How to cook Sushi Rice

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How to cook Sushi Rice,

Sushi rice has to be wash gently with your hand with water, and wash it for 5- 7times until the water runs clear.
Then you could soak it for 30-60 minutes, but if you haven't got time, you could skip this process.
After that, put 300ml rice with 300-330 ml water to the pan with the lid, and cook with the medium high heat and bring to boil, and you simmer it with the second lowest heat for 12-17 minutes.
And the lid has to be always on, and after you simmer with the second lowest heat for 12 - 17 minutes , you turn off the heat and wait 10-20 minutes to set the rice with the lid on.

And you could mix the steamed rice with sushi seasoning.

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How to cook instant Dashi Stock and Teriyaki chicken

How to make Instant Dashi stock is easy as ABC! To make 500ml Dashi, pour boiling hot water to a glass jar with little piece of Konbu and 8mg Katuobushi, and wait around 30 minutes, and It is ready to use for your miso soup or noodle dish!



I found gluten free noodle at a local organic shop.


Organic Brown rice noodle with wakame seaweed (It was delicious!)


I cooked Teriyaki Chicken for topping of Noodle

To katuodashi, I cooked chicken bone to add more flavour, and add 1 1/2 to 2 table spoon of soy sauce, 1 table spoon of mirin to 250 ml mixed dashi and chicken soup stock, and pinch of seasalt, and add beansprouts-leave it for a while in a soup so it cooks), branched spinach, cooked noodle and topping. It is ready to eat. I sprinkled sansyo pepper on the noodle, and garnished with finely chopped spring onion.
Itadakimasu!

    Brown rice soup noodle with beansprouts and Chicken teriyaki.

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Japanese Style Tuna Tar Tar

I made delicious Tuna tar tar the other day and it is so easy to make and delicious!




















You need to mix tuna,Olive oil, Lime juice, a pinch of Sansyo pepper, Japanese shichimi 7 spice, sea salt, black pepper.
1 Shiso leaf, chive for decoration.

Japanese Sansyo pepper has got nice flovour for fish or meat when you cook with teriyaki sauce.

Miso making

I made Home made miso at the begining of last November 2009, it takes around 5-6months to be ready when it is prepared in winter, if it is done in Spring time, it takes around 4-5months.
it is now ready to use for miso soup etc.

First month of Miso
















Second Month















This Home Made Miso tastes like "shinsyu Inaka Miso"


Now it's ready to cook!























Miso soup with roots vegs and pork













 








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Sunday Roast Sushi? Let's roll your Sushi with your Sunday Roast

Today I made Sushi with Sunday Roast.
It was so delicious and I would like to share it here.

I roast Butternut Squash and Purple potato with salt, black pepper, fresh sage, rosemary, & thyme with olive oil.
I boiled Butternut squash and purple potatoes about 5-7 minutes

I grilled a Chicken breast with olive oil, a clove of garlic, red chili, a little thyme & rosemary, a sage with salt and pepper.

Roast the Butternut squash & potato until it's almost golden like this photo

And Rolls Sushi with these roasted Butternut Squash & potato & grilled chicken with herbs

Serve with Sunday roast and rolled Sunday roast Sushi rolls dinner!
Serve with freshly cracked black pepper.
Happy Sunday :)

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Pork Katsu recipe

Do you like Pork Katsu? I sometimes crave this not so healthy dish but it is delicious, isn't it?

How to cook Pork Katsu, it is so easy to cook..
You'll need,

*One Egg
*Pork Loin-season with salt and pepper, and Cut the edge of pork chops in several places.
*Bread Crumbs ( You could buy as "Panko" at a Japanese shop)
*Vegetables Oil
*Bulldog sauce
*Julienne Pointed Cabbage

Instruction

Beat one Egg and Flour the pork loin first and soak it in the egg, and coat it with Bread crumbs, and fry it with Vegetabel oil or Olive oil at 180C.
Serve with Julienne Cabbage and BullDog Sauce, and lemon wedge.




You could try Katsu dish with Prawns, vegetables, Fish, and Chicken! Yum!

Yuzu drizzel cup cake

Have you ever smelled Yuzu?
Yuzu is Japanese citrus fruit has got elegant citrus flavour.

My grandfather loved planting all sort of trees, plants, and flowers in his garden, such as umeboshi plum trees, pear, peach, summer orange, zabon orange (Huge orange), oranges, figs, kumquats, ferns, tea trees, grapes, sansyo tree ( Japanese pepper), Yuzu tree, and so on.

  Yuzu

　Sansyo
 　Zabon
 　Summer orange (yes, it is a tall tree)

We've enjoyed loquats which was about 6-7 metres high, and beared thousands of loquats.
In season People in the neighbourhood visited us and asked if they could help themselves
to climb this tree and eat the fruit.
 

Around 3:00 to 6:00pm, a few people always were on the tree enjoying this delicious fruit loquats.
We ate so much of them, too.
Sadly, one neighbour claimed the land the loquats tree was grown, they insisted it belonged to them,
It was probably 50cm mistaken by the authority measured it wrong.
and they chopped the tree and planed their tobacco since they chopped this tree. Pity...

So coming back to Yuzu tree, Milk farmer, he always asked my family if they could have some yuzu,
so that my parents gave them free every year, and they gave us freshly squeezed Milk.
Milk from this farmer was creamy and Delicious.
Milk farmer told us that they would feed Yuzu to milk cows to prevent parasites in the cows stomach.

My mother makes yuzu-kosyo with yuzu zest with green chillis, and my father uses this yuzu-kosyo for sashimi instead of wasabi.

Yuzu Drizzel Cup cake Recipe
50ml flour
1 tea spoon cream of tartar
2 tea spoon bicarbonate soda
125 ml butter
125 ml yogurt or milk
150 ml sugar
2 table spoon Yuzu juice ( I used Yuzu juice in a bottle, little salty but nice :))
2 table spoon lemon juice
1 lemon zest grated
1egg
Mix flour with ctt & bisoda
Add soft butter sugar mix all together and Yuzu lemon juice
yogurt & egg mix well
Add and mix all together
And put it in a cup cake paper bake at 150c for 10-12 minutes until you see brownish top
Smell so nice and soft
Delicious
Yuzu and Lemmon drizzle cup cake
Itadakimadu

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