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Archive for the ‘Occasional’ Category

Chirashi-Zushi

Chirashi-Zushi

With the prawns I left the half of the packet for the Okonomiyaki I fried this afternoon, I carefully boiled them for very short time to keep the prawns as softer as possible.

For 10 prawns, I have put about half tea spoon of salt in water.

Once the water is boiled fully, I put the prawns and wait for 10 seconds just after the prawns turn white-red colour.

Then, Drain them and keep on a plate.

As it continue to be cooked for while even after it is drained, the waiting time of 10 seconds for 10 king prawns without the shells was adequate time.

  

 

Chirashi-Zushi Close-Up

Chirashi-Zushi Close-Up

 

 

 Sushi Mixed Vinegar, High Grade Nori Seaweed

 

Ingredients of Chirashi Sushi for serves 2:

   —- for Sushi Rice —-

  • 1.5 cup of Japanese rice – cooked with a few kelps and 1 table spoon of sake
  • 70 to 80 ml of Sushi vinegar mix – adjust the amount as you like

   —- for mixture —-

  • 7cm thick cucumber – thinly sliced 
  • 1 beaten egg – fry thinly and then thinly sliced
  • 10 prawns -boiled in fully boiling water for 10 seconds after it turns its colour

   —- and for mixture tasted with seasonings —-

  • half deep fried bean curd – soak in hot water for minutes and thinly sliced
  • a couple of dried Japanese Shitake mushrooms – soaked in hot water for 15 minutes and thinly sliced
  • 1 fist amount of dried shredded bonito
  • 1 table spoon of sugar
  • 1 table spoon of sake
  • 1 table spoon of mirin
  • 3 table spoon of Shoyu
  • 200ml of water

    —- for topping —-

  • roasted Japanese white sesame seeds
  • roasted Japanese seaweed – thinly sliced
Japanese Shitake Mushroom and Deep Fried Bean Curd

Japanese Shitake Mushroom and Deep Fried Bean Curd

1. Once the white rice is ready add Sushi vinegar and mix well to make the rice cooler and dryer.

2. Boil the water with shredded bonito for a couple of minutes, then add the above ingredients for the mixture which is tasted with seasonings. Please note that the deep fried bean curd is drained and discurd the water. The water from the dried Shitake is to be added to the sauce with the sliced Shitake.

3. Cook it for 5 minutes and leave it to cool down.

4. Add cucumber and the drained deep fried bean curd with Shitake into the rice and mix well.

Chirashi Zushi Ingredients

Chirashi Zushi Ingredients

5. Add 2 or 3 table spoons of sauce when the deep fried bean curd and Shitake are cooked into the rice.

Sauce When Shitake and Deep Fried Bean Curd are Cooked

Sauce When Shitake and Deep Fried Bean Curd are Cooked

6. Decorate with the egg, prawns and add topping of the seaweed and sesame seeds.

I was happy to eat the Chirashi Sushi as I had not eaten it for a long time.

As Chirashi Sushi looks as gorgeous as other Sushi and Sashimi, it is often made in home parties in Japan and is also very popular as lunch box we can easily buy from super markets or 24-hour 7-day operating convenience stores in Japan.

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When we are used to the artificial taste of instant stock cubicalor powders in busy life, our tongues are less likely to demand in every details.

Farfalle Pasta in Chicken Soup Close-UP

Farfalle Pasta in Chicken Soup Close-UP

When I have time to spend for better food life, my tongue starts to require a lot of picky sensitive demands.

Farfalle Pasta in Chicken Soup

Farfalle Pasta in Chicken Soup

On the other day, the simple pasta in home made chicken stock satisfied my tongue, in addition to the Japanese cream puff with delicate ratios of use of selected fresh ingredients – vanilla beans, fresh cream, sensitive portion of sugar, handmade custard cream with sensitive portion of butter, sugar and other ingredients, we have at last been able to buy in London since a couple years ago.

Beard Papa Cream Puff Choux Bun

Beard Papa Cream Puff Choux Bun

I think tasters and decision makers of supermarkets in the UK need even more food sophistication business trips to other countries in the world. However, I admire the fantastic improvement of taste of food sold in supermarkets in the UK over the past a couple of years.

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I have ordered boiled Azuki beans for Sekihan from Japanese food shop some time ago.

Sekihan is a kind of steamed rice with sweet Japanese rice, Japanese rice, Azuki beans ( not sweetened like ones for Japanese traditional sweets ) and the juice of Azuki beans when it is boiled.

Sweet rice is even much more sticker than the normal Japanese rice and is usually used to make Mochi by kneading the steamed sweet rice. Exceptionally in the Sekihan recipe, they are not kneaded.

It is usually served for delicities or happy events to celbrate ceremonially in Japanese traditional customs. 

As I have not cooked by myself in my life, I cooked Sekihan with the tinned Azuki beans in easy and quicker way.

Ingredients for 3 ‘Go’ rice ( around 4 to 5 people ) :

  • Azuki beans tinned, ready to cook – 225g
  • Sweet Rice 2 Go ( 2 x full cup of 180 ml )
  • Rice 1 Go ( 1 x full cup of 180ml )
  • Water 3 Go ( 3 x full cup of 180 ml )
  • Black sesame
  • Salt

Put rice, water, azuki beans with juice into a deep thick pan and cook them on low heat, preferably with ceramic hob to make graduate low heat at the beginning and a stabilised low heat in the middle of the cooking for about 35 to 40 minutes, depending on the cooker.

When smell of steamed rice is coming up, turn off the switch and continue to cook on the hob with the fading heat on the ceramic hob for about 10 minutes.

If you have a rice cooker, as the rice cooker automatically work for you, you do not need to adjust the heat like the above.

The simple and necessary seasoning for Sekihan is black sesame and salt as shown in the photo.

I believe that for people who like Western meals Sekihan is too light in taste, but if you like Mochi, you will like this simple sophistcated taste of Sekihan.

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Strawberry Shortcake is probably one of the most popular cakes in Japan.

Click below for the details and Recipe.

 Strawberry Shortcake SN

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