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CHIRASHI SUSHI (Scattered Sushi in Egg Wrap) Ingredients: Preparation

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CHIRASHI SUSHI (Scattered Sushi in Egg Wrap) Ingredients: Preparation Kimika Soko Takechi Larry Sokyo Tiscornia www.chanoyu.com CHIRASHI SUSHI (scattered sushi in egg wrap) Ingredients: short grain white rice 750cc (3c) water 820cc (3.3c) dried shiitake (mushrooms) carrots egg omelet snap peas takenoko (bamboo shoots) cooked bay shrimp (optional) seasoned sushi vinegar: sushi shoga (pickled ginger) Japanese rice vinegar 1/3c sugar, salt, sake & usukuchi soy sauce sugar 3T kinome (prickly ash leaf) (optional) salt 1 1/2tsp Preparation: Prepare the seasoned sushi vinegar by combining the ingredients in a stainless steel pan. Cook over low heat until everything is dissolved. Cool until ready to use. Chirashi sushi can be made with any number of ingredients mixed into the rice. Wash the dried shiitake well and soak in fresh cold water for about 1 hour. When soft remove the stems. Gently simmer in soup stock flavored with sugar, usukuchi soy sauce and sake. After about 15 minutes turn off the heat and let cool in the flavored sauce. When cool, drain and gently squeeze and cut into small pieces. Rinse the takenoko in cold water, cut into small pieces. Peel the carrots and slice into small strips. Cook takenoko and carrots separately with dashi stock flavored with sugar, usukuchi soy sauce and sake to taste. Remove and drain. Remove string or vein from the snap peas and rinse in cold water. The snap peas can be very lightly cooked in boiling water that has a little salt and usukuchi soy sauce added. When just cooked, but still having a little crunch, remove and cool. (Note – Snow peas or string beans can also be used instead of snap peas.) For the egg omelet, dissolve 1/2tsp flour in 3T water or cool dashi stock. Gently beat 6 eggs, add the flour/ water (or dashi), 2tsp sugar, 1/2tsp usukuchi soy sauce, 1/2tsp sake and 1/8 to 1/4tsp salt. Mix well and make 6 8” thin omelets in a non-stick fry pan and let cool. They can be made the day before and refrigerated in wrap. Select good quality Japanese short grain white rice. Remove any small rocks or blackened grains. Wash carefully, changing the water several times, until the water runs clear. Drain the rice and let it soak in the room temperature cooking water for about 30 minutes. (The amount of water changes with the season and with the particular rice being used. When the new rice comes out in November it is moister than in the summer months.) Cook with an electric rice cooker or your preferred method. (If using the newer “fuzzy” cookers the soaking is unnecessary.) When the rice is ready turn into a hangiri (wooden sushi tub) or large glass or stainless bowl. Using a shamoji (flat rice paddle) gently cut into the rice at an angle spreading it over the container it is in. Pour the seasoned sushi vinegar over the rice. Using a hand held fan gently cut and turn the rice and fan it so that the rice cools quickly. Gently mix in the seasoned shiitake, takenoko pieces, carrots, ginger and snap peas. If not serving immediately cover with a damp cotton cloth. Place an egg omelet on a work surface and add some of the drained shrimp in the center. Place a small mound of the chirashi sushi on top. Carefully fold the omelet over the rice making sure to tuck in the ends then turn over. A seasonal garnish can be placed on top. Place on an appropriate serving dish or tray. (Note - Make extra seasoned sushi vinegar in case you need more.) Kimika Soko Takechi Larry Sokyo Tiscornia www.chanoyu.com KUZUTATAKI (kudzu poached fish soup) Ingredients: Chilean sea bass or other fresh white fish fillet kuzu (kudzu [Pueraria lobata]) (or katakuriko – potato starch) salt dashi (soup stock) usukuchi (thin) soy sauce seasonal vegetable dashi konbu (kelp) lemon/lime zest Preparation: Remove any bones and skin from the fish fillet. Cut into serving size pieces and with a sharp knife make shallow slits across the grain of the fish. Lightly salt the fish and let it sit for about 10 minutes. Grind the kuzu starch into a fine powder using an electric grinder or smooth white mortar & pestle. Lightly coat the fish with the kuzu and brush off any excess starch. (Make sure you get the starch inside the slits as well.) Blanch the seasonal vegetable. Place the kuzu coated fish pieces in a pot of lightly salted simmering water. When the kuzu is set, remove the fish using a slotted spoon. When ready to serve the fish, place the pieces of fish in a fresh pot of lightly salted simmering water that has a piece konbu (kelp) in it. Gently simmer the fish for approximately 5 to 10 minutes or until cooked through. To Serve: For the soup, heat some dashi soup stock and flavor with a little salt and usukuchi (thin) soy sauce to taste. Place a piece of hot fish in a serving bowl. Arrange the hot seasonal vegetable on top of the fish. Add a small piece of lemon/lime zest to the top of the fish. Ladle the hot soup around the fish being careful not to cover completely. Cover the bowl. SERVE One serving is about 50-60gm (2oz) of fish. Kimika Soko Takechi Larry Sokyo Tiscornia www.chanoyu.com ICHIBAN DASHI (1st soup stock) Ingredients: cold water 6 c. dashi konbu (dried kelp for stock) approx. 2 oz katsuobushi (dried bonito shavings) approx. 1 oz (about 2-3 c. loosely packed) katsuobushi dashi konbu Preparation: When selecting the konbu (kelp) try to select pieces that are thick and dark green/black in color. Stay away from brown pieces if possible. In the United States konbu is usually sold in packages so be careful in your selection. Wipe the konbu with a damp cloth to remove any dirt, etc. Be careful not to wipe away too much of the natural white coating that develops in the drying process. Score both sides of the konbu with the point of a knife. This helps in releasing the flavor. The konbu can be cut into 4-6" pieces to fit into the pot easier. Place the konbu in a pot with the water and simmer slowly until all of the flavor is released. This usually takes about 15 to 30 minutes. It is important to keep the heat low so that the water doesn't boil which will cause the stock to become bitter. A glass of cold water can be prepared in the event the temperature gets too high. Just add the cold water to the stock to reduce the temperature. A small piece of the konbu can be eaten to see if any flavor remains. If not then all of the flavor has been extracted into the water. Remove the konbu from the water and bring the stock up to just before the boiling point. Turn off the heat and add the katsuobushi (dried bonito shavings). Stir once or twice and taste the stock. If it is too thin more katsuobushi can be added. Don't worry if it is too thick, or strong tasting, as cold water can be added after straining to thin it down. It is important for a good finished taste not to let the katsuobushi remain in the stock too long. Also be careful not to let it boil. When ready, strain through a cotton cloth. Do not squeeze the cloth with the katsuobushi in it or the stock will be bitter. For the best taste it is better to make the stock the day it will be used but it can be made the day before and refrigerated or frozen for later use. The finished stock can be used as the base for many soup courses or it can be thinned with water and used with other seasonings as a simmering stock in many recipes. .
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