Читать книгу Sushi Secrets - Marisa Baggett - Страница 19

Chapter 1

Appetizers

To make sushi a complete meal, you’ll need a few additions to the sushi menu. A quick salad, some easy dumplings or perhaps even a platter of crisp tempura vegetables could serve as a delicious first course. Of course, appetizers can also serve as a well-deserved treat for home sushi chefs to nibble as they diligently work on preparing the much-anticipated sushi.

For convenience, appetizers such as the Quick Cucumber Salad (page 32) or the Sesame Soba Salad (page 33) can be made completely in advance. The Chicken Dumplings (page 36), Fragrant Herb and Mushroom Spring Rolls (page 39), and Japanese-style Crab Cakes (page 38) can be prepared up to the stage just before cooking. Simply store them in the refrigerator up to 1 full day in advance and finish the final cooking phase about 30-45 minutes before serving. For groups, serve each appetizer on a platter rather than individual serving plates.

Grilled Yakitori Skewers

There are so many flavorful parts of a chicken beyond the breasts such as the wings, thighs, skins, gizzards, livers, and more. Each one possesses such a unique texture and flavor, that I can rarely pick just one as a favorite. Having a selection of different parts heightens the grilled skewers experience. The thigh skewers emerge tender and juicy, while the skins are salty and crunchy. And the gizzards? They have a smoky flavor with a texture that is both chewy and crunchy.

PREP TIME: 15 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 30 MINUTES

MAKES ABOUT TWENTY-FOUR 4-INCH (10 CM) SKEWERS

2 bunches of green onions (scallions), green and white parts

½ lb (250 g) chicken gizzards

1 lb (550 g) chicken thighs, boned, skins reserved

¾ cup (185 ml) soy sauce

4 tablespoons rice vinegar

3 tablespoons sugar

2 tablespoons honey

2 tablespoons vegetable oil

1 Soak twenty-four 4-inch (10 cm) skewers in water for at least 1 hour. Slice the green onions into 1-inch (2.5 cm) lengths. Skewer the chicken gizzards with alternating slices of green onion. This should make about 8-10 skewers. Place in a flat glass container, such as a casserole dish, and refrigerate.

2 Pat the chicken skins dry. Cut into ½-inch (1.25 cm) wide strips. Weave the skins onto skewers, making sure to leave open spaces for the skins to cook. Place in the container with the skewered chicken gizzards.

3 Cut the chicken thighs into 1-inch (2.5 cm) pieces. Skewer the meat alternately with the green onion slices. Add thigh skewers into the container with the other skewers. Keep refrigerated until they are ready to use.

4 To make the sauce, combine the soy sauce, rice vinegar, sugar, and honey in a small saucepan. Heat over medium heat, stirring constantly to dissolve the sugar. Do not allow the mixture to boil. Remove from the heat and cool.

5 Heat a grill to 400°F (200°C). Toss the skewers into the vegetable oil to get a light covering. Divide the sauce in half; reserve one half for the finished skewers. Add the skewers to the hot grill and spoon on some of the sauce. Flip them after 4 minutes. Spoon the skewers with sauce again. Skewers should be fully cooked after about 8-10 minutes.

6 Remove from the grill and pour the reserved sauce over the hot skewers. Serve immediately.

Quick Cucumber Salad

Sushi Rice Dressing has just enough tang, sweetness, and saltiness to elevate nearly any vegetable into a delicious marinated salad. If you’re feeling adventurous, try adding thin slices of other vegetables and fruits in with the cucumbers. Daikon radish, carrots, broccoli stems, and under ripe mango pair quite well. Add a teaspoon or two of garlic chili paste if you like a kick of spice in your salads.

PREP TIME: 5 MINUTES

MARINATE: 10 MINUTES

TOTAL TIME: 15 MINUTES

MAKES 4 SERVINGS

2 English cucumbers or 6 Japanese cucumbers, thinly sliced

¾ cup (185 ml) Sushi rice Dressing (page 22)

1 teaspoon sesame oil

1 teaspoon sesame seeds, toasted

In a small, non-metal mixing bowl, toss all the ingredients together. Allow flavors to develop for 10 minutes at room temperature. Serve at room temperature or refrigerate up to 2 days. To serve, divide the salad between 4 small shallow bowls.

Age Dashi Tofu

The success of this dish relies heavily on the quality of tofu used. Use the absolute best quality tofu available. If tofu is cold, be sure to bring to room temperature before frying. The time spent frying is quite short and you’ll want to ensure the center bites match the warmth of the hot, crispy exterior and warmed, soup-like sauce.

PREP TIME: 20 MINUTES

COOK TIME: 5 MINUTES

TOTAL TIME: 25 MINUTES

MAKES 4 AGE DASHI TOFU PIECES

One 12 oz (350 g) package firm tofu

4 tablespoons potato starch or cornstarch (cornflour)

Oil for frying

1 cup (250 ml) dashi or mushroom stock

3 tablespoons soy sauce

3 tablespoons mirin (sweet rice wine) or sweet sherry

2 teaspoons finely grated fresh ginger root

4 teaspoons finely grated daikon radish

2 large shiso or sweet basil leaves, cut into thin strips

1 Remove tofu from package liquid. Sandwich the tofu between several layers of paper towels on a flat surface. Place a flat plate on top and weigh it down with 1 canned item. Allow tofu to drain for at least 15 minutes.

2 Heat about 1 inch (2.5 cm) of oil in a skillet to 350°F (175°C).

3 Combine the dashi or stock, soy sauce, and mirin in a small saucepan. Heat until the mixture comes nearly to a boil. Keep the liquid at a simmer.

4 Remove the tofu from the paper towels and pat them dry. Cut it into 4 even blocks. Dredge the tofu pieces in potato starch making sure that all the edges are covered completely.

5 Fry the tofu in the oil. Turn the pieces so it will fry evenly on all sides. When the tofu is crispy and lightly browned all over, about 2 minutes per side, place each cube onto individual serving dishes with rounded edges.

6 Spoon 2½ tablespoons of the warm dashi mixture around the bottom of each piece. Top each tofu block with ½ teaspoon fresh ginger root, 1 teaspoon daikon, and ¼ of the cut shiso. Serve immediately.

Sesame Soba Salad

This noodle salad is served quite plain so that the flavor of the soba can truly shine. You’ll want to use the best quality soba noodles you can find. Select a variety with the smallest amount of added white flour for tastiest results.

PREP TIME: 5 MINUTES

MARINATE: 7 MINUTES

TOTAL TIME: 12 MINUTES

MAKES 4 SERVINGS

6 oz (175 g) dried soba (buckwheat noodles)

½ cup (125 ml) Sesame noodle Dressing (page 28)

4 teaspoons sesame seeds, toasted

One 4 x 7 in (10 x 18 cm) sheet nori

1 Bring 4 quarts (3.75 liters) of unsalted water to a boil. Add soba noodles and cook for about 7 minutes or until the soba is cooked through, but still firm. Drain in a colander and rinse well with cold water.