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Inari-zushi Recipe – How to make Sushi wrapped in fried Tofu

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Ingredients:

4 sheets of Abura-age (pre-fried Tofu)

(A) 1.5 Tablespoons of Sugar

(A) 1.5 Tablespoons of soy sauce

(A) 1.5 Tablespoons of Mirin

(A) 300cc of Mushroom Dashi

1.5 cup of rice cooked (about 180g)

(A) 3 Tablespoons of Rice vinegar

(A) 2 1/2 Tablespoons of sugar

(A) 1/2 teaspoon of salt

  1. Make Sumeshi (Sushi rice). Cut the Abura-age in half. Open it gently.
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  2. Boil the water and place the Abura-age for few seconds to remove excess oil. Drain the water.

  3. Place all the (A)s and Abura-age in a pan and cook for about 20 minutes. (with dropped-lid). Stop the gas and cool it down.
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  4. Make rice ball with Sumeshi (about 40g for each). Place Sushi rice in the Abura-age.

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After you make mushroom Dashi… You can make Shiitake Tsukudani (mushroom pickles)

Shiitake Tsukidani (Tea cloth Sushi, Sushi wrapped in thin cooked egg)

Ingredients:

5 dried Shiitake (Chinese black mushrooms) soaked in the water for 24hours in the fridge

(A) 150cc Dashi including the water which is used for soaking the mushrooms

(A) 1.5 Tablespoons of sugar

(A) 1 Tablespoon of Mirin

(A) 1 Tablespoons of soy sauce

  1. Slice the mushroom into thin pieces. Place all the ingredients in the pan and cook it until all the liquid is gone.

You can enjoy it with rice or as filling for Onigiri (rice ball) :)

And today I want to introduce one more variation of pickled Shiitake and Sushi-rice!

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Sushi roll Recipe – How to make makizushi

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I sometimes write the article about Japanese food on magazine. Today I would like to introduce the recipe of sushi roll which I wrote on Tokyo Journal Magazine.

Link to some part of article in Tokyo Journal Magazine (Online version)

Mari’s Homemade Cooking Recipes  Let’s have a sushi party!

-Avocado filling

Ingredients:

1 ripe avocado

1 pack of imitation crab meat or salmon

Cucumber

Mayonnaise

  • Peel the skin off the avocado and cut it into 8 or 10 vertical slices.

-Fish filling

Ingredients

Any raw fish you like

  • Cut the fish into small vertical pieces.

-Sumeshi (Sushi Rice)

Ingredients:

450g (3 Japanese rice cups) of uncooked Japanese rice (1 Japanese rice cup = 180 cubic centimeters)

500cc of water

6 tablespoons of rice vinegar

5 tablespoons of sugar

1 teaspoon of salt

  • Place the rice and water in a rice cooker and cook the rice.

  • Combine all the ingredients in a cup and heat in the microwave at 500W for one minute. Be careful not to boil the mixture.

  • Transfer the rice to a big bowl. Pour the rice vinegar and sugar mix over the rice with a shamoji (wood rice paddle) until the rice is coated. While mixing the rice, use a small fan to help cool it down. Or you can ask someone to fan the rice with a folded newspaper. This makes the sumeshi shiny. Continue mixing until all the rice vinegar has been absorbed. Be careful so that the rice doesn’t turn mushy.

  • Wait until the sumeshi has cooled before eating. Do not put the rice into the refrigerator or it will harden.

How to make sushi rolls

  • Place a sheet of nori on your rolling mat and spread the cooked sushi rice evenly over the nori by pressing with a spoon or wet fingertips, leaving a one-inch border at the far edge.

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  • If you like wasabi, smear a small amount in a line across the middle of the rice.

  • Arrange small portions of your fillings on top of the wasabi in a horizontal line down the center of the rice.

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  •  Roll the sushi tightly with the sushi mat to form a neatly packed cylinder.

  •  Squeeze firmly to make sure the sushi roll is tightly packed. Put the rolls in refrigerator for 10 to 20 minutes. Make sure that you don’t leave the rolls in for longer or squeeze too hard, otherwise you could break the sushi roll.

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  • Cut each sushi roll into 1½-inch rounds using a knife. It’s important to remoisten the knife after each cut.

  • Serve the sushi.

  • It’s time to eat!

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Omurice Recipe – How to make japanese omurice – Yoshoku dishes

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A large number of Western dishes have been introduced to Japan over the centuries. We think “Yoshoku” are Western dishes but many of them have become completely Japanized. Today I want to introduce one of my favorite Yoshoku recipes, “Omu rice” (Japanese rice omlette).

In Japan, you can see this Omu rice at a kid-friendly family restaurant or a Yoshoku restaurant and Japanese kids always love it. It’s an omelette stuffed with ketchup-flavored chicken rice and topped with ketchup. It’s really yummy and I hope you love it, too!

Ingredients (2 servings)

2 cups of cooked rice

1 onion, chopped

1 carrot, chopped

100g of chicken thigh

3 Tablespoons of Ketchup

20g of butter

4 eggs

salt and pepper

  1. Cut the chicken tight into small dice. Saute the chicken until the color changed. Add the chopped onion and carrot and saute until it’s done.
  2. Place the rice in the same pan and toss until thoroughly heated, add 3 Tbs. of Ketchup and keep tossing.
  3. Season with a pinch of salt and pepper. Divide the chicken rice into two and place it on a plate and make omelette shape.
  4. Beat the eggs in a bawl. Place the butter in the frying pan until the butter melt, pour the half egg into the pan and make an omelette.
  5. When the omelette is half done, place the chicken rice down the center of the omelet. Flip one side of the omelette over the rice then roll the rice-filled omelette over the other side and onto a plate.
  6. Squeeze some decorative lines of a ketchup on the top.
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Onigiri recipe (How to make Japanese rice ball) – Recipe and my childhood

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When you travel to Japan, you may have many chances to see Onigiri (Japanese rice ball) at convenience stores or Onigiri shops or the markets. Onigiri (sometimes called Omusubi) are rice balls with tasty fillings. I guess Onigiri is not so famous in foreign countries but it’s a very popular food for local people and I really love them!

We’re very familiar with Onigiri from our childhood. They’re very portable so Japanese moms often make them for their kids(maybe for husbands, too) as lunches or snacks. I remember my mom making several kinds of Onigiri when my family went on hikes or to the sea for shell gathering. Also she made for me some for school outings. I was looking forward the lunch time and I still can not forget the taste of them.

As Wikipedia, Onigiri has their long history- at 11th century, Japanese people’s already ate them, mostly when people go out. After I read it, I kind of get the point that why we are so attached to Onigiri somehow.

If you want to make Onigiri, they must be made with sticky, short- or medium-grain rice like Japanese rice. As for the fillings, there’re many kinds we eat. Popular Onigiri fillings are salted salmon, pickled plum(Ume), tuna with mayonnaise, Konbu(seaweed) etc. At Okinawa, which is located in south Japan and there’s U.S. base at, they even use SPAM for Onigiri because they’re influenced by American culture.

They are really yummy and easy to make, so I hope you enjoy them, too!

Ingredients (4 servings):

4 cups of hot cooked rice (medium-grain rice or Japanese rice)

4 sheets of Nori seaweed

salt

Fillings:

-Umeboshi (pickled plum)

-Shake(cooked salted salmon flake)

-Katsuo(bonito flakes moistened with soy sauce)

-Tuna(tuna flake mixed with mayonnaise)

  1.  Wet hands with cold water and sprinkle them with salt.

  2.  Place one cup of rice on one hand, make a dent in the center, and put in the filling in it.

  3.  Wrap the rice around the filling and form into triangle or ball shape.

  4.  Wrap the rice ball with Nori seaweed.