|| observations || week 7 || Ryouri no jugyou #03 料理の授業 #03 ||

07|09|2011 § Leave a comment

|| Ryouri no jugyou #03  料理の授業 #03 ||

There were several different dishes to prepare to complete our 稲荷寿司 (inari zushi) lesson. Though all fairly simple, the number or dishes and variety made the process slightly lengthy, but it was certainly worth the preparation time as the results were incredibly delicious and beautiful to look at.

稲荷寿司 inari zushi   |
 Cook normal Japanese white rice (gohan 飯). Spread it on a tray and add the sushi vinegar with a rice cooker spoon. Don’t mix the vinegar with the rice too energetically or it will become rather sticky. Add the vegetables and prepare the little parcels using the fried tofu (age). Serve with a little bit of wasabi (to taste).

| age (thin fried tofu) |
One can buy age already prepared in the supermarket. However it cointains far too much oil that needs to the removed in order to prepare inari zushi. The process is simple. Using a wok or another wide pan, cut the age in half, separate them and let them cook in water at a low temperature. Repeat the process 2 or 3 times and, in between, drain the oily water in order to remove as much grease as possible. At he end, add soy sauce and sugar and let them cook for a while until they look soft and wrinkly. At this stage they should be ready to be filled in with the sushi rice.

|   sushi vinegar   |
Making a good vinegar mixture is essential to make good inari zushi or any kind or sushi. Mix the sugar, vinegar, mirin, sake and salt and bring it to boil until the smell starts being intense. Put to the side and let it cool down before you mix it with the rice.

|   root vegetables and roasted soba beans soup   |
These boiled root vegetables were both used as a soup and as the vegetable component of the rice mixture for the inari zushi filling.
Peel and thinly slice the burdock, carrots and daikon. Place the burdock in a bowl with water and use that same water for the soup.
Thinly slice dried shiitake mushrooms and leave them to swell in a bowl with water.
Place the roasted soba beans in a pan with water and let them cook. Add the vegetables and bring everything to boil with a little bit of sake.

For the soup, boil some dried fish dashi and then add the vegetables.

|  zazenmome   |
This is a very easy to make side dish with soy beans and soy sauce.
Use already cooked soy beans. Bring them to boil with sugar. Lower the temperature and add the sake. Let it cook for a while (roughly 20/25 mins) until there is almost no sauce left.

|   daikon with koji side dish   |
Daikon is one of the most used vegetables in Japanese cuisine, an enormous raddish with high percentage of water and a gentle taste. This time it was prepared with koji rice (steamed rice that has had koji-kin, or koji mold spores, cultivated onto it).
Start by thinly slicing the daikon in quarters of a circle. Pour the koji and leave it to marinate. Add thinly sliced ginger or myōga (a variety of ginger native in Japan). Leave it to rest for a while and serve as a side dish.

wakame side dish   |
This side dish is very easy to make. One just has to cut the wakame seaweedin pieces roughly 2 cm long and let them swell so they become 13 times larger. Then add the thinly sliced ginger, soy sauce and sake. Take it to boil  and once soft and tasty remove from the heat and add the sesame oil so it can be served as a side dish.

shiratama dango   |
For desert we prepared shiratama

|   fermented juice   |
At the beginning of the lesson we were served what was called a ‘fermented juice’ that consisted of apple, lemon, ginger and carrot all gone through a juice maker. I truly recommend.

|  ginger and cinnamon cold tea   |
This is an extra. At the end of the lesson we were served a glass of very tasty cold tea made of boiled sliced ginger with cinnamon, clover, black pepper and brown sugar. Once boiled it should be put in the fridge making a delicious and refreshing summer drink.

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