Do you know what’s “Rakkyo”?
If you’ve ever lived in Japan and had Japanese curry, you should know this pickled shallot.
It looks similer to shallot, but tastes different and we normally eat it only as pickle for Japanes curry rice.
Season has just started now, and it would be finished in few weeks, so if you’re fan of it, please try it now
1kg of fresh Rakkyo
50g of salt
150cc of water
250g of sugar
350cc of rice vinegar
3 dried red pepper
- Wash Rakkyo well. Cut off the top and bottom, and peel off the thin skin.
- Mix the Rakkyo and salt well, then leave it for two days.
Wash off the salt, then boil Rakkyo for 10 seconds, drain the water.
Place water and sugar in the pan, heat it up and stop the gas when it boils and all the sugar melts.
After sugar water cool down, add vinegar and dried red pepper.
Place the Rakkyo and vinegar in tge jar, leave it for one month in cool place.
(You can eat it after 10days, but it tastes better after one month)
1 Mackerel (after fillet, about 300g)
1 pack of Chingen-sai ( bok-choy)
1 pack of Shimeji mushroom
(A) 2 Tbs. of sugar
(A) 3 Tbs. of black vinegar (Kurozu)
(A) 1.5 Tbs. of soy sauce
(A) 2 Tbs. of Sake
(A) 1 Tbs. of Mirin
- Fillet the Mackerel, then cut into 1cm pieces.
- Place 1-2 Tbs. vegetable oil in the pan. Toss the potato starch on the Mackerel, then pan-fry.
When the Mackerel is cooked, add all the (A)s in the pan then simmer for few minutes or until the sauce became thick.
- In the other pan, place vegetable oil in the pan again then pan-fry bok-choy and mushroom for few minutes.
- Add all the vegetable (3) in the Mackerel pan then mix well.
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!
1 ripe avocado
1 pack of imitation crab meat or salmon
Any raw fish you like
-Sumeshi (Sushi Rice)
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
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
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.
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.
Serve the sushi.
It’s time to eat!