Including a platter for the dinner thing tonight. I bought a pack of unagi to make some unagi rolls. The rest are just a combo of the standard roe, wakame, cucumber, and shitake mushroom.
Preparations: * throw some sushi rice in the rice cooker to steam * boil some water and throw in the shitakke mushrooms til they're soft; then chop them into thin strips * put the unagi into the small oven to defrost heat up * had half an english cucumber which I sliced into very thin strips * ready some caplin roe, wakame, furikake, seaweed wrapping, white rice vinegar on the side * I didn't need the nigiri moulds so I only had out the small mat for doing the rolls out
To make the rolls with the seaweed on the outside: * put some rice in a bowl, sprinkle some vinegar, mix using wood spatula * lay the seaweed on top of the bamboo mat * spread the rice on top of the seaweed (I left a little margin on the side to keep stuff from getting onto the board/table) * took some roe and spread it out on the rice * cut off about a fourth of the unagi and lay it on near the edge * put some wakame, cucumber, and mushroom on top of the unagi * use the bamboo mat to squeeze it all into a long thin roll and cut into even pieces * the ends will be a little hollow due to the margins I left, so I stuff that with roe/wakame, and occasionally some cucumber for the "flowery/tail" look
To make the rolls with rice on the outside: * after spreading rice on top of the seaweed, I'd dip my fingers in the vinegar and them spread a bit on top of the rice to make it not as prone to sticking * sprinkle liberal layers of furikake on top of the rice * turn the whole thing upside down * lay on some cumbumer, mushroom, wakame * carefully roll it in * lay another fourth slice of unagi on top (it should be slightly shorter than the roll) * cut to even pieces with knife; the ends will be hollow and have little or no unagi, so again stuff them with whatever * move to dish; then take a bottle of hoisin sauce and drip some on top of the unagi, and sprinkle furikake/roe liberally
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branchandroot
(no subject)
Date: 2008-12-25 10:41 pm (UTC)(no subject)
Date: 2008-12-26 07:36 pm (UTC)Preparations:
* throw some sushi rice in the rice cooker to steam
* boil some water and throw in the shitakke mushrooms til they're soft; then chop them into thin strips
* put the unagi into the small oven to defrost heat up
* had half an english cucumber which I sliced into very thin strips
* ready some caplin roe, wakame, furikake, seaweed wrapping, white rice vinegar on the side
* I didn't need the nigiri moulds so I only had out the small mat for doing the rolls out
To make the rolls with the seaweed on the outside:
* put some rice in a bowl, sprinkle some vinegar, mix using wood spatula
* lay the seaweed on top of the bamboo mat
* spread the rice on top of the seaweed (I left a little margin on the side to keep stuff from getting onto the board/table)
* took some roe and spread it out on the rice
* cut off about a fourth of the unagi and lay it on near the edge
* put some wakame, cucumber, and mushroom on top of the unagi
* use the bamboo mat to squeeze it all into a long thin roll and cut into even pieces
* the ends will be a little hollow due to the margins I left, so I stuff that with roe/wakame, and occasionally some cucumber for the "flowery/tail" look
To make the rolls with rice on the outside:
* after spreading rice on top of the seaweed, I'd dip my fingers in the vinegar and them spread a bit on top of the rice to make it not as prone to sticking
* sprinkle liberal layers of furikake on top of the rice
* turn the whole thing upside down
* lay on some cumbumer, mushroom, wakame
* carefully roll it in
* lay another fourth slice of unagi on top (it should be slightly shorter than the roll)
* cut to even pieces with knife; the ends will be hollow and have little or no unagi, so again stuff them with whatever
* move to dish; then take a bottle of hoisin sauce and drip some on top of the unagi, and sprinkle furikake/roe liberally