"For better or worse... It's [food] the new pornography. It's people seeing things on TV. Watching people make things on TV, that they're not going to be doing themselves anytime soon. Just like porn."
Quote by: Anthony Bourdain (Celebrity chef and outspoken novelist).
Quote by: Anthony Bourdain (Celebrity chef and outspoken novelist).
(Click on photo to enlarge) |
Ingredients:
Ingredients (Click on photo to enlarge) |
2 cups of short-grained Japanese white rice
1 quarter cup of Japanese rice vinegar
2 teaspoons of salt
1 pack of (frozen) Sashimi - strips of fish. Fresh would be better but the CZ is a landlocked nation.
1 quarter cup of sugar
Wasabi
Japanese soy sauce
Pickled ginger
Method:
1. Preparing the sushi rice seasoning:
The sushi seasoning after cooking (Click on photo to enlarge) |
2. Making the sushi rice:
Japanese short-grained rice soaking in water (Click on photo to enlarge) |
- Strain the water out, place the rice in a cooking pot and add 2 cups of cold water. Gently bring to the boil and immediately cover the pot and reduce the heat to the lowest setting and leave for 10 minutes. Take the pot off the heat and leave the pot with its lid on so that the rice continues to cook in its own steam and so that there is no burning of the rice from the pot being on the stove or cooker.
The cooked and seasoned rice (Click on photo to enlarge) |
3. Preparing the Nigiri Sushi pieces:
The Nigiri sushi pieces (Click on photo to enlarge) |
4. Eating the Nigiri sushi:
- You can eat it as you like but the recommended way is to take a small bit of the Wasabi and place on the sushi, then dip the sushi into the soy sauce and pop it in your mouth, using chopsticks of course. The levels of taste are truly remarkable. At first you notice the sharpness of the Wasabi but this is counter-balanced by the delicate aroma of the soy sauce, and then the texture of the fish blends perfectly with the juicy sweetness of the rice. In between tastings it is advised to take a bite of the pickled ginger to neutralize your taste buds and prepare your mouth for the next bite.
Preparation Tip:
The preparation of the rice is key and sushi chefs first have to master the art of rice preparation before mastering the fish element. It is also essential that you do use short-grained rice because long-grained rice doesn't provide that stickiness required for the molding of the sushi rice pieces. The rice must be consumed within 1 hour of being cooked or else it will dry and lose its flavor.
Pimp it up:
Sake is a must with this dish. For those of you who don't know, Sake is rice wine and is traditionally drunk with Sushi.
Hope it helps!
Dobrou chut!/Bon appetit!
Neville :-)
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