YO Sushi: The Japanese Cookbook

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Kimiko Barber. YO Sushi: The Japanese Cookbook

Yo Sushi. The Japanese Cookbook. Kimiko Barber

Copyright

Table of Contents

Foreword by Robin Rowland

YO! Sushi at home: an invitation to Japanese cooking

The basics

essential flavourings

soy sauce (shoyu)

miso

vinegar

sake

mirin

basic ingredients – the YO! Sushi pantry

basic techniques

dashi stock

number 1 dashi

vegetarian dashi

water dashi

how to cook rice

cooking rice for non-sushi dishes

YO! Sushi tips

cooking and preparing sushi rice

step 1: boiling the rice

step 2: making the sushi vinegar

step 3: mixing the rice and sushi vinegar together

how to cook noodles

choosing fish

how to slice fish for sashimi and sushi

how to make hand rolls

how to make maki

how to make inside-out rolls (ISO)

how to make nigiri

how to make gunkan

how to make tempura

Sauces, dressings and marinades. teriyaki sauce

yakitori sauce

yakisoba sauce

YO! Sushi tip

gyoza dipping sauce

sweet chilli mayonnaise

ginger wasabi mayonnaise

tempura dipping sauce

harusame sauce

yuzu marinade

katsu sauce

soy dashi

garlic soy sauce

spicy soy sauce

sweet red miso marinade

miso and sweet vinegar dressing

sanbaizu

konbu sushi vinegar

ponzu dressing

savoury sweet vinegar dressing

wasabi and watercress salad dressing

gomadare (sesame dressing)

Novice easy recipes to get you started. wakame and cucumber salad

edamame

chilled soba noodle salad

aubergine with ginger ponzu

green beans in nutty sesame sauce

tofu and rocket salad with spicy sesame dressing

farmers’ miso

miso soup with seaweed, tofu and spring onion

miso soup with clams

chicken noodle soup

mushroom miso soup

zen vegetable chowder

potato salad with wasabi mayonnaise

okonomiyaki (savoury japanese pancake)

yakitori

green tea prawns with cucumber salsa

salmon teriyaki with garlic baby potatoes

sake-marinated sole with steamed pak choi

sesame salmon with leeks and shiitake mushrooms

duck breast with soba noodles and spinach

chicken teriyaki with green beans and baby corn

japanese chicken with pumpkin

japanese beef steak with wasabi garlic butter

niku jaga (simmered beef with potatoes)

firecracker rice

mushroom rice

green pea rice

roasted red pepper stuffed sushi

crab somen noodles

gravadlax sushi balls

mushroom and egg chirashi sushi

fresh fruit yakitori with strawberry dipping sauce

green tea ice cream

very berry

mount fuji

Apprentice get rolling with these everyday recipes. three gyoza

pumpkin korroke

seared scallops with wasabi miso

seared tuna salad

warm beetroot salad with sweet soy vinegar

agedashi tofu

japanese rolled omelette

john dory salad

oven-baked red snapper and shiitake parcel

miso black cod

grilled sushi vinegarmarinated mackerel

snapper in clear broth

chicken katsu

chicken katsu curry

spicy chicken salad

chicken and egg donburi

sesame chicken with soba noodles

soy and ginger chicken with broccoli and pumpkin

seared beef tataki with wasabi mashed potato

teriyaki beef steak donburi

beef curry

chicken ramen

prawn yakisoba

salmon nanban zuke

beef udon

sashimi

how to serve a plate of sashimi

wafer-thin lemon sole

sesame-seared salmon beetroot salmon

beetroot salmon

coriander-seared tuna

tuna tataki

tokyo-style chirashi sushi

hand rolls

salmon and avocado

spicy tuna

crispy salmon skin

vegetarian

crab and avocado

tempura prawn and wild rocket

smoked salmon and salmon roe pressed sushi

maki

asparagus

avocado

sushi omelette

cucumber

tuna

smoked salmon and chive

inside-out rolls (ISO)

YO! roll

california

crispy salmon skin and spring onion

spicy chicken

vegetable

dragon roll

vegetable futomaki

YO! Sushi’s rice pudding

chocolate mousse with ginger

japanese fruit with soya yogurt

Samurai find your inner expert. clear soup with swirling egg and spinach

squid salad

seaweed salad with crabmeat

tempura vegetables

tempura prawns

salmon curry tempura donburi

hairy prawns with rocket leaves

baked scallops with spicy miso sauce

new sashimi with hot oil

beef sukiyaki

gunkan

ikura (salmon roe)

tobiko

crabmeat and wasabi mayonnaise

smoked salmon and spring onion

crayfish and mango

negitoro (tuna and spring onion)

avocado and wasabi mayonnaise

green beans with gomadare

daikon salad

nigiri

salmon

prawn

tamago

eel

mackerel

beetroot salmon

sesame salmon

chocolate inside-out roll with dipping sauce

steamed pumpkin cake

Resources. useful addresses

websites

Index

Acknowledgements

picture acknowledgements

About the Author

About the Publisher

Отрывок из книги

Cover Page

Title Page

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Wipe the konbu clean with damp kitchen paper and make some tears in it to help it to infuse and for the maximum release of flavour. Put all the dry ingredients in a glass jug with a lid or sealable plastic container and add the water. Chill in the refrigerator overnight and strain before use. The dashi will keep up for up to three days in the refrigerator.

Rice is the staple of the Japanese diet, and no matter how elaborate a meal may be, the main course always includes a bowl of rice. Although domestic production and consumption have been on the decline for some decades due to the ever-increasing westernisation of Japanese life, this humble grain still holds centre stage in the Japanese kitchen. American-grown, Japanese-style, short-grain rice is widely available outside Japan and is the closest substitute for home-grown rice. Typically sold in 1kg (2 1/4lb) or 2.5kg (5 1/2lb) packages, it is usually labelled ‘Japanese-style’ or ‘sushi’ rice.

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