Chakin 茶市 is a piece of fabric used to wipe accessories during tea ceremony. So this is chakin-zushi or a fukusa-zushi. Classic filling is sushi rice and rehydrated dry vegetables (shiitake, daikon), and a shrimp is added to them. Today I filled with some Summer chirashi(-zushi), it's big dish sushi garnished with tsukemono (veggie pickles). Cook rice on sushi mode (nearly al dente) or reheat some genmai brown rice. Add the vinegar (just black vi … Read More
Are not visitors disappointed ? A food blog from Osaka with so few sushi… It’s Japan, so we are supposed to eat some at every meal.
That’s not really the case, but we have some. I don’t try to replicate the restaurant style, but anyway what we are proposed here tends to differ from the horr… , I mean, the offer, in the West. There are many regional variations. I try to prepare the original home-made ones…
Definition : vinegared rice, with toppings.
If there is no rice or nor no vinegar (citrus juice/fermented sake), it is not a sushi. Consider using another name. Well, the concept is large enough to play around with shapes and toppings.
Personal opinion : what makes a good sushi, is :
ONE : the rice, quality (Japonica or Arborio, which is a Japonica anyway) and good preparation.
TWO : there should be a way to distinguish a sushi and a hamburger (I mean no ketchup, no cheese, no fries…)
Enjoy the visit…
They are the oldest style, before the custom of eating raw fish.
Tokyo-style.The classic, famous around the world.
Display sushi, not shaped, served in a wide dish for many guests.
Different techniques :
TO BE CONTINUED
Chakin 茶市 is a piece of fabric used to wipe accessories during tea ceremony. So this is chakin-zushi or a fukusa-zushi.
Classic filling is sushi rice and rehydrated dry vegetables (shiitake, daikon), and a shrimp is added to them.
Today I filled with some Summer chirashi(-zushi), it’s big dish sushi garnished with tsukemono (veggie pickles).
Cook rice on sushi mode (nearly al dente) or reheat some genmai brown rice. Add the vinegar (just black vinegar for me) and sesame seeds, mix while you make fresh air with a fan.
Quick tsukemono : shredded cucumber, daikon radish, carrot and goya, salt, a little black vinegar… wait 20 minutes.
Squeeze liquid out of veggies and combine with rice. It’s a Summer style chirashi.
For the tamago wrap, beat eggs, a little soy sauce, mirin, a little sugar and 1 ts of cornstarch (mixed with 1 tbs of water) per egg. Beat well. You make 3 or 4 with 2 medium sized eggs.
Making nice thin yellow wraps is not complicated : pass your eggs to get rid of bubbles, heat a pan, pass oil with a paper, pour eggs, and cook very slowly. Turn when it’s solid, cook very little the second side. I had the patience for one. LOL. Another is “golden”… and the third (photo above) shrinked because overcooked. Too hot today…
Wrap and fix with yellow nira.
One is perfect… enough for the photo.
The over-cooked one was cut and added to the chirashi.
Renkon is the root of lotus flower. It looks like a long radish but it has funny holes inside.
I don’t like it raw. So I peeled, sliced, salted, let 15 minutes, rinsed, boiled 1 minute, rinsed. It is still very crispy.
It’s a umboshi (plum pickle) colored with shiso. I took the flesh and some vinegar to add to the lotus roots.
In the fridge till the next day.
(for the meal with 1/2 of the chirashi dish on the photo)
Cal 338 F7.8g C62.8g P14.4g