Sushi Secrets. Marisa Baggett
(cornflour)
Oil for frying
1 cup (250 ml) dashi or mushroom stock
3 tablespoons soy sauce
3 tablespoons mirin (sweet rice wine) or sweet sherry
2 teaspoons finely grated fresh ginger root
4 teaspoons finely grated daikon radish
2 large shiso or sweet basil leaves, cut into thin strips
1 Remove tofu from package liquid. Sandwich the tofu between several layers of paper towels on a flat surface. Place a flat plate on top and weigh it down with 1 canned item. Allow tofu to drain for at least 15 minutes.
2 Heat about 1 inch (2.5 cm) of oil in a skillet to 350°F (175°C).
3 Combine the dashi or stock, soy sauce, and mirin in a small saucepan. Heat until the mixture comes nearly to a boil. Keep the liquid at a simmer.
4 Remove the tofu from the paper towels and pat them dry. Cut it into 4 even blocks. Dredge the tofu pieces in potato starch making sure that all the edges are covered completely.
5 Fry the tofu in the oil. Turn the pieces so it will fry evenly on all sides. When the tofu is crispy and lightly browned all over, about 2 minutes per side, place each cube onto individual serving dishes with rounded edges.
6 Spoon 2½ tablespoons of the warm dashi mixture around the bottom of each piece. Top each tofu block with ½ teaspoon fresh ginger root, 1 teaspoon daikon, and ¼ of the cut shiso. Serve immediately.
Sesame Soba Salad
This noodle salad is served quite plain so that the flavor of the soba can truly shine. You’ll want to use the best quality soba noodles you can find. Select a variety with the smallest amount of added white flour for tastiest results.
PREP TIME: 5 MINUTES
MARINATE: 7 MINUTES
TOTAL TIME: 12 MINUTES
MAKES 4 SERVINGS
6 oz (175 g) dried soba (buckwheat noodles)
½ cup (125 ml) Sesame noodle Dressing (page 28)
4 teaspoons sesame seeds, toasted
One 4 x 7 in (10 x 18 cm) sheet nori
1 Bring 4 quarts (3.75 liters) of unsalted water to a boil. Add soba noodles and cook for about 7 minutes or until the soba is cooked through, but still firm. Drain in a colander and rinse well with cold water.
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