Japanese Cuisine (Part 1 & 2 of 3)

Lesson 1 on 7 July 2011 >

(I) SUSHI
Use Shokaku (USA) brand short grain rice. Proportion: 4 cups rice = 4 cups water

Method:
1) Cook rice in rice cooker, prepare 3/4 to 1 cup sushi rice vinegar (sweet type).
2) Once rice is cooked, spread rice on a tray and mix vinegar into rice while it is still hot. Mix well and evenly.
3) Transfer to a container and keep covered to prevent rice from drying out. Allow rice to cool for at least 3hrs before making sushi.

Various Fillings:
Seaweed - 1 big pc can make 1 roll cut into 6 pcs

Japanese cucumber (choose the straighter ones) - cut both ends till same length as seaweed (about 7.5"), leave skin on but remove seeds

Crab stick (superior grade) - slice lengthwise into halves

Avocado (choose ripe but firm ones, not too soft) - remove seed and cut into about 12-14 pcs

Ebiko (prawn roe)
Tamago Yaki (egg)

Coating:
Roasted white/black sesame (Japan)
Seaweed powder

Sauce:
Kikkoman Mild

Lesson 2 on 14/07/2011 >

I) AGEDASHI TOFU
Ingredients:
Tofu (Get Fortune brand for deep-frying) - cut into 6 pcs
Japanese Potato Starch (Katakuriko brand) for coating
Tempura (Tsuya brand) Sauce - dilute 1 part sauce to 1 part water
Vegetable oil for deep-frying - sufficient to cover the tofu entirely

Garnishing:
Bonito Flakes
Cut Nori
White Radish - grated & drained
Spring Onions - chopped finely

Method:
1) Heat oil. Toss some starch into the oil to test if oil is hot enough - must produce a sizzling sound.
2) Coat tofu with starch. (Note: Do not coat in advance otherwise tofu will not be crispy.)
3) Deep-fry tofu. Use strainer to remove the unwanted bits every now and then.
4) Prepare sauce - bring sauce + water to a boil and add some blended potato starch to thicken slightly.
5) Place fried tofu into serving bowls. Garnish with radish (shaped nicely), bonita flakes, cut nori and spring onions. Pour sauce just before serving.

(II) MISO SOUP

Ingredients:
1 heaped spoonful thick miso paste
250ml water
1/4 tsp Granulated Dashi Nomoto (fish powder) from Japan
Silken Tofu (Fortune brand) - cut into small cubes
Wakame + some water

Garnishing:
Spring Onions - chopped finely

Method:
1) Bring some water to boil and add in wakame. Boil for a minute then switch off fire and let wakame soak for a while. Drain.
2) Boil water and miso paste together. Season with dashi powder.
3) Put tofu and wakame into serving bowls. Pour soup and garnish with spring onions.

Note: Not advisable to reboil soup because it will be very salty. Best when freshly consumed.

(III) KATSUDON

Ingredients:
Choice of meat - CHICKEN - use frozen chicken thighs (choose those weighing > 200g each), sliced open sideway to make it thinner OR PORK - use pork loin, do not cut too thinly, hammer to tenderise.

Season 1 side of meat with salt (make sure every part is covered), covered and chill for at least 2 hours.

Coating: (in order of use)
1) Tempura flour (Nissin brand)
2) Beaten eggs
3) Breadcrumbs

Sauce/Toppings:
60ml water
1/3 tsp granulated dashi
1 tbsp soyu
1 tbsp mirin
1 tbsp sugar
1/4 Yellow onions - sliced thinly (there are 3 types of onions - red, white & yellow; yellow being the sweetest)
1 beaten egg per 1 portion meat

Method:
1) Heat oil. Deep-fry meat till KFC colour i.e. golden brown. Slice meat.
2) Prepare sauce. Mix everything together till sugar dissolves and add in yellow onions. Bring to boil and add sliced meat. Pour beaten egg and let it set yet slightly runny (do not overcook.)
3) Serve over cooked rice with miso soup. Tada!

Miscellaneous Kitchen Tip:
Ceramic knife is excellent for cutting but never ever drop it. Do not use it to cut bones too.