Recipes

Chirashizushi: Marinated Tuna Sushi for Lunch

home-chirashi

The Missus does not work on Thursday. This is the day we usually go out at night, but the frigid temperature outside having discouraged her to venture into town, she decided to cook both lunch and dinner for us for my (and her own ) pleasure!

For lunch we had a salad of beans, yams from Ishigaki Island and greens with a big bowl of miso and mushrooms soup. As for the main dish featured above, she prepare “Chirashizushi/Sushi on a plate or in a lunch box.
She steamed the rice with a piece of konbu/seaweed.
She later added this seaweed shredded once the rice had been mixed with the rice vinegar, sugar and some “secrets”. She also mixed in some shredded “takuan”/yellow pickled daikon to balance the sweetness of the sushi. Sushi in Shizuoka in generally “sweeter” than that found in other areas of japan, notably Tokyo where it is more “vinegary”.
On top of the rice she placed slices of “maguro”/tuna she had marinated beforehand in konbu ponzu ( a lot lighter tha soy sauce!) and mirin. She added “ikura”/salmon roe and “tobikko”/flying fish roe and completed for color effect and balance pieces of “shiso”/perilla leaves. A dollop of real grated wasabi, et voila!

She couldn’t help remark how much she would price it for customers at her virtual restaurant! LOL (not a bad price, actually!)
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SUSHI MILLEFEUILLE

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(picture kindly provided by Mika who shared our dinner!)

As Chuck, Trine and Luxeat already know, you do not have to go to an expensive French restaurant to experience great gastronomic ideas.
One of the chefs at Sushi Ko Sushi Restaurant recently came up with his own interpretation of a famed French cake which has quickly gained popularity with all customers:
Sushi Millefeuille.
It consists of one layer of “shari/sushi rice”, one of “akami/lean tuna”, one of thin slices of cucmber, one of sliced avocado, one more layer of “shari”, the whole topped with “tobikko/flying fish roe”.
A couple stems of thin leeks for decoration.
The dressing consisted of mayonnaise mixed with wasabi on ponzu with a little “momijioroshi/grated daikon with chili pepper” on top for taste and effect.
Simple, tasty and reasonable!

Sushi Ko
Shizuoka City, Aoi Ku, Ryogae Cho, 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business hours: 17:00~25:00. 17:00~23:00 on Sundays
Closed on Wednesdays
Reservations advised
Credit Cards OK

Homepage (Japanese)

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Homemade California Roll

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I would like to dedicate this particular recipe to Allison!
My better (worse?) half came up with this simple recipe the same day she prepared the bonito sushi (see previous post).
Once again she used traditional sushi rice added with fine pieces of pickled fresh ginger.

On a large piece of cooking cellophane paper he first placed thin strips of avocado and slices of smoked salmon, and finally the rice, keeping in mind to place as to form a regular shape cylinder.

homemade-sushi3.gif

She then wrapped the cellophane paper around the whole as shown on above picture.

She cut the sushi roll through the cellophane paper with a sharp knife she wiped between each cut.
She finally served the cuts topped “Tobikko” (flying fish roe). Lghtly dipped in shoyu, great with more sake!
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Homemade Bonito Sushi

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My better (worse?) half came up with this idea after she got hold of quality “katsuo tataki” (slightly grilled bonito).
She prepared the sushi rice balls according to tradition with the addition of fine pieces of pickled fresh ginger (as this is the season rigt now).

homemade-sushi2.jpg

She then placed a slice of bonito seasoned with ponzu with more thin sliced pickled ginger, “tobikko” (flying fish roe) and finley chopped thin leeks>

Great with sake!
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Tuna Trio Hors d’oeuvres

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Here what my better (worse?) half came up last night as a starter after she found a good bargain at our nearby Coop Supermarket. Plenty for two, thw fish costing only 440 yen!

From top left around the clock:

-Maguro akami (lean part of the tuna) thin sashimo topped with homemade wasabi plant pickles and wasabi dressing
-Maguro akami/maguro zuke (lean part of the tuna marinated Japanese style) topped with “shigeki rayu” (Chinese style hot sesame oil) dressing from Ishigaki Island, Okinawa.
-Negitoro (minced tuna semi-fat part but without the usual chopped leeks) topped with “kizami tamanegi” (onion cream) dressing

The whole on a bed of fresh cress grown in our Prefecture. The perfect starter for her wine and my sake (I mean the drink!)

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Why may Shizuoka people be justified in assuming they eat some of the best in Japan?

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