Tuesday, January 16, 2018

An Amazing Combination! Unagi and Avocado Free Style Sushi

This is a free style sushi called “chirashi-zushi” or “maze-zushi” in Japanese. I added Unagi (eel) and avocado. The taste is just like caterpillar roll. Very yummy and rich! Please check out the link, Here it is! Maki Roll Sushi Recipe! on how to make sushi rice. It’ll be a great recipe for gatherings!

An Amazing Combination! Unagi and Avocado Free Style Sushi

·      3 cups of cooked sushi rice (recipe: Here it is! Maki Roll Sushi Recipe!)
·      some ginger
·      1 to 2 tablespoons of roasted sesame
·      2 packs of Unagi (eel)
·      1 to 2 avocado
·      10 Shiso leaves
·      4 eggs
·      some salt
·      some Japanese sake
·      optional: radish sprouts

1.     Finely chop ginger. Mix the ginger and roasted sesame together with sushi rice.
2.     Beat the eggs and add a little bit of salt and Japanese sake. Make thin omelets. Cut the omelets into thin strips.
3.     Remove the skin and pit from the avocado. Cut the avocado into bite sized pieces.
4.     Cut the Unagi (eel) lengthwise in half, then cut into half an inch pieces widthwise.
5.     On top of sushi rice, layer half of the omelet strips first, then avocado, Unagi(eel) and the remaining omelet strips.
6.     Cut Shiso leaves and decorate on top.

7.     Serve as is, pour some soy sauce, or use seaweed to wrap like sushi.

Tuesday, January 9, 2018

Arranging Japanese-styled Plate

I found some wonderful antique English plates at a local antique store. When I first saw these plates I thought that they would be perfect for my Japanese New Year’s celebration. The blue and white color combination reminds me of classic Japanese ceramics and the gold trim gives them an elegant touch. Every time I see these plates I think to myself, I don’t want to wait until New Years to use these. So I decided to use these plates to create a Japanese atmosphere plate for an everyday meal. I thought roast beef arranged Japanese style with a delicious Japanese influenced sauce and fresh greens would be perfect fit for my plates.

Well, what do you think? I would say mission accomplished! This plate has a Japanese atmosphere without being over the top. The key is the blue and white color on the plate, along with some red coloring from the decorative berries and the carved radish. Most of the decorative items such as the burlap ribbon, the pinecones, and the whole shell nuts are typical Western culture items so they are easy to find. The trick is to keep the colors simple and natural and they will all blend together. The crisp fresh watercress greens and decorative carved radish also add some Japanese influence to the plate. Of course you will need the recipe for my delicious Japanese style sauce, which I provided in the past. Pour the sauce to the side of the folded roast beef, so you can see the beautiful color of the mean. I think you will enjoy it.
Here is the link to my Japanese sauce recipe:Scallion and Ginger Sauce for Roast Beef

Have a wonderful holiday season!

Tuesday, January 2, 2018

Kyoto-Style Ozouni

“Ozouni” is the traditional Japanese mochi soup for New Year’s. As I mentioned in my previous post, there are many regional versions of “Ozouni” in Japan. This is the Kyoto-style version using white miso. The taste is sweet and creamy.
Here is the link for Tokyo-Style Ozouni. They both taste totally different. Try and see if you prefer one over the other!

Kyoto-style white miso

Kyoto-Style Ozouni
(serves 4 to 6)

·      1000cc of Kombu (Kelp) broth
·      6 to 8 tablespoons of good quality Kyoto-style white miso

·      4 inches of carrot
·      4 inches of Daikon radish
·      2 to 3 taro
·      some fresh mochi
·      some bonito flakes

1.     How to make Kombu (Kelp) broth: Wipe the Kombu (kelp) lightly with a wet cloth. Let the Kombu soak in water for few hours to overnight. Turn on the heat. Turn off the heat and remove the Kombu right before the water starts to boil.

2.     Slice carrots, Daikon radish, and taro thinly. In a pot, combine Kombu broth, carrots and Daikon radish and turn on the heat.

3.     Once the carrots and Daikon radish is cooked, add taro in the pot. Remove the grey scum when it starts to boil.

4.     Quickly rinse fresh mochi with water to remove potato starch and add them in the pot.

5.     While the mochi is cooking, melt white miso in the pot. Use a ladle and spoon to blend in little by little. Refer to the picture below.

6.     Remove from heat when the pot comes to boil. Serve in individual bowls.

7.     Sprinkle some bonito flakes on top.