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'Kaorizushi' is a good choice for a late-summer meal / JAPANESE HOME COOKING

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HIMONO or dried fish with condensed umami flavor is tasty enough simply grilled. Yet mixing it with flavorful vegetables in sushi rice results in kaorizushi, literally aromatic sushi. "It is easy to cook, and the refreshing taste fits the late-summer heat," says cooking expert Atsuko Matsumoto. To mix the ingredients evenly, "Draw a cross on the rice and mix a quarter of the ingredients in each quadrant," she says.
photo
(Flavored sushi, above, and marinade)


INGREDIENTS
(serves four)

For flavored sushi:

* 540 ml rice
* 3 cups kelp (konbu) stock
* 2 large dried kamasu (barracuda)
* 3 myoga
* 10 green shiso leaves
* 30 grams ginger
* 2 Tbsp roasted sesame
* Seasoned vinegar (1/3 cup vinegar, 3 Tbsp sugar, 1.5 tsp salt)

For the marinade:

* 3 medium dried aji (horse mackerel)
* 4 shishito green pepper
* 1 eggplant
* 1 zucchini
* 4 mini tomatoes
* Seasoning (1/4 cup each of soy sauce, vinegar and sake, 1 Tbsp olive oil)

METHOD

To make flavored sushi, rinse rice and soak in water for 30 minutes and drain. Cook the rice and kelp stock in a rice cooker with the usual amount of water.

Mix ingredients for the seasoned vinegar in a pot, bring to a boil and cool. Grill the kamasu, remove the bone and break up the flesh.

Cut myoga into thin strips, sprinkle with a bit of salt. Spread on a sieve and pour hot water in a circle, drain well and soak in 2 tsp vinegar (not listed above) with a bit of salt. Repeat the process for the ginger.

Place the cooked rice in a bowl, pour the seasoned vinegar in a circle and mix in a cutting motion until the rice absorbs the vinegar. When it has cooled to body temperature, place the dried fish, vegetables and roasted sesame on the rice and mix. Serve with shiso strips.

To make the marinade, cut off the head and tail of aji, cut in half lengthwise and then in pieces 4-5 cm wide. Slice eggplant and zucchini into 1-cm rings. Mix ingredients for the seasoning in a flat container.

Before grilling, coat eggplant slices with a bit of oil (not listed above) so they do not dry out. Cook the aji in a fish grill followed by the vegetables. Marinate them in the seasoning.

By J.S. on Oct 1, 2010
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tag : Kaori Sushi

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。