sugar 1 Tbs. mirin 1/2 Tsp. salt 1. Beat the eggs and add above ingredients. 2. Heat the frying pan. Pour part of the egg mixture into pan. When it is almost set, roll the egg layer toward you with a spatula, tilting the far end of the pan upward. Push this egg roll to the end of the pan, add more egg mixture and lift the cooked roll to allow the raw egg to flow beneath it. Repeat rolling process to create a thick omelette.
TUNA
1 can (6 1/2 oz) tuna 1 T. sugar 1 T. soy sauce 1 T. sake or mirin 1. Press out oil or water from canned tuna. 2. Heat 1 tsp. oil in skillet. Add tuna and flake it with fork. 3. Add above ingredients & cook for 5 minutes.
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http://www.makisushiki.com/recipes.htm
Fill sides with rice... then remaining cavity. Place flat part of press bar on bed of rice, finish by holding press bar in place and lifting frame over rice and press bar. SUGGESTED INGREDIENTS CALIFORNIA ROLL Crab meat or Kani-Kamaboko Avocado Thick Omelette Cucumber Nori/Goma (sesame seeds) FUTOMAKI (BIG ROLL) Kampyo gourd Shiitake mushroom Thick omelette Tuna or Eel Soboro or Hana-ebi Green beam, Cucumber or Spinach Kamaboko (fish cake) CUTTING YOUR ROLL... Let your roll sit for awhile before cutting (3minutes), this allows the moisture from the rice to soften the seaweed, making it easier to cut. If you have to cut your roll as soon as you've made it, hold the roll gently with one hand and with the knife in the other hand, use a sawing motion to cut through the roll.., when you reach the bottom of the roll push down firmly with your knife and break the piece away...hopefully, this will avoid any tearing of the seaweed. Start cutting from the middle of the roll. It Will help if you wipe your knife after each cut to avoid starch build up on the blade. HAWAIIAN ROLL Ham Canned Pineapple Spinach Carrots Pickles BE CREATIVE: Salami/Wasabi Flying fish roe Spam/Wasabi Ham/Cheese Kamaboko Hamburger or Hot dog cooked in sweet soy sauce/Green beans.
DOWNSIZING... You can control the size of the roll by just using less rice when placing your initial layer of rice in the frame.
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