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California Rolls Garnish Yield: 2 rolls 2 sheets seaweed (Nori) wasabi

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California Rolls Garnish Yield: 2 rolls

2 sheets seaweed (Nori) wasabi

1 ½ cups sushi rice pickled ginger

1/3 cucumber, julienne cut soy sauce

1/2 carrot, julienne cut

1/4 bunch Daikon sprouts

1/2 avocado, sliced

4 ounces crab meat (optional)

a/n sesame seeds


1. Place sheet of Nori on bamboo mat.

2. Spread and press the rice evenly over the Nori.

3. Sprinkle a thin layer of sesame seeds over the rice.

4. Arrange the remaining ingredients in an even layer the length of the Nori.

5. Roll the bamboo mat pressing the ingredients inside to shape the roll. Be sure to apply even

pressure on the roll to ensure that ingredients do not spill out of the sides.

6. Slice roll into six pieces, cleaning the knife with water between each slice.

7. Garnish with wasabi, pickled ginger, and soy sauce.

Notes Vocabulary

Tuna Nigiri Garnish ____ Yield: 2 Nigiri

1/2 cup sushi rice wasabi

2 slices tuna sashimi pickled ginger

soy sauce

1. With wet hands shape a portion of the sushi rice into a quenelle, repeat.

2. Place tuna slices on top of rice quenelles.

Notes Vocabulary

Miso Soup ______________________________ __ ___ Yield: 1 Quart ____

1 quart water

4 ounces Miso

1-2 fluid ounces soy sauce

1-2 fluid ounces Mirin

2 ounces firm tofu, drained, medium dice

1 tablespoon Wakame seaweed

1 green onion, thinly sliced


1. Heat 1 quart of water in a clean pot, do not boil

2. Add Wakame to reconstitute

3. Add Miso, whisking it into the liquid. It is critical that the soup never reaches a simmer or the

Miso proteins will coagulate and produce and undesirable flavor.

4. Add soy sauce and Mirin to taste and garnish with tofu and green onions

Demo Notes Vocabulary _____

Green Tea Crème Brulee_______________________ __ ___Yield: _ 3 Ramekins __

1 teaspoons loose green tea leaves

1 1/2 cups heavy cream

1/2 cup sugar

1/2 vanilla bean, scraped

4 large egg yolks

1 ounce sugar, for brûlée topping


  1. Preheat oven to 325 degrees F.

  2. In a clean pot, bring the cream, ¼ cup of sugar and vanilla bean and seeds to a simmer over medium heat.

  3. Remove from heat and add green tea leaves. Let mixture steep for 20 minutes to develop flavor.

  4. In a stainless steel bowl, whisk the egg yolks with ¼ cup sugar.

  5. Begin boiling a clean pot of water.

  6. To make the custard, slowly whisk the hot cream mixture into the yolks. Strain the custard through a chinois into a clean bowl. Pour or ladle evenly into ramekins or gratin pans.

  7. Place ramekins in a shallow baking pan. Fill the baking pan with the boiling water until it reaches two-thirds of the way up the sides of the ramekins.

  8. Cover the hotel pan with foil, making sure it is well vented, and bake the custards for 30-35 minutes – just until custard centers jiggle slightly when pan is moved.

  9. Remove from water bath. Refrigerate and chill for at least 3 hours or overnight.

  10. Sprinkle 2 tsp. of sugar on top of the custards. Caramelize the sugar with a crème brûlée torch

Notes Vocabulary

Hiyayakko Cold Tofu Appetizer

(pronounced “hee yah yah koe”)

Yield: 4 Servings
1 pkg (16-19oz) Tofu, drained and cut into quarters

3 each green onions (scallions), finely minced

1 Tbsp fresh ginger root, peeled and grated

4 pinches of Katsuobushi

or substitute any of the following: Furikake, Chili Flakes, Roasted Sesame Seeds

Shoyu, served table side

Sesame oil to garnish plate (optional)

  1. Place the tofu in the center of plates or bowls

  2. Arrange green onion and ginger on top of tofu.

  3. Sprinkle a pinch of Katsuobushi on top of tofu,

  4. Drizzle Shoyu to taste.

Notes Vocabulary

Japanese Foods and Recipe Web Resources
Japanese Food Recipes

recipes & videos

The Black Moon

Recipes & Links for Art, Anime,and Japanese Culture

Japanese Cuisine, Recipes, Food Galleries, and current cultural information on popular Japanese Cities

Guide and recipes for popular Japanese foods

Free Online Japanese Food Recipes
Home Cooking

Japanese Home Cooking recipes, blog, and photos

Sushi Girl

Sushi Girl Blog, How to Make Sushi DVD available

Jaden Hair

Recipe developer, food columnist, and photographer, specializing in asian foods

Incredible Sushi Art
Glossary of sushi-related Terms
* Note: You can also find “how to” sushi videos on YouTube, Videojug,, and Howcast.

The Manga Cookbook

The Manga University Culinary Institute (Author), Chihiro Hattori (Author)
A Dictionary of Japanese Food: Ingredients & Culture

by Richard Hosking

Izakaya: The Japanese Pub Cookbook

by Mark Robinson, Masashi Kuma

Washoku: Recipes from the Japanese Home Kitchen

by Elizabeth Andoh

Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches

by Maki Ogawa & Crystal Watanabe
Face Food:The Visual Creativity of Japanese Bento Boxes

by Christopher D. Salyers
Face Food Recipes

by Christopher D. Salyers

The Book of Garnishes

by June Budgen
Food Presentation Secrets: Styling Techniques of Professionals

by Cara Hobday & Jo Denbury
The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions

Hiroshi Nagashima & Kenji Miura (Photographer)
Japanese Kitchen Knives: Essential Techniques and Recipes

Hiromitsu Nozaki, Yasuo Konishi, & Kate Klippensteen (Contributor)
Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)

Norman Weinstein & Mark Thomas (Photographer)
*Note: All of these books can be found on

Sushi Rice Notes

  • Use Short Grain Rice (Cal Rose is best) and a rice cooker to cook the rice.

  • Wash rice until water goes from milky white to slightly cloudy. Drain and dry in a colander for 30 minutes before cooking.

  • Ratio of uncooked rice to water for cooking is 1:1 (5 cups rice : 5 cups water yields 10 cups cooked rice)

  • Ratio of cooked rice to sushi vinegar (sushi-zu) is 10:1 (10 cups cooked rice : 1 cup vinegar)

  • Mix the vinegar into hot rice, making sure to coat all rice grains, breaking up clumps, but keeping grains whole.

  • Keep working with rice until it cools and the steam dissipates, but it is still warm.

  • Transfer rice into an insulated container to keep warm. Rice should be kept about body temperature for use. Sushi is eaten slightly warm or at room temperature, never cold.

  • A cooler lined with a clean garbage bad will keep the rice warm for up to 24 hours.

  • Unused sushi rice can be frozen, thawed, and warmed in microwave for use at a later date.


Sushi- cooked rice mixed with vinegar

Nigiri (nigiri-zushi) - hand formed sushi rice with a single piece ingredient on top

Maki (norimaki)- hand rolls with multiple ingredients and sushi rice

Hangiri - wood sushi rice bowl used for mixing and cooling sushi

Makisu - bamboo sushi mat

Temaki -hand rolls, usually cone shaped

Sashimi - sliced or prepared raw fish

Hashi - chopsticks

Takuwan - Pickled daikon.

Tsukemono - Pickles.

Umeboshi - Small, bitter, pickled Japanese plum.

Wakame - Lobe-leaf seaweed, possibly dried, in strands.

Nori - Purple laver seaweed pressed into thin sheets

Aka miso - Red soy bean paste.

Miso - Soy bean paste.

Shiro miso - White soy bean paste.

Wasabi - Green, very hot Japanese horseradish.

Kappa - Cucumber, when used in a roll.

Onigiri - Balls made with plain steamed rice with various stuffings.

Oshizushi - Sushi rice and other ingredients pressed into a box or mold.

Sushi Demonstration

Recipes, Notes, & Resources
Chef Shoshana Frederick

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