Kyoto Cooking Circle monthly recipe

Let’s have a Temaki-zushi (hand-rolled sushi) party!
Also on the menu: Japanese Springtime Sweets, called Ichigo-daifuku (Strawberry-filled Rice Cakes)
and some refreshingly light Springtime Soup

There are many ways to prepare sushi in Japan.
Temaki-zushi (Hand-rolled sushi) is very popular at home or at casual parties, and because it is very easy to prepare, it is fun and convenient. You can choose ingredients (sushi neta) that you like and have fun rolling them with rice and nori by yourself.
Also we’ll try our hand at making the Japanese confection called Ichigo-daifuku (Strawberry-filled rice cakes). Let’s enjoy the harmony of fresh strawberries, sweet red bean paste and soft-textured mochi rice cakes!

■ Temaki-zushi
(Step 1) Sushi Rice
Ingredients (4 servings):
3 cups (480g) rice, 600 cc water, 5 cm. square konbu (kelp)
Sushi vinegar: 5 Tbsp rice vinegar, 3Tbsp sugar, 1tsp salt
  1. Wash rice carefully, drain in a sieve, and let stand for 30min to an hour in water, so rice can absorb the water. Transfer washed rice from the sieve to the rice cooker.
  2. Mix together all sushi vinegar ingredients and heat. *Don’t let it boil!
  3. Let the rice stand for 10 min. after it finishes cooking. Then, transfer the hot rice to
    a large wooden sushi bowl and pour the sushi vinegar over it.
    Mix the rice by making swift cutting motions across the top. Then, allow it to cool.
(Step 2) Assorted Temaki-zushi (hand-rolled sushi) Fillings(8kinds) and garnish(Gari)
Ingredients (4 servings):
♪1 Rolled egg omelet :4 eggs, 50ml of dashi [stock], 2tsp light soy sauce,
♪2 Simmered Japanese-style beef :200g thinly-sliced beef, shredded ginger, 2Tbsp soy sauce,
2Tbsp sake, 2Tbsp sugar, 2Tbsp water
♪3 Tuna with mayonnaise :1can tuna (160g), 1/4 minced onion, a little of minced cucumber,
2Tbsp mayonnaise
♪4 Vegetables:1/2 cucumber, kaiwarena [radish sprouts], green shiso [perilla] leaves, lettuce
♪5 Pickled plums with dried bonito flakes :umeboshi (pickled plums), Dried bonito flakes (with mirin [sweet rice wine] and soy sauce)
♪6 Kani-kamaboko(cooked crabmeat paste), ♪7boiled shrimp, ♪8takuan [pickled daikon] cut into long strips,
☆ Gari (pickled ginger): ( 250g ginger, 6Tbsp sugar, 6Tbsp vinegar, pinch of salt)
1 Tamagoyaki
(Rolled egg omelet) (2 long sticks)
1. Beat eggs, mix in dashi and light soy sauce.
2. Coat a square omelet pan with oil, heat until a drop of egg mixture sizzles.
3. Pour in a small portion of egg mixture and spread evenly. When the mixture is half cooked, roll it toward the front of the pan, grease the empty part of the pan, and add more egg mixture.
4. When the second layer of egg mixture is half cooked, roll it in the opposite direction as before, and grease the empty space again. Add more egg mixture. Repeat this, making the roll bigger and bigger.
5. Serve the omelet on a plate.
6. When the omelet cools down, cut into long sticks.

2 Shigureni (Simmered Japanese-style beef)
1. Cut the sliced beef into bite-size pieces.
2 Place all the sauce ingredients and shredded ginger in a skillet.
3. Bring to a boil, add beef and simmer.
4. Cook until the liquid is almost completely evaporated

3 Tuna with mayonnaise
1. Mince onion and cucumber.
2. Mix tuna and (1) with mayonnaise.

4 Vegetables
1. Cut cucumber and takuan (pickled daikon) into thin strips.
2. Wash lettuce, green shiso leaves, and kaiwarena (radish sprouts).

5 Pickled plums with dried bonito flakes
1. Cut pickled plums and combine with dressing. *Dressing: Mix bonito flakes with mirin and soy sauce* Other possible ingredients ( sushi-neta)
Avocado,squid,grilled eel, salmon, tuna sashimi…

☆ Gari (pickled ginger) for garnish
1. Peel ginger and slice very thinly. Blanch in boiling water, drain in a sieve, and sprinkle lightly with salt. Let stand for 1 hour.
2. Gently rinse ginger and drain. Squeeze ginger tightly.
3. Mix together the vinegar and sugar to make a pickling brine. Cover ginger with the brine.
4. Place brine-covered ginger in the refrigerator, and let stand for a few days.
5. Add sugar and vinegar to taste.

☆ How to make temaki-zushi
1. Cut nori sheets into four squares.
2. Choose whatever ingredients you like. First, spread some sushi rice on a sheet of nori, then add your favorite ingredients and make a sushi roll to eat. Serve with gari and wasabi (and some soy sauce if you like) on the side.
(Clear Springtime Soup with Canola Blossoms, Vegetables & Gluten)
Ingredients (4 servings):
For the dashi: 4-5cups (800-1000cc) of water, 10cm square konbu (kelp), 1 handful of bonito flakes, a pinch of salt, 1tsp light soy sauce, 1Tbsp sake:
some nanohana (rape blossoms, a.k.a. canola blossoms), fu (wheat gluten [protein]), a handful of arare(rice crackers))
1. Place water and konbu in a soup pot and let stand for 30 min.
2. Turn heat to medium and remove konbu just before the water starts to boil.
Add bonito flakes. When the water boils, remove from heat.
When bonito flakes sink to the bottom of the pot, remove them.
3. Pour dashi, soy sauce and sake in a soup pot, bring to a boil, and add a pinch of salt.
4. Place a few arare, some nanohana and some fu in each bowl, and add hot broth.
■ Ichigo-daifuku (Strawberry-filled rice cakes)
Ingredients (8 servings):
Mochi filling: 80g shiratamako(glutinous rice flour), 80g sugar, 120~130cc water,
8 (medium size)strawberries, 20gx8 koshian(sweet red bean paste), katakuriko (starch)
*To make strawberry and sweet red bean paste filling
1. Divide the koshian into 8- 20g portions.
2. Wash strawberries and remove the stems.
3. Cover a strawberry with a portion of koshian and shape it into a ball.

*To make shiratamako mochi (starch and glutinous rice flour) dough
1. Mix shiratamako (rice flour) and sugar in a bowl. Add water gradually.
Microwave the batter for about 5min.
2. Stir the batter quickly until it becomes a semi-transparent (glossy)dough.
3. Transfer the mochi dough into a bowl that is dusted with starch. Separate the mochi dough into 8 equal pieces, and flatten each piece into the shape of a circle. Dust with more starch as needed, to prevent mochi from sticking together.

*Putting it all together: To make Ichigo –daifukudirection
1. Press a strawberry-filled koshian ball into a flat circle of mochi dough. Stretch the mochi dough around the koshian ball.
2. Pinch the mochi dough together around the koshian ball, completely covering it. Now you have uncovered the secret to making daifuku-mochi


ページトップへ戻る  レシピページへ戻る
Back to the top of this page   Back to the RECIPE page 
Copyright(C) 2004, Kyoto Cooking Circle. All Rights Reserved :

SEO [PR] J[h NG ^T[o[ SEO