Sushi

Tempura

Saturday, June 21st, 2008

Ingredients:

[Koromo (batter)]
Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.
1 egg, beaten
1 cup COLD water
2 tablespoons dry white wine
1 cup flour
Beat the egg and mix with water. Add flour and […]

Japanese Sushi

Friday, June 20th, 2008

Japanese Sushi ingredients list:
Cooked octopus.
Cooked prawns.
Raw tuna.
Salmon.
Salmon caviar.
Japanese sticky rice.
Lava seaweed.
Wasabi.
Asparagus.
Shiitake mushrooms.
Instructions for Japanese Sushi:

Pour the cooked rice into a tray.
Finely slice the tuna and salmon.
Put the seaweed onto a sushi mat and press rice down onto it.
Slice the mushrooms and the pieces of asparagus and lay along the rice.
Add the wasabi.
Roll the sushi and […]