Other recipes
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 |
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| | Ingredients | Preparation | 500 ml water
10 cm Kombu
15 g Bonito flakes
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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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Ginger (pickled)
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 |
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| | Ingredients | Preparation | 4 pieces of ginger
½ liter vinegar
350 g sugar
salt
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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.
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Omelet
Omelet can be used in many ways for Sushi. A thin slice, fixed with a slender stripe of Nori to a bit of Sushi rice; thin slices as stuffing for a Maki-roll or just a thick pure slice as colorful addition to a Sushi plate.
The omelets are best baked in a special rectangular pan. The preparation needs some practice and you should not reduce the quantities indicated here even if you prepare smaller portions.
| Omelet |
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| | Ingredients | Preparation | 5 eggs
5 tablespoons Dashi-stock
5 tablespoons sugar
½ teaspoon salt
1½ teaspoon soy sauce
1½ teaspoon rice wine
vegetable oil
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Stir the Dashi-stock, sugar, salt, soy sauce and rice wine in a pot with low heat until sugar and salt have dissolved. Let cool down. Whip eggs carefully with little air and stir everything. Put a little oil in the pan, heat up and pour about one quarter of the mixture into the pan. As soon as the egg mixture gets firm wrap up half of the omelet. Oil again the free place of the pan. Give another quarter of the mixture into the pan and lift the finished omelet in order to spread the mixture under it. Repeat this procedure two times until the whole mixture is used up. Take the omelet out of the pan and roll it with the bamboo mat. Press in a rectangular form. Let cool down before cutting.
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Shiitake mushrooms
Shiitake mushrooms grow in the roots of the chestnut tree and different oak trees. This very aromatic mushroom is only used dried for the preparation of Sushi because it is then even of more taste. It is used basically for Chirashi-zushi.
Shiitake mushrooms are cooked and spiced before using.
| Shiitake mushrooms |
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| | Ingredients | Preparation | 10 pieces dried Shiitake mushrooms
4 tablespoons sugar
4 tablespoons soy sauce
4 teaspoons rice wine
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Let soak the mushrooms in water about one hour until they get their natural form. Strain the mushrooms and keep the water. Remove stems. Put the mushrooms into a pot and cover with the kept water. Bring to a boil, then reduce the heat and cook for 2 minutes. Add sugar and soy sauce. Cook while stirring from time to time until the liquidity is evaporated. Last add rice wine and stir. Let cool down.
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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 |
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| | Ingredients | Preparation | 8 tablespoons rice vinegar
4 tablespoons sugar
(only half of it for Nigiri-zushi)
1 teaspoon salt
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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.
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