Black delights… (via GiO)

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Black is beautiful. In Japanese cuisine, that’s really a precious color…

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Aburi, welder’s sushi (via GiO)

Ideal for the cooling weather : 炙り寿司 (aburizushi) aburi sushi. It’s fire leached sushi.
If you never had them, you must try. The transformation of taste of the fish is dramatic…

Read more

Chakin egg sushi, natsu chirashi and pink lotus root tsukemono (via Gourmande in Osaka)

Chakin egg sushi, natsu chirashi and pink lotus root tsukemono 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

via Gourmande in Osaka

Cosy sushi, many ways

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…

Osaka sushi
They are the oldest style, before the custom of eating raw fish.

shime-saba and unagi
chakin sushi (egg wrapped)
meharizushi (leaf wrapped)

Edo-mae (“standard”)
Tokyo-style.The classic, famous around the world.

nigiri (hand-shaped)
gunkan-maki (war boats)
hosomaki (thin rolls)

Chirashi-zushi
Display sushi, not shaped, served in a wide dish for many guests.

yuzu chirashi (with tuna) yuzu chirashi (with goya)
radish chirashi
natsu chirashi (Summer style)
panda style
rose sushi

Different techniques :

Oshizushi. Pressed in a box, like those of Osaka
inari-zushi (tofu pockets)
Aburi-zushi (flamed)

Maki-zushi


The big rolls…

hatsuga genmai healthy salmon sushi
ehomaki (horoscope sushi)
rolling a makizushi

Fancy :

mini-cup sushi
chicken chirashi
egg sushi in a verrine

TO BE CONTINUED

Black delights with the aburi sushi

Black is beautiful. In Japanese cuisine, that’s really a precious color.

The meal with the :
aburizushi (fire leached sushi)

It’s hijiki, seaweeds. They are cooked in dashi (fish broth) with soy sauce, mirin and carrot. I get them fresh but you can buy them dry and rehydrate them.

Kuro-mame. Home-made black soy beans in honey ginger syrup. They’ll get their post too. Beans in syrup are often a small dish in Japanese meals. There are many versions.

Miso soup with abura-age (fried tofu) and spinach.

(meal, 2 servings of rice)
Cal 590.3 F15.6g C87.9g P41.9g

Aburi, welder’s sushi

Ideal for the cooling weather : 炙り寿司 (aburizushi) aburi sushi. It’s fire leached sushi.
If you never had them, you must try. The transformation of taste of the fish is dramatic.

They usually make this with nigiri sushi. Here is my chirashi (display sushi) version with cubes of fish.

Prepare first the sushi rice as you like it. It’s genmai milky queen, with a mix of black rice vinegar, fresh yuzu juice and sea salt.

The top photo is TRICKED !!! Well, you can’t make them and take the photo at the same time. It’s too quick and a bit dangerous.

I didn’t use this cutie :
You need pro material, the one from the DIY store that tops a bomb of butane gas :

It’s a cheap toy that will serve you for the creme brulee, to light up your barbecue, etc.

That takes 15 seconds to weld all your fish.
The second thing is you don’t want to roast your rice, so do the welding on a separate dish and put it on rice after. BTW, adding the sesame was not a good idea. They became too dark. It’s better to roast them separately. I’ll know next time.

That’s a preparation that suits “a little fat” fish, as lean white fish would dry too much, and too fat would smell. I have mostly cubes of yellow tail, lean parts of salmon and bonito.
I prepared the fish 10 minutes before, passing 1 tbs of salt reduced soy sauce all over, then 1 ts of oil that keeps the heat (not sesame oil, I used grapeseed oil).

Into :

Pass the hot flame quickly. If the fire it’s too weak, you will waste it all, the fish will be hot before cooking. So get the good equipment.
Here is a video (not mine) of a chef “welding” a nigiri sushi :

source

The fish is not hot, slightly warmed only. It has a “barbecued” flavor and a sashimi texture. It’s really delicious. Transfer on the rice and eat at once. The flavor doesn’t stay. Do the welding at the table. And if you want your welder sushi more refined like here, order them to a pro, and be sure to be seated at the bar so you can enjoy the show of their preparation and enjoy them at their best, a few seconds after preparation.

Beat the heat chirashi…

It is getting even hotter… I am used to Summer heat and humidity to a certain point, but these days it’s too much. Not eating is not a solution.

Tofu, opened the day before need reboiling. I added kabocha pumpkin and tomato paste, then miso, and flowers (the last ones of this color, I’m tired of seeing them too LOL), for a fusion aka-dashi.

goya and white tuna yuzu chirashi

A fresh chirashi-zushi. The rice-cooker is convenient to cook brown rice mixed with some sticky rice. The sushi “vinegar” is special : green yuzu juice, sake, soy sauce.

“gu” (garnishing items) are the sliced peel of 1/2 yuzu and goya (bitter cucumber) prepared and salted a few minutes befores, rinsed. It’s still salty, that’s why I didn’t add salt to the rice.

That white tuna sashimi is very lean. Nothing like the melty toro, but toro is way to fat for that heat. The flesh could seem a little dry. So it was passed in a glass of water + soy sauce + ice. Then garnished with wasabi paste.

(1/2 chirashi )
C623.5 F15.4g C88.8g P40.1g