Basics
Spiced vinegar
For the preparation of Sushi rice you use a mixture of
vinegar, sugar and salt. The following recipe is sufficient
for approximately five cups uncooked rice.
| Spiced vinegar |
|---|
| | Ingredients | Preparation | 8 tablespoons rice vinegar
4 tablespoons sugar
(only half of it for Nigiri-zushi)
1 teaspoon salt
|
Stir all ingredients as long as salt and sugar have
dissolved. To adapt the spiced vinegar to your own
taste, it is best to change the amount of sugar.
| |
Pickled ginger
Pickled ginger is always served with Sushi and normally eaten
between the single bits. The pickled ginger keeps about six
months in the refrigerator.
| Pickled ginger |
|---|
| | Ingredients | Preparation | 4 pieces of ginger
½ liter vinegar
350 g sugar
salt
|
Peel the four pieces of fresh ginger and cut into
thin slices. Put it in boiling water for about one
minute - not too long, otherwise it is losing its
sharpness - and then strain into a sieve. Rinse with
cold water and pat dry. Mix the ½ liter of vinegar
with 350 g sugar and a teaspoon of salt, pour with
one liter of boiling water. Let cool down the marinade
and put the ginger for at least one day into it. Only
take out before serving.
| |
Pickled radish
Very popular as stuffing for
Maki-zushi or side dish is the pickled
japanese Daikon (大根).
Unfortunately the traditional preparation of
Takuan (沢庵) is very large-scale
because you have to wait about six months for the
fermentation. As a fast alternative the following
recipe presents itself.
| Sushi-Rettich |
|---|
| | Ingredients | Preparation | 1 white radish
(Daikon)
4 tablespoons salt
4 tablespoons sugar
4 tablespoons rice vinegar
1 cup water
¼ teaspoon yellow food color
|
Peel the radish, then cut in quarters lengthwise.
Bring the other ingredients in a pot to boil and
stir until the sugar dissolves. Let cool off
and pour over the radish pieces. Put the radish
in the refrigerator and let soak well for two days.
Turn now and then. If you wish, you may add
chili pepper to the marinade.
| |
Dashi-stock
Dashi-stock contains water, Kombu and Bonito
flakes. The stock is the basis for many Japanese dishes with
soups. The Kombu and the Bonito flakes can
be re-used after the preparation of the stock.
| Dashi-stock |
|---|
| | Ingredients | Preparation | 500 ml water
10 cm Kombu
15 g Bonito flakes
|
Wipe the Kombu with a damped cloth and make some cuts
with a knife in the sheet. Put water and Kombu in a
pot and bring to a boil. Reduce the heat and take out
the Kombu. Put the Bonito flakes in the pot without
stirring. Bring to a boil again and then take off the
stove. If the flakes sink to the ground, the stock
is ready. In the end pass through a fine sieve.
| |
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