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!
California Rolls
2015-08-24 18:15:46
Cook Time
40 min
Ingredients
- 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
Sushi Rice
- 600 g freshly cooked rice
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 2 tsp salt
- 3 sheets nori
Instructions
- 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!
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
Oyakodon Chicken&Egg Donburi
Delicious food served on top of a deep bowl of rice, known as donburi (or just -don), is a favorite style of Japanese cooking. I will introduce you one of the most popular donburi, Oyakodon, topped with egg and chicken.
Oyakodon Chicken&Egg Donburi
2015-08-24 17:28:47
Serves 2
Cook Time
15 min
Ingredients
- 200 g chicken thigh
- 1/2 onion
- 4 eggs
- 2 bowls of cocked rice
- Spring onion, to taste
- 3 tbsp soy sauce
- 3 tbsp sake
- 3 tbsp sugar
- 100 ml water
Instructions
- Remove the skin and sinew from the chicken thighs and cut into thin slices. Cut the onions into 4 mm thick slices.
- Place one part sugar, one part sake, one part soy sauce, and three parts water in a frying pan. When the mixture is warmed up, add the onion slices and cook until tender. Then, add the chicken pieces, and cook until the surface becomes white and firm to the touch. Then, remove from the heat.
- Separate the egg yolks and whites. For the egg whites, beat until the large lumps crumble. For the yolk, quarter each and break each quarter.
- Reheat the chicken in the frying pan and lower the heat when simmering. First, pour the egg whites over it. When the whites are half cooked, add the egg yolks and cook undisturbed. When the yolks become a bit sticky, turn off the heat. You can adjust the egg texture by covering with a lid and cooking further with residual heat.
- Place the chicken and egg over rice and pour some of the soup on top. Sprinkle with chopped spring onions.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
Clam and Burdock Root Rice
Littleneck clams are in season right now in Japan! Ordinarily, when cooking rice, you cook one part rice with 1.1 parts water. In this case, though, burdock root and clams provide moisture, so you’ll start with 1:1 rice water, then, remove the volume of the seasonings from the amount of water used.
Clam and Burdock Root Rice
2015-08-24 17:03:02
Serves 4
Cook Time
30 min
Ingredients
- 360 ml short-grain rice
- 300 ml water
- 100 g chicken thigh
- 1/2 tsp salt
- 1 cup minced burdock root or carrot
- 2 cups asari clams or steamer clams
Seasonings
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tsp sesame oil
- 5 shiso leaves
Instructions
- Wash the rice, then let rest in a strainer for 30 minutes. Soak the burdock roots in water.
- Put the rice, water and seasonings in a pot, then sprinkle with the chopped burdock root, clams, and ground chicken on top.
- Cover and heat on high. When it now comes to a boil, reduce heat to low and cook for 13 minutes.
- When it finishes cooking, gently stir the rice together and portion in individual bowls.
- Top with chopped shiso and serve.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
