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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 7: Fancy Sushi Tsukemono, Saba no Shioyaki (Mackerel), Tofu and Green Onion Miso Soup and Rice

Saturday, June 12th, 2010
Wow it's already BAM 7! Lucky SEVEN! This is probably the most Japanese BAM so far. I'm introducing the first grilled fish Saba no shioyaki (Mackerel), of course the most popular miso soup (Tofu and Green Onion Miso Soup), a fun sushi tsukemono and rice.
Bam 7

Ingredients
3 large hakusai leaves (or 6 small ones)
1 small carrot
1 Japanese cucumber (you can substitute with English cucumbers but they should be peeled and seeded)
6 shiso leaves
2.5 inches of the top of a daikon (Use half of it)
(You should have about 4 cups of cut up vegetables.)
2 tsp. of salt
1/2 teaspoon of sugar
1/2 teaspoon of grated ginger

Directions
1) Boil some water in a large pot and add the hakusai leaves. Boil for about 3 minutes. Drain and put in a bowl of cold water.
2) Wash and cut your vegetables. Cut them into thin match sticks. Cut the carrots and cucumber in diagonal slices first. Next, line them up nicely and slice them into thin match sticks.
3) Cut the daikon into slices length wise and then cut them into match stick the same size as the carrots and the cucumber.
4) Put the vegetables in a bowl and add the salt and sugar and mix with your hands. Set aside for 5 minutes.
5) Mix the veggies again and squeeze out as much water out as you can. Mix in the grated ginger.
6) Use a sushi roller and lay a piece of plastic wrap on it.
7) Gently squeeze out the water from the hakusai and lay them on top of the sushi roller and plastic wrap. (If you have large hakusai leaves, then you'll only need one but if you only have small hakusai leaves use 2 so that they are slightly overlapping.
8) Put a third of vegetable mix on the hakusai like you're making a sushi roll.
9) Roll the hakusai and leave it wrapped in the plastic and refrigerate for 30 minutes to an hour.
10) Cut in 5-6 even pieces.

How to cut your cucumbers.
Sushi tsukemono-kuri

Sushi tsukemono-kuri2

Use your hand and push down on them and keep the cucumbers in place.
Sushi tsukemono-kuri3

This is what they should look like.
Sushi tsukemono-kuri4

Do the same thing with the carrots.
Sushi tsukemono-carrots

Sushi tsukemono-carrots2

Cut the daikon like this and then cut into strips.
Sushi tsukemono-daikon

Add the sugar and salt the the vegetables, mix and set aside.
Sushi tsukemono-mix with salt and sugar

Simmer all of the hakusai for about three minutes.
Sushi tsukemono-boil hakusai

Drain and put in a bowl of cold water.
Sushi tsukemono-hakusai cool in water

Gently squeeze out the water from the hakusai.
Sushi tsukemono-squeeze water out of hakusai

Squeeze out the water from the vegetables.
Sushi tsukemono-squeeze out water

Use both hands.
Sushi tsukemono-squeeze both hands

The vegetables should be limp.
Sushi tsukemono-limp

Mix in the ginger.
Sushi tsukemono-add ginger

Set up your sushi roller and lay a piece of plastic wrap over it.
Sushi tsukemono-lay plastic wrap

Lay your hakusai on top and 2 shiso leaves.
Sushi tsukemono-shiso

Lay a third of the veggies on top.
Sushi tsukemono-lay out the gu

Start rolling. Stop and squeeze tight.
Sushi tsukemono-start to roll

Squeeze it tight.
Sushi tsukemono-squeeze after rolling

Put on a plate and refrigerate.
Sushi tsukemono-rolled up in plastic wrap

Cut into 5-6 even pieces.
Sushi tsukemono-cut in to even pieces

Serve and dip into a little bit of soy sauce and eat with a hot bowl of rice.
Sushi tsukemono-served

If you have any left over in the fridge, you may want to squeeze some of the water out before cutting.
tags: Daikon  Hakusai  Kyuri  Shiso  Carrot  Vegan 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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