Green nest sushi

DSC01552-001
DSC01558-001

That’s my ideal. Good simple food. With a twist.
Here is a new version of mehari-zushi (sushi in pickled leaf). Again ? Well, those leaves can be stored years when you buy them -or when you make them properly. But mines have to be eaten within the week…

DSC01546-001

Hatsuga genmai (germinated brown rice) and ukon (turmeric). This yellow spice is a common addition to the pickle.

DSC01548-002

Green egg shaped edamame (boiled green soy beans).

DSC01554-001

Wrapped in leaves of takana (mustard greens, pickled). So technically, they are not sushi without vinegar, but they become sour enough thanks to the leaves.

DSC01387-001about takana-zuke (click here)

DSC01556-002

With sencha green tea. That’s all what you need.

DSC01564-001

Mehari sushi, thyme veggies…

DSC01426-001
DSC01421-001

My beloved mehari-zushi (pickled leaf sushi) are back…

DSC01404-001

With them, some thyme flavored veggies. I baked 2 small eggplants, then cut them. Added shishito green peppers. New onion. Olive oil. Salt. And fresh thyme. All that reheated together. Mmmm…

DSC01416-001

Today’s salad : Red cabbage, natto, spices and lemon juice.

DSC01387-001

Take a leaf of pickled takana (Japanese mustard leaves). Fill it with freshly cooked rice. That’s it.
I have hatsuga mai (polished germinated rice).
DSC01374-001takana-zuke pickles DIY

DSC01393-001

Nice green balls. I didn’t fill them with anything. I like simple food.

DSC01403-001

DSC01424-001

Takana-zuke pickled leaves at home (failed and corrected)

DSC00855-002

高菜 takana (literally ‘tall leaves’) is a type of large mustard green very popular in Japan. There are even different types of it. Usually it is prepared in tsukemono (pickled) called 高菜漬 takana-zuke.

DSC00860-001

First weight the leaves. Then wash them under fresh water and put them to dry outside in the sun.

DSC00872-001

After 2 hours : They are dry, still soft.

DSC00865-001

Necessary ingredient : 2% of the weight of leaves of natural sea salt.
Optional for flavoring : a piece of kombu seaweed, a dry chili

DSC00876-001

Put the salt all around the leaves. I put some on the stalk and fold in 2. Put them in a freezing bag with the flavorings.
After 15 minutes, they are already softer, push out the air and close the bag. Place in the fridge.
You are supposed to press the veggies in a pickle press. I have no idea where mine is. So I squeezed the veggies very tight, then placed the bag under something heavy. And squeezed again the next day…

DSC00876-001

Then… that doesn’t work ! After 2 days, the progress was too slow. FAIL !!!!
So I have added water to cover the leaves and 3 grams of salt per cup. So that’s another recipe now. The next day :

DSC01374-001

Yeah, much better. I can now make :

DSC01393-001
mehari sushi

DSC01387-001