The Sushi Lover's Cookbook: Easy-to-Prepare Recipes for Every Occasion
Yumi Umemura, Tom Baker
Language: English
Pages: 176
ISBN: 4805309156
Format: PDF / Kindle (mobi) / ePub
In an accessible and friendly tone, Japanese cooking expert Yumi Umemura leads you through 85 easy recipes combining sushi rice—the key to authentic sushi—with ingredients that range from time-honored favorites to more recently popular ingredients such as avocados and smoked salmon. Many recipes reflect sushi's worldwide popularity—incorporating the diverse tastes of Thai fish sauce or French ratatouille and atypical (and yes, cooked!) sushi ingredients such as roast beef, chicken or sun-dried tomatoes.
Whether you're making the classic thick rolls or thin rolls, or experimenting with one of the author's fun and easy-to-make sushi inventions such as ball or pizza sushi, you will enjoy using and being inspired by this beautiful cookbook.
minute and mix well with a fork. Microwave once again for another 30 seconds and mix once again, this time thoroughly to make a very finely crumbled egg. 6 Boil the snow peas briefly in salted water, then drain them and cut them into very thin slices. 7 Add the mushrooms and other cooked vegetables with their liquid to the Basic Sushi Rice. Mix gently but thoroughly. Turn the rice into a serving dish and top it with the snow peas, scrambled eggs and crab meat. TIME 50 MINUTES PLUS 1 HOUR FOR RICE
weekend. A popular snack on such a trip, often enjoyed in a scenic setting such as a mountain gorge or rocky shore, is an onsen tamago, or “hot spring egg,” that is poached inside its shell through long immersion in the scalding water. If you don’t happen to have a hot spring nearby, you can still make ordinary poached eggs and enjoy them on top of this sushi with bacon and olives. 1 standard quantity Simple White Rice (page 35) 2 or 3 slices of bacon 1 tablespoon lemon juice 12 pitted black
all are skewered. (Put the skewers through the flattened sides of the rice balls.) 6 Make the Yakitori Sauce by combining the mirin, soy sauce and sugar in a pan and cooking over medium heat until slightly thickened 7 Grill the yakitori on a barbecue or other hot grill, turning occasionally, until the chicken is fully cooked. Brush the skewered ingredients several times with the Yakitori Sauce while cooking. MAKES 10 STICKS 126 sushi party 04_SushiParty 114-145.indd 126 2/3/09 5:10:03 PM
sushi party 04_SushiParty 114-145.indd 127 127 2/3/09 5:10:08 PM 128 sushi party 04_SushiParty 114-145.indd 128 2/3/09 5:10:18 PM egg-wrapped sushi with mushrooms A good way to make sushi “portable” is to equip it with a durable skin that will last long enough for you to take it on a picnic or to a party. Inari tofu pouches are one common technique. A more fun and colorful solution is to wrap your sushi in a bright yellow sheet of cooked egg. 1 standard quantity Basic Sushi Rice (page
30 MINUTES PLUS 30 MINUTES TO SOAK RICE SERVES 4 TO 5 PEOPLE global sushi 05_GlobalSushi 146-171.indd 165 165 2/3/09 5:16:57 PM pork cutlet tonkatsu sushi There are restaurants in every corner of Japan that specialize exclusively in tonkatsu, or breaded pork cutlets. This ubiquitous Japanese meal actually has Germanic roots, as a pork variation of Wiener schnitzel, a breaded veal dish. Tonkatsu is typically enjoyed with a dark, thick, tangy sauce, with numerous types commercially available.