Sushi Secrets. Marisa Baggett
juice
1 teaspoon finely minced garlic
Salt to taste
Place the mayonnaise, anchovy paste, lemon juice, and garlic in a small bowl. Mix well. If desired, stir in salt to taste. Cover and refrigerate until use.
Wasabi Mayonnaise
Adding too much wasabi powder to this mayonnaise results in an undesired grainy texture. Instead, rely on the kick this sauce delivers as a subtle aftertaste.
PREP TIME: 5 MINUTES
MAKES A LITTLE OVER 1 CUP (250 ML)
2 tablespoons wasabi powder
3 tablespoons water
1 cup (250 ml) mayonnaise
½ teaspoon soy sauce
Pinch of salt
Stir together the wasabi powder and water in a small sauce dish. Place the mayonnaise in a small bowl and spoon in the wasabi mixture. Add the soy sauce and a pinch of salt. Mix well. Cover and refrigerate until you’re ready to use it.
Dashi Stock
This can be made in minutes, resist the urge to let it boil for too long or it will become bitter.
PREP TIME: 5 MINUTES
COOK TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
MAKES ABOUT 2½ CUPS (750 ML)
One 2 x 2 in (5 x 5 cm) piece kelp (konbu)
2½ cups (625 ml) water
½ cup (15 g) dried bonito flakes (katsuobushi)
Wipe both sides of the kelp with a damp cloth. Add the kelp and water to a small pot and bring almost to a boil over medium heat. Remove the pot from the heat and discard the kelp. Stir in the bonito flakes. Allow the flakes to set in the pot undisturbed until they sink to the bottom. Strain the stock through cheesecloth, discarding the flakes.
VARIATION
Hondashi Instant Soup Powder Method
Bring 2½ cups (625 ml) of water to a boil in a small pot. Remove the pot from the heat and stir in 1¼ teaspoons of hondashi powder. Allow to set for 5 minutes before using. For best results, use the stock the day it is prepared.
Chapter 1
Appetizers
To make sushi a complete meal, you’ll need a few additions to the sushi menu. A quick salad, some easy dumplings or perhaps even a platter of crisp tempura vegetables could serve as a delicious first course. Of course, appetizers can also serve as a well-deserved treat for home sushi chefs to nibble as they diligently work on preparing the much-anticipated sushi.
For convenience, appetizers such as the Quick Cucumber Salad (page 32) or the Sesame Soba Salad (page 33) can be made completely in advance. The Chicken Dumplings (page 36), Fragrant Herb and Mushroom Spring Rolls (page 39), and Japanese-style Crab Cakes (page 38) can be prepared up to the stage just before cooking. Simply store them in the refrigerator up to 1 full day in advance and finish the final cooking phase about 30-45 minutes before serving. For groups, serve each appetizer on a platter rather than individual serving plates.
Grilled Yakitori Skewers
There are so many flavorful parts of a chicken beyond the breasts such as the wings, thighs, skins, gizzards, livers, and more. Each one possesses such a unique texture and flavor, that I can rarely pick just one as a favorite. Having a selection of different parts heightens the grilled skewers experience. The thigh skewers emerge tender and juicy, while the skins are salty and crunchy. And the gizzards? They have a smoky flavor with a texture that is both chewy and crunchy.
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
MAKES ABOUT TWENTY-FOUR 4-INCH (10 CM) SKEWERS
2 bunches of green onions (scallions), green and white parts
½ lb (250 g) chicken gizzards
1 lb (550 g) chicken thighs, boned, skins reserved
¾ cup (185 ml) soy sauce
4 tablespoons rice vinegar
3 tablespoons sugar
2 tablespoons honey
2 tablespoons vegetable oil
1 Soak twenty-four 4-inch (10 cm) skewers in water for at least 1 hour. Slice the green onions into 1-inch (2.5 cm) lengths. Skewer the chicken gizzards with alternating slices of green onion. This should make about 8-10 skewers. Place in a flat glass container, such as a casserole dish, and refrigerate.
2 Pat the chicken skins dry. Cut into ½-inch (1.25 cm) wide strips. Weave the skins onto skewers, making sure to leave open spaces for the skins to cook. Place in the container with the skewered chicken gizzards.
3 Cut the chicken thighs into 1-inch (2.5 cm) pieces. Skewer the meat alternately with the green onion slices. Add thigh skewers into the container with the other skewers. Keep refrigerated until they are ready to use.
4 To make the sauce, combine the soy sauce, rice vinegar, sugar, and honey in a small saucepan. Heat over medium heat, stirring constantly to dissolve the sugar. Do not allow the mixture to boil. Remove from the heat and cool.
5 Heat a grill to 400°F (200°C). Toss the skewers into the vegetable oil to get a light covering. Divide the sauce in half; reserve one half for the finished skewers. Add the skewers to the hot grill and spoon on some of the sauce. Flip them after 4 minutes. Spoon the skewers with sauce again. Skewers should be fully cooked after about 8-10 minutes.
6 Remove from the grill and pour the reserved sauce over the hot skewers. Serve immediately.
Quick Cucumber Salad
Sushi Rice Dressing has just enough tang, sweetness, and saltiness to elevate nearly any vegetable into a delicious marinated salad. If you’re feeling adventurous, try adding thin slices of other vegetables and fruits in with the cucumbers. Daikon radish, carrots, broccoli stems, and under ripe mango pair quite well. Add a teaspoon or two of garlic chili paste if you like a kick of spice in your salads.
PREP TIME: 5 MINUTES
MARINATE: 10 MINUTES
TOTAL TIME: 15 MINUTES
MAKES 4 SERVINGS
2 English cucumbers or 6 Japanese cucumbers, thinly sliced
¾ cup (185 ml) Sushi rice Dressing (page 22)
1 teaspoon sesame oil
1 teaspoon sesame seeds, toasted
In a small, non-metal mixing bowl, toss all the ingredients together. Allow flavors to develop for 10 minutes at room temperature. Serve at room temperature or refrigerate up to 2 days. To serve, divide the salad between 4 small shallow bowls.
Age Dashi Tofu
The success of this dish relies heavily on the quality of tofu used. Use the absolute best quality tofu available. If tofu is cold, be sure to bring to room temperature before frying. The time spent frying is quite short and you’ll want to ensure the center bites match the warmth of the hot, crispy exterior and warmed, soup-like sauce.
PREP TIME: 20 MINUTES
COOK TIME: 5 MINUTES
TOTAL