Selected Japanese Recipes: The preparation of Japanese dashi broth is quite troublesome and difficult to master. It is recommended to look for canned Japanese dashi in the supermarket or to cook it yourself with seafood seasoning (a condiment).
Tuna Hand Roll Sushi
Tuna and Vegetable Sushi
Main ingredients: 350g rice, 1 can of tuna, 3 sheets of nori seaweed
Side ingredients: appropriate amount of oil, 3g salt, 2 eggs, appropriate amount of salad dressing, 25ml sushi vinegar, appropriate amount of carrot, appropriate amount of cucumber, appropriate amount of broccoli
Steps
1. Prepare all the ingredients.
2. Add sushi vinegar to the cooled rice and mix well. The rice should not be too sticky at this point.
3. Shred the carrots, cut the cucumbers into strips, and cut the broccoli stems into thin strips.
4. Bring water to a boil in a pot, add a little salt and two drops of oil. Blanch the broccoli, stems, and carrot shreds until cooked, then remove and set aside.
5. Boil the eggs, add two spoonfuls of salad dressing, and mash into an egg paste (adding salad dressing is for better flavor, but can be omitted).
6. On a bamboo mat, place a sheet of nori seaweed, then spread a thin, even layer of rice on top. Press it flat with a spoon, leaving a 1cm border without rice at the far end (otherwise it will be difficult to seal).
7. Cover the rice with plastic wrap and press it flat.
8. Slowly lift the nori seaweed (along with the rice and plastic wrap) and flip it over. The order should now be: bamboo mat, plastic wrap, rice, nori.
9. On the nori seaweed, arrange the cucumber strips, blanched carrot shreds, broccoli stems, the prepared egg paste, and the tuna.
10. Slowly roll forward with the bamboo mat and plastic wrap, pulling the mat and plastic wrap back as you roll.
11. After the roll is complete, squeeze the roll firmly with your hands using the bamboo mat (this ensures the sushi roll is tight).
12. Remove the bamboo mat and plastic wrap. Chop the blanched broccoli florets into small pieces and the carrot shreds into small dice. Roll the finished sushi in the diced vegetables (broccoli florets, carrot dice) to coat it.
13. Cut the roll into 1.5cm wide slices. Rinse the knife with water after each cut for clean and neat edges.
Octopus Balls
Octopus Balls
Ingredients
Main ingredients: 100g cake flour, 2 eggs, 30g onion paste
Side ingredients: appropriate amount of salad dressing, appropriate amount of aonori (green seaweed flakes), appropriate amount of takoyaki sauce, appropriate amount of bonito flakes, appropriate amount of salt, appropriate amount of soy sauce, 370ml water
Steps
1. Prepare tools: a special takoyaki pan, a simple oil brush.
2. Prepare the basic batter.
3. From my experience, adding about 30g of onion paste makes the flavor more fragrant and closer to the Osaka style.
4. If the prepared batter is not used immediately, remember to stir it well again before use, as it tends to separate.
5. Over medium heat, pour the batter into the pan until full. Add the fillings, then rotate the pan 90 degrees.
6. After one full rotation, continue to rotate another 90 degrees.
7. Then, after a short while, rotate multiple times to color the balls and shape them into rounds.
8. When the color is right, brush the surface with oil using a brush and continue to roll them for a bit longer until they are done.
9. A close-up before they're done. Aren't they round? However, because the center is soft, they will become wrinkled after they are out of the pan, which is normal.
10. This is what they look like after a short while. They are still hot, though.
Green wave
Garlic potatoes