Category Archives: Japanese

cut tuna for sushi

How to Cut Tuna for Sushi

Cutting Sushi Fish | Tuna

Cutting changes the taste and texture of the Sushi Fish, especially for Tuna. Not only the taste and texture but also it’s visual appearance after slicing tuna for sushi make a huge difference. Throw an extravagant Sushi Party with tuna sushi. This simple 2 steps method may seem easy but it’s harder than you think.

You Will Need

how to cut tuna for sushi

  • Fillet of Sushi Grade Tuna
  • Very Sharp Knife, well shaped
  • Cutting board
  • Clean kitchen towel

Size

3 x 10 cm, 1.2 x 4 inch

Weight per slice

12 – 15 g, 0.5 ounce

Choosing the best Tuna for Sushi

Must choose Sushi Grade Fish.

Nice red coloured Tuna with few streaks.

Note that if you get a frozen tuna, the best colour of it may appear when the surface starts melting, but loses its colour when its completely unfrozen.

If the edge of tuna fillet is partly melted and has bright red coloured, it is more likely to keep its colour after making sushi.

How to hold knife to cut Sushi Fish

Prepare very sharp knife with a good length of a blade of  21 cm (8 inch) or more.

Without a very tight grip, place the index finger on top of the handle.

Double check the Sushi Fish Size you want

Place the knife on the tuna fillet and the size you see on the left hand side will be the size of Sushi Fish you’ll slice. (3 x 10 cm, 1.2 x 4 inch is recommended)

Slice Sushi Fish

tuna sushi with good stripes

This is the strips you want for Sushi fish. Try to cut to get sideway stripes.

  1. Place the bottom part of knife on the fillet of tuna.
  2. Slide the knife pulling forward.

Do not push the fillet with your knife.

Tips

  • Wipe the cutting board well with kitchen paper before you cut.
  • Cut off the skin of tuna fillet to make it easier to slice.
  • Check the streaks of fillet, place the knife blade almost 90 degree to the streaks. Remember not to cut in aiming right on top of streaks of tuna.
  • Try to use the full length of knife blade from the bottom to the top pulling towards you.
  • Don’t hold the knife too tight, image you are cutting it with your elbo not with your wrist.
  • Tuna meat has many streaks, cutting the streaks is the key to serve tuna with nice texture.
  • Wipe the knife blade.
how to make shari

How to make Sushi Rice | Shari

How to make Sushi Rice | Shari

Recipe Type: Appetiserhow to make sushi rice

Cuisine: Japanese

Author: www.eatongoing.com

Prep time: 35 mins

Cook time: 1 hour

Total time: 1 hour 35 mins

 

You will need

Fan

Large bowl

Rice spatula

Rice cooker

Ingredients

Rice

Sushi Rice Sauce

Instructions

1. Rinse rice and drain it using colander.

2. Add the same amount of water as rice then let it sit for 30 minutes.

3. Add a little bit of Sake, start cooking rice.

4. After mixing cooked rice with Sushi Rice Sauce, use a fan to cool it down.

5. Sushi rice will shine when you fan it.

 

Tips for making Sushi Rice

  • Use dried rice. Japanese Rice is highly recommended.
  • Add Japanese Sake when cooking rice.
  • Don’t cook rice too soft as it will be mixed with Sushi Rice Sauce later.
  • Try to mix lightly but well after Sushi Rice Sauce is added.
  • Rice should not be too sticky.
  • Cover the bowl with clean wet kitchen cloth to avoid from drying up.

 

Ehoumaki sushi roll recipe

Ehoumaki Sushi Recipe

Ehoumaki Sushi Recipe

Eho Maki Sushi Recipe

Recipe Type: Appetiser
Cuisine: Japanese
Author: www.eatongoing.com
Prep time: 1 hour 30 mins
Cook time: 15 mins
Total time: 1 hour 45 mins
Serves: 4

You will need

Bamboo sushi mat

Ingredients

7 small rice bowls or 450g Sushi Rice
1 Cucumber, cut into long cucumber sticks
1 Japanese egg omelet
1 Carrot, boiled and cut into carrot sticks
1 Avocado, slice or cut into same size as other vegetable sticks
6 cooked shiitake mushrooms, slice it *optional
4 Seaweed paper

Instructions

1. Place one sheet of seaweed paper on a bamboo sushi mat.

2. Spread a thin layer of sushi rice on seaweed paper, remember to leave at least 1 cm top and bottom edge of the smoked salmon uncovered.

3. Arrange carrot, egg omelet, cucumber, and avocado on bottom ⅓ of the rice. Again, leave 1 cm from the bottom.

4. Lightly hold arranged ingredients and roll from bottom to the top edge with the bamboo mat then press.

5. Don’t cut the sushi roll if you want to have it in a traditional Ehomaki style.

smoked salmon sushi roll recipe

Smoked Salmon Sushi Roll

Smoked Salmon Sushi Roll

smoked salmon sushi roll recipe

Recipe Type: Appetiser
Cuisine: Japanese
Author: www.eatongoing.com
Prep time: 1 hour 30 mins
Cook time: 30 mins
Total time: 2 hours
Serves: 2

Memo:
No Dry Seaweed!
Smoked salmon as seaweed paper replacement.

You will need

Bamboo sushi mat

Cooking sheet

Ingredients

200 g Smoked Salmon, sliced into long strips
1 Avocado, slice
1 Cucumber, cut into 4 cucumber sticks
1 Japanese egg omelet, cut into 4 sticks
3 rice bowls Sushi Rice

Instructions

1. Place smoked salmon on the mat, plass a thin layer of sushi rice on smoked salmon layer, remember to leave at least 1 cm top and bottom edge of the smoked salmon uncovered.

2. Arrange egg omelet, cucumber, and avocado on bottom 1/3 of the rice. Again, leave 1 cm from the bottom.Lightly hold arranged ingredients and roll from bottom to the top edge with the bamboo mat then press.

3. Leave the cooking sheet wrapped to it for a while.

4. Cut it over the cooking sheet before serving.

 

Smoked Salmon Sushi Roll Tips

It will look like this after sitting for a while with cooking sheet wrapped around. – Step 5.

Step 5 is very important to keep the shape.

smoked salmon sushi rolls

how to cook sushi rice

How to Cook Sushi Rice

Sushi Rice

 

Recipe Type: Basic

sushi rice recipeCuisine: Japanese

Author: www.eatongoing.com

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

Serves: 10

You will need

Rice cooker

Large bowl *if possible, wooden bowl

Large spoon *if possible, Rice spatula

Fan

Ingredients

9 cups Rice
7 cups Water
3/4 cup Rice vinegar
1/3 cup Sugar
1/4 cup Salt

Instructions

1. Rinse rice 3 times or until the water is clear.

2. Add water to the rice in a rice cooker bowl and leave to soak for 30 minutes to 1 hour.

3. Mix rice vinegar, sugar, and salt in a bowl to make sushi rice sauce.

4. When rice is ready, leave it for 15 minutes to steam.

5. Put steamed rice in a wooden bowl then gently mix well with sushi rice sauce to evaporate water. Use a fan to cool it down while mixing.

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Crab Stick Sushi Recipe

Crab Stick Sushi

Crab Stick Sushi

Recipe Type: Appetiser

Crab Stick Sushi RecipeCuisine: Japanese

Author: www.eatongoing.com

Prep time: 3 mins

Cook time: 10 mins

Total time: 13 mins

Serves: 2

Ingredients

10 sticks Crab Sticks
10 Sushi rice balls
3 teaspoons Mayonaise
A bit of Wasabi *if you like
A pinch of firmly chopped spring onions *if you like

Instructions

1. Butterfly crab sticks.

2. Place a dab of wasab on one side of the butterfly crab stick then place the crab stick on the sushi rice ball. Make sure the wasabi side is facing on the rice.

3. Put a little bit of mayonaise over the crab stick sushi.

 

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Corn Sushi recipe

Corn Sushi

Corn Sushi Recipe | Corn Gunkan maki

 Recipe Type: Appetisereasy corn sushi recipe

Cuisine: Japanese

Author: www.eatongoing.com

Prep time: 15 mins

Cook time: 50 mins

Total time: 1 hour 5 mins

Serves: 2

Ingredients

2 cups Rice
1 tablespoons Vinegar
1/2 tablespoons Sugar
1/4 teaspoon Salt
1 canned Sweet Corn (aprox. 190g)
2 tablespoons Japanese salty mayonaise
1/2 teaspoon mustard
12 black seaweed paper (aprox. 3x20cm)

Instructions

1. Cook rice with a rice cooker.

2. Mix vinegar, sugar, and salt in a small bowl to make sushi rice sauce.

3. Drain and dry canned corns and marinate it with Japanese mayonaise and mustard.

4. When rice is ready, add sushi rice sauce then lightly mix and cool it down at the same time.

5. Cool down your hands to make sushi rice balls or use sushi kit.

6. Wrap sushi rice balls with black seaweed paper cut in aprox. 3 x 20 cm, try to make a space to put marinated sweet corns on the top.

7. Place 1/2 tablespoon of marinated sweet corns to cover the top layer.

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Sukiyaki recipe

Sukiyaki Recipe

Sukiyaki Recipe

Author: www.eatongoing.comSukiyaki recipe ingredients
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4

Ingredients

  • 500 g thinly sliced beef
  • 2 tablespoons vegetable oil or beef fat
  • 1 leek, negi or spring onion * onion for substitute
  • 8 shiitake mushrooms
  • 1 enoki mushrooms * if available
  • 1 package tofu
  • 1 package shirataki noodles
  • 200 g Chinese cabbage
  • 1 chrysanthemum greens * optional
  • Udon

Sukiyaki Sauce :

  • 3/4 to 1 cup (8 oz) water * or Kelp Soup is available
  • 75 cc (2.5 oz) soy sauce
  • 75 cc (2.5 oz) Japanese cooking sake
  • 75 cc (2.5 oz) mirin * if available
  • 4 tablespoon sugar
  • For Dipping :
  • 4 eggs *optional

Instructions

For Sukiyaki preparation :

1. Slice leek into 2 inch length. Remove shiitake mushroom stems, trim enoki mushrooms. Cut tofu into 10 cubes and boil shirataki noodle for 30 seconds, cut into 2.5 inch. Cut Chinese cabbage and chrysanthemum greens into 2 inch wide pieces.

2. Heat vegetable oil or beef fat on a pan or an electronic pan and spread it.

3. Stir-fry leek for 10 seconds, then place beef slices until lightly browned.

4. Add sukiyaki Sauce mix.

5. Add shirataki noodle, tofu, shiitake mushrooms, enoki mushrooms, Chinese cabbage, Chrysanthemum green in right order then leave it till mushrooms are cooked.

Dipping sauce:

Use the beaten raw eggs to dip the cooked sukiyaki if you like.

Calories: 879 Fat: 61.4 Carbohydrates: 39.4 Sugar: 6.7 Sodium: 1.84 Fiber: 6.2 Protein: 37.5 Cholesterol: 0.32

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