How to make Dashi Stock
We use Dashi stock from miso soup to soba, then to Nimono, to the simmered foods. It is actually easy to make. Here is how you make them! It will open up the new world for you.
- 1 liter water
- 10 g kombu (dried kelp)
- 20g katsuobushi (bonito flakes)
- Remove any dust or dirt from the kombu.
- Put the water and the kombu in a pot over medium to high heat and cook for 10 minutes. When the water boils, simmer for about 10 seconds.
- Remove the kombu, and add about 30ml (2 tablespoons) of water to settle the boiling.
- Add the bonito flakes, simmer for about 10 seconds.
- Turn off the heat and let the bonito flakes sink naturally. Then slowly strain the broth through a sieve lined with paper towels.
Ginza
If I was to pick only one town in Tokyo, I would choose Ginza. It is a place where adults go.When I was young, long time ago, I used to go to Shibuya, Roppongi and Omotesando all the time. But now, I would pick Ginza. So many places to eat and drink. I have to list up for you!
Jazz
I love listening to Jazz, especially Keith Jarrett, Bill Evans, and Oscar Peterson while I am eating Japanese food. Is it only me?
Bento Box
Bento is so popular in Japan. We bring Bento box everywhere and eat outside, inside, in the train (which is one of my favorite). Here, I put fried cutlet, marinated boiled egg and steamed rice. Time to move outside, enjoy my lunch.
Sake bottle
We drink sake from these small bottles and cups. So small that we have to pour each other all the time. It is not really rational, but we like pouring small amount of sake and having actions all the time during the meal. It is fun.
California Rolls
I am introducing American-born Japanese food, the California Roll. Featuring colorful fillings like avocado, crabmeat, and with decorations on the outside, too. Enjoy making them!
- 1/2 avocado
- Lemon juice
- 70 g crabmeat
- 100 g fresh fish such as tuna or salmon or squid
- 10 shiso leaves(or basil leaves)
- 3 sheets of nori(seaweed)
- 1 egg and a pinch of salt
- Toasted sesame seeds
- Wasabi paste, to taste
- Soy sauce, to taste
- 600 g freshly cooked rice
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 2 tsp salt
- 3 sheets nori
- Cut the avocado into 1 cm-wide slice, then squeeze lemon juice over it to prevent browning.
- Cut the fresh fish into 1 cm-wide strip.
- Make Sushi rice. Mix the vinegar, sugar and salt together, then sprinkle over the freshly cooked rice. Mix in with a cutting motion to make sushi rice.
- Place a sheet of nori on a sushi mat (or on a thick cooking towel), then evenly spread sushi rice across it, leaving about 1.5 cm at the top of the nori.
- Place plastic wrap on top of the spread sushi rice, then flip over the sushi rice and nori. Place the fish and avocado, crabmeat on the bottom third of the nori.
- Tightly roll up the nori and sushi rice while pressing in on the fillings.
- Roll it up the rest of the way. When you get to the end, squeeze it gently to even out the shape, then wrap in plastic wrap.
- Make an egg sheet. Mix egg egg with salt, then spread evenly in a heated frying pan. When the surface of the omelet becomes dry and the edges start to turn up, remove the egg crepe, by hand. Rap one roll with the egg sheet.
- For other rolls, sprinkle the roll with sesame seeds or rap with big shiso (basil)leaves.
- Wrap the rolls in kitchen wrap once more, then slice them (still wrapped) with a sharp knife into 1.5 cm-thick slices.
- Remove the plastic wrap and arrange to serve, with soy sauce and wasabi on the side.
- The portion of the nori left without sushi rice on it is meant to serve as a "tab" to make the final rolling cleaner and easier!
