While I was cleaning my fridge, I realize that there is still a pack Japanese rice hidden in the fridge . Since, it has been in the fridge for some time, my plan is to have a Japanese meal so I can use consume all the rice as soon as possible. This is the only way to get rid all stuffs in my congested fridge.
I was lucky that I had just borrowed a Japanese Cooking book from a library. After going through the book, I have selected a few simple dish and I was amazed on how easy the Inari Sushi is prepared.
Here are the menu of tonight's dinner:
Inari Sushi
Chilled Tofu
Radish Steak (Daikon no suteeki)
Japanese Savoury Pancake (Okonomiyaki)
In Japanese meal, rice is one of the most important ingredient. The cooked rice will be blended with vinegar. The ratio of vinegar and rice is important to give a good taste of the rice.
Sushi Rice
3 cups Japanese rice
70 ml rice vinegar
3 tbsp sugar
1 1/2 tsps salt
NOTE:
a. The ratio of rice and vinegar is 1000 g, 150 g
b. The ratio of vinegar, white sugar and salt is 1000 g, 250 g, 130 g
1. Soaking of the rice: If you are using rice from a newly opened package, it should soak in water for 5-10 minutes. This is to let them absorb some water. In contrast, the rice from an opened package which is already absorbed the moisture in the air, depending on the rice condition, soaking time should be lesser.
2. When washing rice, it should scrub thoroughly for longer time, to wash out the outer layer of rice grains. After washing, use a sieve to separate water from the rice grains and place them in the fridge. By placing rice grains in fridge for overnight will allow suitable texture after cooking, which makes techniques of molding and grasping easier.
3. You may cook the rice using normal electrical rice cooker. It takes around 30 minutes for the rice to cook. Upon cook, do not open the lid and let the rice to rest for another 15 minutes. This is to make sure that each rice grain to be cooked completely and to avoid hard center.
4. The step of adding the vinegar to the rice is extremely important. Pour the completely cooked rice to a pan (I am using a cake pan). Use one hand to add in vinegar while the other hand is holding a rice paddle diagonally to stir the rice grains. This will allow every rice grain to absorb vinegar evenly. When stirring the rice, it should be done in same procedure, either from top to bottom or from bottom to top. This is to avoid the rice from becoming loss of looseness.
5. After mixing, use a fan to cool down the rice rapidly to the room temperature before cover it with a clean damp cloth. Now, the rice is ready.
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Dashi
Dashi is the Japanese stock. It is made konbu and bonito flakes. In order to get an extra strong taste, it is advisable to soak the konbu in water for at least 3 hours. I have soaked overnight to make sure that all the flavor is released in the water. You may skip this step if you do not have time.
Tips: Do not boil konbu in hot water as this will make the dashi bitter.
Ingredients
10 cm konbu (kelp)
9 g dried bonito flakes
400 ml water
1. Wipe the konbu with clean cloth. This is to remove the white powdery substance on the surface.
2. Combine water and konbu in a pot, soak konbu for about 10 minutes or if you have time, soak for around 3 hours.
3. Boil the water over low heat and remove the konbu just before the water boils. Add in bonito flakes and let the water boil for 30 second. Off the heat.
4. Set aside until all bonito flakes sink. Strain and discard bonito flakes. Stock is ready to use.
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Inari Sushi (Sushi with Tofu puff)
In my previous attempt in preparing this sushi, I was always buy the ready made ajitsuke inari from the supermarket. As for this time, I am decided to make them myself base on the recipe found in the book. It is so simple and the cost is really cheap! I prefer the self made ajitsuke inari as I can adjust the sweetness based on our taste.
The wrapping of this sushi is so easy that even my son can manage it.
Ingredients
20 pcs of tofu puffs (flat type)
500ml dashi (please refer to the recipe above)
Seaweed slices
3 1/2 tbsp sugar, 3 tbsp soy sauce (shoyu), 2 tbsp sake (optional)
1. Boil tofu puffs in water for about 3 minutes to soften and remove excess oil. Drain well. Combine tofu puffs, water and bonito flakes in a pot, bring to boil and lower down the heat. Simmer with a tofu for 5 minutes. You may use a plate cover the puffs in order to make sure that the puffs is soaking in the water.
2. Then, add in all the seasoning and continue to simmer for about 10-15 minutes or until the puffs are soft. Remove from heat and let tofu puffs soak in the liquid.
3. To assemble, drain tofu puffs and slit each piece into half. Open up each half along the cut edge to make a small pocket.
4. Take a small portion of sushi rice and form into oval shape, stuff into the tofu puff. You may moist your hands with vinegar and sugar mixture to prevent the rice from sticking on the hands. Line a piece of seaweed strip along the sushi.
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Chilled Tofu (Hiyayakko)
This dish is quite similar to my mom's cold dish . Instead of using garlic oil and light soya, this recipe is served with bonito flakes. This dish is really simple and you can really taste the tofu flavor. You do not really need any special skill to prepare this dish.
Ingredients
1 box of tofu (cotton tofu)
Some bonito flakes
2 stalks of spring onions (chopped)
some Japanese soy sauce (shoyu)
1. Divide tofu into 4 portions. Top with spring onions and some bonito flakes.
2. Drizzle some soy sauce over the top just before serving.
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Radish Steak (Daikon no suteeki)
Ingredients
1/2 radish
1 liter water
A handful of bonito flakes
1 tsp cooking oil
1 tbsp Japanese soy sauce (shoyu)
sugar to taste
1. Peel radish skin. Cut radish into 1 inch thick circles.
2. Boil radish in rice water (from washing rice or add about a tablespoon of rice in the water) for about 10 minutes. Drain and rinse.
3. In a clean pot, boil 1 liter of water. Add in the bonito flakes and radish into the pot. Lower the heat and simmer until radish turns soft.
4. Remove radish from pot and pat-dry with paper towel.
5. Heat oil in a pan, pan-fry radish till lightly brown, add in soy sauce and some sugar to taste. Cook until sauce is reduced.
6. Transfer to serving places, garnish with spring onion and sprinkle some Furikake over the top. Serve warm. This dish is really nice and
