| Sushi-DISHES |
| Nigiri-sushi, Nori-maki
(Maki-sushi) & Chirashi-sushi |
| Su-meshi (sushi-rice,
vinegared rice) for Serves 2 |
Ingredients:
4 dl short-grain rice(Artnr 101-094)
4 dl water
sushi-su (Artnr 103-003) (see special recipe) |
Directions:
1. Boil the rice Japanese style (see recipe for gohan).
2. Transfer the rice into a wide container with low sides. Pour over the
the sushi-su and fold it (do not stir) into the rice using a wooden spatula.
3. Let the su-meshi cool to room temperature before using in the dish of
your choice. |
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| Sushi-su (rice
vinegar mixture for sushi) |
Ingredients:
4 tablespoons rice vinegar (Artnr 103-002)
4 tablespoons sugar
1 teaspoon salt |
Directions:
Mix ingredients and stir until salt and sugar are completely dissolved.
If using ready-made sushi-su(Artnr 103-003), use 1 dl per 4 dl uncooked
rice. |
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| Nigiri sushi (sushi-rice
with topping) |
Ingredients:
sushi-ris (see recipe for su-meshi)
Toppings:
for example salmon, tuna, octopus, squid, or tamago yaki (omelet roll) |
| For serving: japanese soya, wasabi(Artnr 101-030)
och gari(Artnr 106-001) (pickled ginger) |
Directions:
1. Place the topping in the palm of your hand. Using the tip of your finger,
add some wasabi to the topping (not too much! – it is quite strong).
2. Put one or two spoonfuls of sushi-rice on the topping, and mold into
an oval shape. Press rice and topping gently toghether.
3. Turn the nigiri-sushi over, and press gently together one last time. |
Serving suggestion:
Arrange the nigiri-sushi on a platter. Serve with Japanese soy sauce in
small shallow bowls (for dipping – one for each guest). Those who
prefer a stronger taste can add some more wasabi to the soy sauce. Gari
refreshens your mouth between bites of sushi. |
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| Suggested toppings for
nigiri sushi |
Shake – salmon
Kani – crabsticks
Avocado – avocado ("California roll")
Ebi – boiled shrimp
Nama ebi – raw shrimp
Tako – octopus
Ika – squid
Hokki – clams
Ikura – salmon roe
Unagi – grilled eel
Hotate-gai – scallops
Tamago yaki –omelet roll |
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| Nori-maki or maki-sushi (sea-weed
rolls) |
Ingredients:
sushi-rice (see recipe for su-meshi)
sheets of nori(Artnr 105-090) (sea-weed)
wasabi(Artnr 101-030) (green horseradish)
Filling:
strips of vegetables and fish to put inside the rolls, for example cucumber,
crabsticks, avocado, salmon
You will also need a makisu(Artnr 300-020) (a small bamboo mat for rolling) |
Directions:
1. Place a sheet of nori, longest side closest to you, on the makisu.
2. Spread a thin layer of sushi-rice over the sheet of nori, leaving a
margin of 2–3 centimetres on the side furthest from you.
3. Make a shallow "ditch" in the rice along the middle of sheet
(parallel to the longest side). Add some wasabi along the "ditch" (watch
out – it is quite strong).
1. Arrange the fillings along the line of wasabi, and, with the aid of
the makisu, roll the sheet together into a firm roll.
2. Remove the makisu and put the roll on a chopping-board with the "seam" of
the nori facing down.
3. Cut the roll into slices about 2–3 cm thick. |
Serving suggestion:
Serve with Japanese soy sauce in small shallow bowls (for dipping – one
for each guest). Those who prefer a stronger tast can add some more wasabi
to the soy sauce. |
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| Chirashi sushi ("country
style" sushi) |
Ingredients:
sushi-rice(Artnr 101-094) (see recipe for su-meshi)
wasabi(Artnr 101-030) (green horseradish)
Trimmings and garnish:
for example salmon, tuna, clams, crabsticks, cucumber, gari (pickled ginger),
strips of nori (sea-weed) |
Directions:
1. Put the sushi-rice in a wide bowl.
2. Arrange the trimmings on top of the rice.
3. Garnish with gari and strips of nori. |
| Serve with: Japanese soy sauce(Artnr 100-011)
and wasabi. |
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| OTHER JAPANESE DISHES |
| Gyoza, Japanese curry... |
| Gyoza (dumplings) |
Ingredients (for 32 gyoza):
32 gyoza-skins
Filling:
250 g ground pork
20 g dried shiitake (Japanese mushroom)
5–6 leaves of Chinese cabbage
1 clove of garlic, minced
1/3 leek or a couple of scallions
For frying:
2 tablespoons vegetable oil
For serving:
1 tablespoon Japanese soy sauce(Artnr 100-011)
1 tablespoon rice vinegar(Artnr 103-002)
rah-yu(Artnr 100-108) (sesame oil spiced with red pepper) or pure sesame
oil(Artnr 100-101) |
Directionsr:
1. Finely chop Chinese cabbage, leek and shiitake and parboil the vegetables
briefly.
2. Mix vegetables and ground pork well.
3. Place about one teaspoon of the filling in the center of a gyoza skin.
4. Moisten the edge of the skin with water.
5. Fold the skin, and press the edges firmly toghether.
6. Heat some oil in a skillet, and fry the dumplings on both sides.
7. When the dumplings are almost done, add some water to the skillet and
place a lid over the top.
8. Let the dumplings steam for about one minute. |
Serving suggestion:
Serve with Japanese soy sauce mixed with rice vinegar in small shallow
bowls (for dipping – one for each guest). A few drops of rah-yu
adds some "heat" (may be replaced by pure sesame oil). |
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| Ebi-furai (deep-fried
prawns with tonkatsu-sauce) |
Serves 2
Ingredients:
6 tiger prawns
For deep-frying:
1/2 dl all-purpose flour (wheat)
1 egg
1–2 dl panko(Artnr 107-008) (dry bread crumbs)
vegetable oil
For serving:
tonkatsu-sauce(Artnr 100-023)
slices of lemon
cabbage |
Directions:
1. Peel the prawns, but leave the shell at the tail end. Make a few slits
along the belly to prevent the prawns from curling during cooking.
2. Turn the prawns over; first in the flour, next in the battered egg and
last in the panko.
3. Heat the oil in a deep skillet to 180°C. Gently slide the shrimps
in, a few at a time, and deep-fry until golden brown.
4. Place the prawns on a paper towel to let the surplus oil drain away. |
Serving suggestion:
Serve with gohan (rice), finely chopped cabbage, slices of lemon and tonkatsu-sauce(Artnr
100-023) for dipping. |
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| Tonkatsu (deep-fried
pork-chops with tonkatsu-sauce) |
Serves 4
Ingredients:
4 pork-chops (approx. 1 cm thick)
salt, pepper
For deep-frying:
1/2 dl all-purpose flour (wheat)
1 egg
2 dl panko(Artnr 107-008) (dry bread crumbs)
vegetable oil
For serving:
tonkatsu-sauce(Artnr 100-023)
4 slices of lemon
1/2 head of iceberg lettuce
(karashi(Artnr 102-030) – hot mustard) |
Directions:
1. Sprinkle chops with salt and pepper.
2. Turn the chops over; first in the flour, next in the battered egg and
last in the panko.
3. Heat the oil in a deep skillet to 180°C. Slide the chops in, one
at a time, and deep-fry until golden-brown (at least 2–3 minutes).
4. Place the pork-chops on a paper towel to let the surplus oil drain away. |
Serving suggestion:
Serve with gohan (rice), lettuce, slices of lemon, tonkatsu-sauce for dipping,
and – if you like it hot – some karachi. |
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| Japanese style curry |
Serves 12
Ingredients:
500 g beef or other meat or shellfish (for example shrimps), or skip the
meat and make a vegetarian curry
4 yellow onions (about 800 g)
4 medium sized potatoes (about 600 g)
2 carrots (about 200 g)
1 box Japanese curry (250 g)(Artnr 102-081 m.m)
17 dl water |
Directions:
1. Cut (meat and) vegetables into even cubes.
2. Saute (first meat and next) vegetables in vegetable oil over medium
heat.
3. Add water and let simmer until potatoes and carrots are tender.
4. Lower the heat and add the cubes of curry.
5. Stir gently until the cubes have dissolved.
6. If using shellfish, add shrims etc. just before serving. |
| Serve with: gohan (rice). |
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| Teriyaki (pork,
salmon or chicken with teriyaki-sauce) |
Serves 2
Ingredients:
pork, salmon or chicken
Teriyaki-sauce(Artnr 100-055)
2 tablespoons Japanese soy sauce(Artnr 100-011)
2 tablespoons sake (rice wine)
2 tablespoons sugar
1 tablespoon mirin (sweet rice wine)(Artnr 102-014)
4 tablespoons water
dash of fresh grated ginger
dash of minced garlic
For frying: 2 tablespoons vegetable oil |
Directions:
1. Let the meat marinate for about 15 minutes.
2. Mix the ingredients for the teriyaki-sauce in a sauce-pan and let simmer
over low heat for a couple of minutes.
3. Heat some oil in a frying-pan and fry the meat on both sides.
4. Add the teriyaki-sauce and let the meat become glazed by the sauce while
frying. |
| Serve with: gohan (rice) and vegetables. |
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| Shoga yaki (ginger
pork) |
Serves 2
Ingredients:
300 g thinly sliced pork tenderloin
Marinade:
a small piece of freshly grated ginger
3 tablespoons Japanese soy sauce
3 tablespoons mirin (sweet rice wine)(Artnr 102-014)
2 teaspoons sugar
For frying: 2 tablespoons vegetable oil |
Directions:
1. Let the meat marinate for about 15 minutes.
2. Heat some oil in a frying-pan and fry the meat on both sides.
3. Bring any remaining marinade to a boil, let simmer for 5 minutes, and
use as a sauce to go with the meat. |
| Serve with: gohan (rice) and vegetables. |
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| SIDE DISHES |
| Gohan (Japanese
style rice) |
Serves 2
Ingredients:
4 dl short-grain rice(Artnr 101-094)
4 dl water |
Directions:
1. Wash the rice thoroughly in cold water, changing the water several times
until it is clear.
2. Add 4 dl cold water and let the rice soak for 20–30 minutes.
3. Bring to a boil over high heat and let the rice boil vigorously for
1–2 minutes.
4. Cover the pan with a tightfitting lid and let simmer for about 15 minutes,
until all the water has been absorbed by the rice.
5. Remove from the heat and leave covered for 10–15 minutes. The rice
is now ready to serve. |
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| Tamago yaki (omelet
roll) |
Ingredients:
6 eggs
1 gram dash of dashi-powder (fish-based soup stock)(Artnr 102-005)
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 dl water
For frying: 2 tablespoons vegetable oil |
Directions:
1. Beat the eggs in a bowl and add remaining ingredients.
2. Heat the oil in a heavy-bottomed (preferably square) skillet.
3. Pour in a thin layer of egg-mixture and cook until it is set.
4. Roll the omelet to one side of the pan.
5. Grease the empty side of the pan, and pour in another thin layer of
egg-mixture. Make sure this layer becomes attached to the roll by lifting
it (use chop-sticks!), and allowing the mixture to slide in below it.
6. Let the new layer set, and then roll the whole roll to the other side
of the pan.
7. Repeat from 5. until the omelet has reached the desired thickness (or
until you run out of egg-mixture).
8. Let the roll cool and cut into slices 1–2 cm thick. |
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| Miso shiru (miso-soup
with potatoes and onions) |
Serves 4
Ingredients:
8 dl water
4 tablespoons miso (soy bean paste)(Artnr 102-051)
1 tablespoon dashi-powder (fishbased soup stock)(Artnr 102-005
1/2 yellow onion
2 medium sized potatoes
2 tablespoons finely chopped chives, leek or scallions |
Directions:
1. Peel potatoes and onions and slice thinly.
2. Put potatoes and onions in 8 dl of water and bring to a boil.
3. Lower the heat when potatoes are tender.
4. Add dashi-powder and miso.
5. Let simmer for a couple of minutes over low heat.
6. Sprinkle chives or leek over the soup and serve hot. |
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| Tofu no miso shiru (miso-soup
with tofu) |
Ingredients:
4 dl water
2 tablespoons miso (soy bean paste)(Artnr 102-051)
1 teaspoon dashi-powder (fishbased soup stock)(Artnr 102-005)
1/4 box of tofu (bean curd)(Artnr 105-030 or 105-031) |
Directions:
1. Cut the tofu into cubes (about 1 cm wide).
2. Bring the water to a boil, and add dashi and miso.
3. Let simmer for a couple of minutes over low heat.
4. Put the tofu-cubes in two soup-bowls and pour over the hot soup. |
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| Kyuri no sunomono (vinegared
cucumber) |
Serves 2
Ingredients:
1/2 cucumber
1/2 teaspoon salt
2 tablespoons wakame (dried sea-weed)(Artnr 105-106)
3–4 crabsticks
Dressing:
3 tablespoons rice vinegar(Artnr 103-002)
1 tablespoon Japanese soy sauce(Artnr 100-011)
1 tablespoon sugar |
Directions:
1. Slice the cucumber thinly and sprinkle with salt. Let sit for 20 minutes.
2. Put the wakame in cold water and let soak for about 10 minutes.
3. Using your hands, squeeze the excess liquid from the cucumber and wakame.
4. Cut the crabsticks lengthwise.
5. Put the ingredients in a bowl and mix.
6. Pour the dressing on top. |
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| Harusame sarada (harusame-salad
with mayonnaise) |
Serves 2
Ingredients:
20 g harusame(Artnr 101-071) (glass noodles)
50 g boiled ham
1/3 cucumber
3 tablespoons Japanese mayonnaise
salt, pepper |
Directions:
1. Shred ham and cucumber.
2. Put the harusame in boiling water, and let simmer for about 5 minutes.
3. Rinse in cold water and let drain well.
4. Cut the harusame and mix with ham and cucumber in a bowl.
5. Add mayonnaise, sprinkle with salt and pepper, and mix well. |
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| Moyashi sarada (salad
with bean sprouts and kim-chi) |
Serves 2
Ingredients:
200 g bean sprouts
1–2 teaspoons salt
1–3 tablespoons kim-chi base(Artnr 100-032)
1 tablespoon sesame oil(Artnr 100-101) |
Directions:
1. Bring one litre of water to the boil and add 1–2 teaspoons salt.
2. Parboil bean sprouts briefly, at most 1/2 minute.
3. Rinse in cold water and let drain well.
4. Mix sprouts with kim-chi base and sesame oil. |
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| Hijiki to aburaage (hijiki
with deep-fried tofu) |
Serves 2
Ingredients:
1/2 dl hijiki (dried sea-weed)(Artnr 105-098)
1/2 slice of aburaage (deep-fried tofu)
1/2 shredded carrot
1/2 tablespoon dashi-powder (fishbased soup stock)(Artnr 102-005)
2 tablespoons water
1 tablespoon Japanese soy sauce
1 tablespoon mirin (sweet rice wine)(Artnr 102-014)
1 tablespoon sugar
1 tablespoon vegetable oil |
Directions:
1. Let the hijiki soak in cold water for about 20 minutes, and then squeeze
out any excess water.
2. Cut the aburaage into shreds.
3. Heat the oil and fry hijiki, aburaage and shredded carrot.
4. Add dashi, water, soy sauce, mirin and sugar and let simmer for about
5–10 minutes. |
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