Eat - Japan

Beef Bowl Donburi

Gyu-don

The donburi is such a popular dish in Japan that there are restaurants devoted to it. This is one of the most common varieties.

INGREDIENTS

Serves 1

• 130g Rice
• 100g thinly sliced beef
• 1/4 onion
• 1/2 tbsp vegetable or sunflower oil
• beni shoga (red-pickled ginger)
[A]
• 240ml dashi (soup stock)
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar

HOW TO COOK

1. Cut the onion into slices (5mm). Cut the beef into bite size pieces (3cm).
2. Heat the oil in a pan and fry the onion and the beef. Add [A], bring it to the boil, and then lower the heat and cook for 10 minutes.
3. Place the rice in a bowl, and pour over the cooked topping. Garnish with red pickled ginger.

Brown Rice Porridge

Genmai-gayu

Genmai, or brown rice, contains large amounts of vitamin E, which is the number one vitamin for fighting the ageing process. In addition, because genmai stimulates the metabolism it is also excellent for improving the condition of the skin and hair.

INGREDIENTS

Serves 4

• 150g brown rice
• 1.5 litres water
• 3 shiitake mushrooms
• 1 tbsp soy sauce
• 1 tsp salt
• a few chives

HOW TO COOK

1. Wash the rice thoroughly, then soak it in water for 4 hours. Slice the shiitake finely.
2. Bring the rice to the boil in water, salt and soy sauce, then simmer for 35-40min.
3. Add the shiitake and cook for a further 2 mins. Garnish with finely chopped chives and serve.

Chicken with Egg Bowl Donburi

Oyako-don

The donburi is such a popular dish in Japan that there are restaurants devoted to it. This is one of the most common varieties.

INGREDIENTS

Serves 1

• 130g Rice
• 50g chicken thigh
• 1/4 leek
• 1 egg
• 75ml dashi (soup stock)
• 20ml soy sauce
• some dried seaweed and chervil (to garnish)

HOW TO COOK

1. Cut the chicken into bite size pieces. Cut the leek diagonally into thin slices. Place the chicken, leek, dashi, soy sauce and mirin in a frying pan and bring to the boil.
2. Pour the beaten egg over the top of the ingredients to cover the surface. When it starts to boil again, turn off the heat and leave it to settle for 1-2 minutes.
3. Place the chicken and egg topping carefully over the rice and garnish with chopped seaweed and chervil.

Deep-fried mackerel

Saba no Karaage

This method of preparation accentuates the flavour of the mackerel, and is ideal served on a bowl of steamed white rice.

INGREDIENTS

Serves 2

• 200g mackerel (boned)
[A]
• 1 tbsp soy sauce
• 2 tsp sake
• 1/2 tsp ground ginger
• 2 tbsp corn or potato flour
• 2 spring onions
• Vegetable oil for deep-flying

HOW TO COOK

1. Cut the mackerel into bite-size pieces. Mix the ingredients of the marinade [A] and marinade the mackerel in it for 15 minutes. Drain the marinade thoroughly to make the fish crispy.
2. Drain well and coat each piece with the corn flour then leave for a few minutes for the starch to settle.
3. Heat the oil in a deep pan to 170˚C then deep-fry the mackerel until golden brown.

Gomokuzushi

A traditional Japanese party dish made with a very healthy combination of ingredients.

INGREDIENTS

Serves 4

• 800g sushi rice
• 6 shiitake mushrooms
• 20g gourd
• 60g lotus root
• 60g burdock root
• 60g carrot
• 3 eggs
• 4 tbsp toasted white sesame seeds
• 1 sheet dried seaweed (21cm x 19cm)
• some red pickled ginger
• some sunflower or vegetable oil
• 1/2 tsp salt

[A]

• 100ml soup stock
• 4 tbsp sugar
• 3 tbsp soy sauce
• 1 tbsp mirin

[B]

• 3 tbsp Japanese vinegar
• 1 1/2 tbsp sugar
• 1/3 tsp salt

[C]

• 100ml soup stock
• 2 tsp sugar
• 1 tbsp soy sauce
• 1 tbsp mirin
• some salt

HOW TO COOK

1. Place the shiitake, stems removed, gourd (cooked according to Thin Rolled Sushi recipe), and A in a pan; bring to the boil then lower the heat and cook for 15 minutes. Cut the cooked shiitake into 5mm cubes. Cut the cooked gourd into strips, 1cm.
2. Peel the lotus root, cut it in half and slice one half to reveal it's floral impression. Cut the other half lengthways in quarters, and then cut each quarter very finely (3mm width). Soak all of the rootin vinegared water to remove harshness. Boil the flower shaped lotus root for 2 minutes and then marinate in B.
3. Wash the burdock root and scrub off the skin. Shave-cut the burdock root with a knife. Peel the carrots and cut into strips, 3cm x 2 mm.
4. Heat the oil in a pan and fry the burdock root, carrot, and the finely chopped lotus root. When cooked, add C and continue cooking until the sauce is reduced to nothing.
5. Beat the eggs gently with a pinch of salt, and pour a small amount into a heated, lightly oiled frying pan to make a thin sheet of omelette. Make a few sheets, roll them on a chopping board and cut into very fine strips, 2mm. Mix the rice and other ingredients 'lightly' with a wooden spatula to avoid crushing the rice.
6. Mix the sushi rice with the shiitake, gourd, burdock root, carrot, finely chopped lotus root and toasted sesame seeds, and serve on a plate. Garnish with the flower shaped lotus root, strips of omelette, dried seaweed and red pickled ginger.

Japanese Style Deep-Fried Chicken

Tori no Karaage

Tori-no-Karaage or Torikara as it's also known, is one of the most popular snack dishes at an Izakaya (Japanese pub), it also makes a great addition to buffets or picnics.

INGREDIENTS

Serves 4

• 500g chicken thighs (boneless)
• some cornflour
• some vegetable oil

A

• 2 tbsp soy sauce
• 2 tps sugar
• 1 tsp sake (optional)
• pinch of salt & pepper
• 1 tsp grated garlic
• 1 tsp grated ginger

HOW TO COOK

1. Cut each chicken thigh into 5-6 pieces.
2. Marinate the chicken in A for at least 10 minutes, then drain and coat each piece in cornflour.
3. Deep-fry the chicken until golden brown, drain on kitchen paper and serve.

Nigirizushi (egg)

A famous Spanish dish with an Oriental slant.

INGREDIENTS

Makes 4 sushi

• 100g sushi rice
• 4 eggs (medium)
• some sunflower or vegetable oil

[A]

• 60ml soup stock
• 1 tsp light soy sauce
• 1/2 tsp salt
• 2 tsp sugar

HOW TO COOK

1. Add [A] to the beaten eggs and mix well.
2. Coat a frying pan thinly with oil and pour in a small quantity of the egg mixture. When the mixture starts to swell, press it to flatten. When the mixture is half cooked, roll it towards the front of the pan. Slide the roll to the other end and pour another small quantity of egg mixture into the bare part but allowing it to ease under the cooked egg roll. Repeat the rolling procedure, adding the egg mixture until it is used up.
3. Mould the cooked egg inside a bamboo rolling mat, shaping it evenly into a rectangle. Slice it into pieces (1cm width), and make up the sushi following the instructions on the How to Shape Sushi page.

Salmon Teriyaki

Sake no Teriyaki

This is an extremely popular way of serving salmon in Japan, basted with a soy sauce-based sweet sauce.

INGREDIENTS

Serves 2

• 2 pieces salmon
• sprinkled with salt

[A]
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 tsp sake
• 2 tsp sugar

HOW TO COOK

1. Place the salmon, skin side up, on a gridiron and grill (medium heat). When the surface becomes light brown, turn the fish over and grill the other side as well.
2. Place the ingredients for teriyaki sauce [A] in a small pan and simmer, stirring constantly, until it becomes slightly sticky
3. Cover the top of the salmon with 1/3 of the sauce and grill at a medium heat. When the sauce becomes dry, repeat the process twice to use up the sauce.

Oshizushi

Popular in Western Japan, this traditional form of sushi sees sushi rice and other ingredients pressed into a box mould.

INGREDIENTS

Serves 4

• 280g sushi rice
• 2 eels
• cooked & seasoned 25g shiitake mushrooms

[A]

• 100ml soup stock
• 4 tbsp sugar
• 3 tbsp soy sauce
• 1 tbsp mirin

[B]

• 50ml soy sauce
• 50ml mirin
• 25g brown sugar

HOW TO COOK

1. Bring the stemmed shiitake and A to a boil then lower the heat; cover with a lid and cook for 15 minutes. Cut into tiny cubes.
2. Place the eel in a loose-bottomed, rectangular tin. Half fill the tin with sushi rice and press it down then sprinkle with the shiitake and add the rest of the sushi rice and press it all down firmly.
3. Boil B and reduce it to thicken, turn the sushi out of the box upside-down to reveal the eel on top and coat the eel with B.

Simmered Plaice

Karei no Nitsuke

This basic recipe is a classic method for preparing a 'simmered' fish dish

INGREDIENTS

Serves 2

• 2 pieces plaice
• a small piece of ginger skin

[A]
• 150 ml water
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp sake

HOW TO COOK

1. Mix the ingredients of the simmered broth [A] in a shallow pan with the ginger skin and bring to the boil.
2. Put the pieces of plaice side by side in the pan with the skin sides up. Cover the plaice with a piece of cooking foil slightly smaller than the pan in diameter.
3. Simmer for 15 minutes then remove the cooking foil and scoop out the broth with a spoon and pour over the plaice. Simmer for a further 3-4 minutes.

Sushi Pockets

Inari-zushi

INGREDIENTS

Serves 3-4

• 720g sushi rice
• 10 thin fried bean curd
(each 20g)

[ A ]
• 350ml soup stock
• 4 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp mirin

HOW TO COOK

1. Cut the fried bean curd into halves, and carefully open them out like pouches. Boil them in water for 2-3 mins.
2. Mix A. Drain the bean curd and pour A into the pan, cover with a lid and bring it to the boil. Once boiled, lower the heat and cook for 10 minutes until most of the sauce has evaporated.
3. Holding the pouches open gently, fill them with sushi rice. Close the opening and ease the pouch into a pillow shape.

Ground Tofu with Hijiki

Hijiki no Shira-ae

A typical comfort food, with every family in Japan having their own recipe.

INGREDIENTS

Serves 2

• 80g simmered hijiki
• firm tofu (standard size)
• 1 tbsp ground sesame
• 1.5 tbsp sugar
• 2 tsp mirin
• a pinch of salt

HOW TO COOK

1. Rinse the hijiki well until the water runs clear, then soak in plenty of water for 30 minutes. Cut into bite size pieces.
2. Wrap the tofu in a tea towel and place a plate or a bowl on top to force out excess water. Leave for about 15 minutes.
3. Grind the sesame and tofu with a mortar and pestle (If you do not have them, use a bowl and fork) and mix with the sugar, mirin and salt.
4. Add the simmered hijiki to the tofu mixture and mix well

Lotus root with plum sauce

Renkon no bainiku ae

Bainiku literaly means ‘meat of plum’. This sour and salty sauce is made from pickled plum (umeboshi), one of the most popular pickles in Japan.
In Japan, it is said that ‘an umeboshi a day keeps the doctor away’. Umeboshi are rich in minerals and vitamin C.

INGREDIENTS

Serves 2

• 1 large umeboshi, crushed
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp soy sauce
• 120g lotus root

HOW TO COOK

1. Mix the umeboshi with all seasonings.
2. Peel the lotus root, slice thinly and boil in water (with a pinch of salt and vinegar) for a few minutes.
3. Wash the lotus with cold water and serve with the sauce.

Rolled Omelette with Wakame

Wakame no Atsuyaki Tamago

A variation on the conventional Japanese omelette.

INGREDIENTS

Serves 2

• 4 eggs
• 3g dried wakame
• some vegetable oil

[A]

• 3 tbsp sugar
• 2 tsp mirin
• 1 tsp soy sauce
• a pinch of salt

HOW TO COOK

1. Soak the wakame in water and then cut into very small pieces. Mix the eggs with [A] in a bowl and add the wakame.
2. Pour a small quantity of the egg in a greased frying pan and spread it over to cover the pan thinly. When half cooked, roll it towards one side of the pan. Pour more egg into the pan, and repeat the process in the other direction.
3. Repeat the rolling procedure until the mixture is used up. Then put the cooked egg into a bamboo rolling mat, shaping it into a rectangle. Once it has cooled, cut into pieces, 2 cm in width.

Transparent Soup with Prawn

Ebi no Sumashijiru

This soup may look delcate, but the dashi ensures that it provides a distinctly satisfying flavour

INGREDIENTS

Serves 4

• 4 prawns
• 4 mangetout
• 4 shiitake mushrooms
• 800ml dashi (soup stock)
• 1 tsp salt
• 1 tbsp sake
• 2 tsp soy sauce (ideally a light coloured one)
• some vegetable oil for stir-frying

HOW TO COOK

1. De-vein the prawns, parboil in salted water for 40-60 seconds, then remove the shells.
2. Remove the stems of the shiitake and trim the mangetout, then parboil them.
3. Heat up the soup stock, salt and sake, add the prawns, shiitake, and then soy sauce. Bring to the boil and remove from the heat. Garnish with the mangetout when serving

Chicken Ball and sweet sake sauce

Tori-tsukune-no-Nimono

The light and simple taste of chicken goes great with this delicious sweet sake sauce.

INGREDIENTS

• 300g chicken mince
• 4 tbsp cornflour
• 600ml Japanese soup stock
• 100g Asparagus, boiled and
• cut into bite size pieces

[A]

• 1/2 egg
• 2 tsp sake
• 2 tsp soya sauce
• 1 tbsp miso (any type)

[B]

• 3 tbsp sake
• 3 tbsp mirin
• 2 tbsp sugar

2 tbsp soya sauce

HOW TO COOK

1. Mix the mince, [A], and the cornflour in a bowl.
2. Heat the soup stock in a pan till it starts boiling then scoop up a tablespoonful of the mince mixture and slide it off into the pan with another spoon.
3. Repeat the process until the mince is all used then simmer 'till the surface of the mince balls become hard.
4. Add [B] and continue simmering for 10 minutes.
5. Add the soya sauce and keep cooking for a further 5 minutes then add the asparagus just before removing from the heat.

Chinese Fried Noodle

Chinese style Yakisoba

Easy to cook with English Worcester sauce.

INGREDIENTS

• 100g ramen noodles
  (cooked according to instructions on the package)
• 50g lean pork
• 50g cabbage
• 25g carrot
• 2 tbsp vegetable or sunflower oil
• some dried seaweed flakes
• some red pickled ginger

[A]

• 2 tbsp Worcestershire sauce
• some salt and pepper

HOW TO COOK

1. Cut the pork into 1cm strips . Chop the cabbage into strips 2cm, and the carrot into 5mm x 2mm.
2. Heat half the oil in a frying pan and fry the pork, cabbage and carrot on a medium heat. When cooked, add the rest of the oil, and the cooked noodles, mix well, and continue frying.
3. Add A and mix well. Serve on a plate, and garnish with dried seaweed flakes and red pickled ginger.

Gomokuzushi

A traditional Japanese party dish made with a very healthy combination of ingredients.

INGREDIENTS

Serves 4

• 800g sushi rice
• 6 shiitake mushrooms
• 20g gourd
• 60g lotus root
• 60g burdock root
• 60g carrot
• 3 eggs
• 4 tbsp toasted white sesame seeds
• 1 sheet dried seaweed (21cm x 19cm)
• some red pickled ginger
• some sunflower or vegetable oil
• 1/2 tsp salt

[A]

• 100ml soup stock
• 4 tbsp sugar
• 3 tbsp soy sauce
• 1 tbsp mirin

[B]

• 3 tbsp Japanese vinegar
• 1 1/2 tbsp sugar
• 1/3 tsp salt

[C]

• 100ml soup stock
• 2 tsp sugar
• 1 tbsp soy sauce
• 1 tbsp mirin
• some salt

HOW TO COOK

1. Place the shiitake, stems removed, gourd (cooked according to Thin Rolled Sushi recipe), and A in a pan; bring to the boil then lower the heat and cook for 15 minutes. Cut the cooked shiitake into 5mm cubes. Cut the cooked gourd into strips, 1cm.
2. Peel the lotus root, cut it in half and slice one half to reveal it's floral impression. Cut the other half lengthways in quarters, and then cut each quarter very finely (3mm width). Soak all of the rootin vinegared water to remove harshness. Boil the flower shaped lotus root for 2 minutes and then marinate in B.
3. Wash the burdock root and scrub off the skin. Shave-cut the burdock root with a knife. Peel the carrots and cut into strips, 3cm x 2 mm.
4. Heat the oil in a pan and fry the burdock root, carrot, and the finely chopped lotus root. When cooked, add C and continue cooking until the sauce is reduced to nothing.
5. Beat the eggs gently with a pinch of salt, and pour a small amount into a heated, lightly oiled frying pan to make a thin sheet of omelette. Make a few sheets, roll them on a chopping board and cut into very fine strips, 2mm. Mix the rice and other ingredients 'lightly' with a wooden spatula to avoid crushing the rice.
6. Mix the sushi rice with the shiitake, gourd, burdock root, carrot, finely chopped lotus root and toasted sesame seeds, and serve on a plate. Garnish with the flower shaped lotus root, strips of omelette, dried seaweed and red pickled ginger.

Grilled Rice Ball

Japanese Style Onigiri

Aromatic and Crispy Japan's handiest meal

INGREDIENTS

• 150g cooked rice
• 10-20g cheese, finely diced
• 1 tsp mirin or 1/2 tsp sugar
• Nori seaweed (optional)

HOW TO COOK

1. Wet your palms and spread the rice in one palm then make a small hollow and place the cheese in it. Shape the rice into a flattened triangular form using both hands, enclosing the cheese within the rice.
2. Mix the soy sauce with mirin (or sugar) and spread evenly onto the surface of the rice ball.
3. Heat a non-stick frying pan and cook both sides of the rice ball on a medium-low heat until browned. Wrap with nori seaweed (optional)

Hosomaki

The thin sushi roll was invented earlier than nigiri -zushi (shaped sushi). Experiment with the filling depending on your taste.

INGREDIENTS

Makes 2 rolls

• 140g Sushi rice
• 25g cucumber
• 20g gourd (cut in ribbons)
• 1 sheet dried seaweed (21cm x 19cm)

[A]

• 475ml soup stock
• 2 tbsps sugar
• 2 tbsps soy sauce
• 1 tbsp mirin

HOW TO COOK

1. Cut the cucumber lengthways into eighths. Rinse the gourd, rub it with salt, soak it in lukewarm water and then boil it for 4-5 minutes. Place the boiled gourd and A in a pan, bring to a boil, then lower the heat and cook for 10-15 minutes.
2. Cut the seaweed sheet in half lengthways, and place it on a bamboo rolling mat, spread 70g rice over the sheet leaving 1cm free on the side opposite you. Lay the cucumber or gourd down the centre.
3. Place your thumbs at the back of the mat and lift it whilst supporting the filling with the rest of your fingers. Roll the rice away from you and press lightly.
4. Roll the sushi so that the edge of the dried seaweed is placed under the rolled sushi. To make a neat roll, spread the rice more thinly where the filling is to go.
5. Shape the sushi by pressing each end of the roll, and cut it into 6 pieces. Repeat the process for the other filling.

Osaka-style Okonomiyaki

Osaka-fu Okonomiyaki

Okonomiyaki is a cross between pancake and pizza. "Okonomi" means "as you like". The dish is perhaps so called becasue it is prepared in different ways in different parts of Japan. Here we outline the main styles, so you can choose which one you like best.

INGREDIENTS

Serves 2

[Batter]

• a cup of shredded cabbage
• 50g grated yamaimo (Japanese yam, available at oriental supermerket)
• 150ml water
• 1 egg

[Filling]

• 80g plain flour
• 50g meat and/or seafood
• cut into bite sizes any other vegetables from the list above
• vegetable oil to stir-fry
• sauce and garnishes -See above

HOW TO COOK

1. Place the egg, water and flour in a bowl and mix well.
2. Add the cabbage to the flour mixture.
3. Heat a small amount of oil in a frying pan and stit-fry the meat/ seafood/vegetables until almost cooked.
4. Pour the flour mixture over the toppings in the pan. (Make one big pancake or two small ones.)
5. Cook for a few minutes, then flip the pancakes and cook for a few more minutes.
6. Pour the flour mixture over the toppings in the pan. (Make one big pancake or two small ones.)
7. Place the pancake on a plate and top with the sauce and garnishes.

Stir-fried Beef with Kombu

Kombu to Gyuniku no Itamemono

This dish, known as ‘the dish for longevity’ comes from Okinawa prefecture at the very south of Japan.

INGREDIENTS

Serves 2-3

• 10g dried kombu
• 100g thinly sliced beef
• 2 tsp sake
• 2 tsp soy sauce
• 2 tsp corn or potato flour
• 1 piece of garlic
• chopped green pepper
• 50g tinned bamboo shoots
• sesame oil for stir-frying

[A]

• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tsp sugar

HOW TO COOK

1. Soak the kombu in water for 10 minutes then cut into very fine strips, 5 cm in length. Cut the beef, pepper and bamboo shoot into fine strips. Rub the sake, soy sauce and corn flour onto the beef.
2. Heat the oil in a frying pan. Stir fry the garlic followed by the beef. When the meat has changed colour, remove from the pan and put to one side.
3. Add more oil to the pan and stir-fry the kombu and vegetables. Once they are cooked, put the beef back in the pan and season with [A].

Tempura

This most quinessential of Japanese dishes seals the flavour of a variety of ingredients within a coating of light, crsipy batter.

INGREDIENTS

Serves 4

• 1 egg
• 100ml cold water
• 100g plain flour
• selected vegetables and seafood

HOW TO COOK

1. Break the egg into a bowl, add the water and mix well
   The eggs, water and flour for the batter should be chilled in a refrigerator to make the batter crispy.
2. Add the flour, sifting out any lumps then mix together with chopsticks, moving them to the right and left. Don't move them in a circular motion, or the tempura will not be crisp when fried.
   Don't mix the batter too much, just mix it roughly so that some of the flour can still be seen in the mixture.
3. Heat enough oil to cover the tempura to a high temperature (up to 180 degrees) in a deep frying pan. (You can test that the oil is hot enough by dropping a small amount of mixture in the pan. It should form a crisp batter immediately).
   In order to keep the oil temperature constant, don't fry too many ingredients at the same time.
4. Dip the vegetables in the batter and deep fry immediately. When they begin to change colour, remove them from the pan and place them on kitchen paper to drain any excess oil.
   When removing the excess oil from the tempura (by placing it on kitchen paper), don't do too many pieces at once, as too much oil will remain on the tempura.
5. The hard vegetables (i.e. squash, sweet potato etc.) should be cooked carefully, making sure the oil is at the right temperature. Finally, fry the seafood (i.e. prawns, squid and fish). Before dipping in batter, cover each ingredient with flour to prevent the oil from splashing up when frying. Remember to remove any batter that has separated from the vegetables.

Tempura Dipping Sauce

Ten-tsuyu

Although tempura is sometimes served sprinkled with salt, this is the classic accompaniment to a classic Japanese dish.

INGREDIENTS

• 200 ml water
• 50 ml mirin
• 50 ml soy sauce
• a handful of katsuobushi (bonito flakes)

HOW TO COOK

1. Put all the ingredients in a pan and heat until boiling.
2. Remove pan from the heat and leave the sauce to cool. Once cooled, filter it through a sieve. Drain the katsuobushi well to take all the flavour out of the sauce.
3. The most popular additional ingredient for tempura sauce is daikon oroshi (grated radish). When grating daikon (peeled), don't grate too roughly and drain well before serving.

Tofu Seasoned with Soy Sauce

INGREDIENTS

• 560g cotton tofu
• (2 x standard size block,strained)
• 2 tbsp sesame oil
• some plain flour/cornflour
• some chives

[A]

• 2 tbsp soy sauce
• 4 tbsp sake
• 4 tbsp mirin
• tbsp sugar

HOW TO COOK

1. Cut each drained tofu block into 6 thin slices, and coat them with flour.
2. Heat the sesame oil in a pan and fry the tofu on a medium heat, being careful not to touch the tofu, just shaking the pan lightly. Gently brown the tofu, turning with care.
3. Repeat the process until the mince is all used then simmer 'till the surface of the mince balls become hard.
4. Add A and continue shaking the pan gently until the tofu is cooked and the sauce has thickened. Serve the tofu on a plate, and garnish with chopped chives.

Almond Curd

Annin Dofu

This traditional Japanese dessert would make the perfect way to round off any meal.

INGREDIENTS

Serves 2-3

• 4g powdered kanten,
• 50g sugar
• 200ml water
• 300ml milk or soya milk
• 2-3 drops of almond essence
• A tin of fruit cocktail (450g)

HOW TO COOK

1. Place the kanten and water in a pan and bring to the boil, stirring constantly. Lower the heat and simmer for 2 minutes. Add milk and bring to the boil again.
2. Remove the pan from the heat and add the almond essence. Pour the mixture into a damp tub and refrigerate.
3. When it is set, cut into small oval shaped pieces and serve with the tinned fruit and its syrup.

When making nigirizushi, it is imperative to have all the necessary ingredients to hand before you begin. If you are right handed, the sushi rice should be in a bowl on your right. Besides the toppings, you should also have wasabi to hand, and a bowl of tezu, or vinegared water for dipping hands.

Tezu is essential, because without it, the rice will stick to your hands. Ordinary water will not do either, because this will wash the sushi vinegar off the rice, and affect taste and consistency.

INGREDIENTS:
	15-20g sushi rice (a ball about the size of a ping-pong ball) per piece
	Some wasabi
INGREDIENTS for TEZU (vinegared water for dipping hands):
3 tbsp. sushi vinegar240ml water
TOPPPINGS:
Here we use boiled prawns
Seafood is by far the most popular topping for nigirizushi. Filleted raw fish and squid should be cut into slices 6-7 cm in length and 3cm in width (about 20g, depending on the fish). Shellfish and prawns should be of a similar shape and size. Larger varieties such as awabi will have to be sliced to size. Octopus should be boiled, with the tentacles cut on the bias, and the dark upper surface of the tentacle removed.

How to Make

1. Wet your hands thoroughly with tezu (vinegared water).
2. Place the topping over the fingers of your left hand.
3. Pick up the correct amount of sushi rice using your right hand, and hold it in the palm of your hand. It takes practice to be able to pick up the correct amount of sushi rice each time - professional sushi chefs are able to pick up almost the same number of grains each time!
4. Holding the rice with your other three fingers, use the index finger of your right hand to smear a small amount of wasabi on the topping.
5. Place the ball of rice on the topping.
6. Press the rice lightly with the thumb of your left hand.
7. Still holding the sushi with the thumb of your left hand, press together the two sides of the sushi, using the thumb and index finger of your right hand. 8. Cupping the sushi in the fingers of your left hand, use the first two fingers if your right hand to flatten the base.
9. Flip the sushi over carefully in your left hand, so that the topping is uppermost.
10. Use the fingers of your right hand to give the sushi a final shaping. Some toppings, such as tamago and unagi, must be secured with a strip of nori when complete.

This kind of sushi is somewhat similar to nigirizushi, in that a ball of rice is shaped by hand, and other ingredients placed on top. The difference is that a strip or nori is wrapped around the sushi, to form a 'wall' that prevents the toppings, which are typically various fish roe, from falling off.

INGREDIENTS:
	15-20g sushi rice (a ball about the size of a ping-pong ball) per piece
	Toasted nori, cut into 12 x 4cm strips
	Some wasabi
TOPPPINGS:
The most common topping for gunkanmaki is ikura (salmon roe) although many others may be used. These include kazunoko (salted herring roe), uni (sea urchin) and tobiko. If using kazunoko, it should be soaked in water for at least two hours in order to reduce its saltiness. Gunkanmaki can be decorated with some thin slices of cucumber, arranged in a fan shape. To make, simply cut a few long, flat, wedge-shaped slices of cucumber, and arrange in a fan shape at one end of the sushi

How to Make

1. Wet your right hand thoroughly with tezu (vinegared water).
2. Lay a strip of nori across your left hand.
3. Pick up the required amount of sushi rice with your right hand, and shape it gently in your hand to form a slightly elongated ball of rice.
4. Place the rice ball lengthwise in the middle of the nori strip so that the edge of the rice ball is level with one edge of the nori, with a spare strip of nori at the other side.
5. Roll the nori strip around the rice, and use a grain or two grains of rice to secure the overlapping nori together. The roll should now have a flat bottom, and a ‘deck’ surrounded by nori to hold the topping.
6. Using your thumb, press lightly on the ‘deck’ to make a slight hollow.
7. Place the gunkanmaki on a flat surface, and scoop about a teaspoonful of the topping onto the ‘deck’.
Serve, possibly garnished with a small dab of wasabi, or some fan shaped slices of cucumber.

Like nigirizushi, makizushi requires practice to achieve optimum results. You should have all the necessary ingredients, fillings and utensils to hand before you begin. You will need a makisu or bamboo sushi-rolling mat. Here we demonstrate futomaki, or thick rolls, but the process is almost identical for hosomaki, or thin rolls, except that the quantities and fillings differ.

INGREDIENTS:
	Approximately 100g sushi rice for each hosomaki roll, and 200g for each futomaki roll.
	Toasted nori Toasted nori sheets are usually a standard size of 20 x 20cm. For futomaki, these can be used as they are, but for hosomaki, they should be cut in half.
FILLINGS:
	Tamago (omelette) cut into thin strips Unagi (grilled eel) cut into thin strips Kyuri (cucumber) cut into sticks Kampyo (gourd shavings) cut into ribbons The most typical fillings for hosomaki are maguro (tuna), kyuri (cucumber) and kampyo (dried gourd shavings). Maguro and kyuri should be cut into thin strips. Kampyo should be reconstituted by soaking in water for one hour, then cooked in boiling water for 5-10 minutes, before simmering for a further 5-10 minutes in dashi, with sugar, soy sauce and a pinch of salt added. For futomaki, a number of fillings are generally combined, including kampyo, kyuri, tamago and others. Ensure that the sushi rice and fillings are both at about room temperature. The rice is difficult to work with if it is cooler than this, and if the rice and fillings are at different temperatures, they will not combine together well.
UTENSILS:
	Makisu

How to Make

1. Place the makisu on a chopping boad and place a sheet of toasted nori on the makisu, ensuring that the shiny, toasted side is facing down.
2. Pick up around 200g of cooked sushi rice, gathering it together lightly with both hands. Be sure to always wet your hands with tezu (vinegared hand dipping water) before you handle the rice.
3. Carefully spread a layer of sushi rice over the surface of the nori, to an even thickness of about 9mm, leaving a slight gap at the edge farthest away from you. Dab a little tezu on the exposed nori at the far side of the sheet.
4. Make a slight groove in the centre of the rice, and place the filling in this groove. Ensure fillings are free of excess moisture. In the case of futomaki, lay out the fillings side by side in the centre of the rice.
5. Carefully begin rolling the makisu from the edge nearest you, using your fingers to keep the fillings in place. Press down tightly and evenly, but not so tightly that the rice and filling comes out the sides.
6. When the makisu has almost completely enveloped the sushi, pull out the end of the mat so that it is not rolled up in the sushi. Holding the makisu around the sushi, pull the other end of the mat gently.
7. Gently press the sides of the roll with the fingers of your hand to flatten, and carefully remove the makisu from around the sushi.
8. Cut the roll in half using a sharp knife that has been dipped in tezu. Then place the two halves next to each other, and cut into thirds. When cutting the completed makizushi, move the knife back and forward with a steady sawing motion.

The requirements for making California roll are the same as those for makizushi, with the addition of a sheet of cling film, which is necessary to achieve the inside out effect.

INGREDIENTS:
	Approximately 100g sushi rice for each roll		2/3 a toasted nori sheet
	1 small avocado, cut into slices lengthways		Smoked salmon, cut into thin strip
	2 1/2 seafood sticks		2tbsp tobiko (flying fish roe)
	Some wasabi		Some mayonnaise

How to Make

1. Place the makisu on a chopping board, cover it with a sheet of cling film and place two thirds of a sheet of nori on top, shiny side down.
2. Carefully spread a layer of sushi rice over the surface of the nori, to an even thickness of about 9mm. In this case, it is not necessary to leave any gap at the edge.
3. Sprinkle some tobiko evenly over the rice.
4. Turn the sheet of nori over so that the rice is face down on the cling film.
5. Smear a line of wasabi along the length of the nori, approximately 1/3 of the way up from the bottom edge.
6. Top with salmon, seafood sticks, avacado slices and mayonnaise.
7. Carefully begin rolling the makisu from the edge nearest you, using your fingers to keep the fillings in place. Press down tightly and evenly, but not so tightly that the rice and filling comes out the sides. Be careful not to wrap the cling film inside the roll.
8. When the makisu has almost completely enveloped the sushi, pull out the end of the mat so that it is not rolled up in the sushi. Holding the makisu around the sushi, pull the other end of the mat gently.
9. Gently press the sides of the roll with the fingers of your hand to flatten, and carefully remove the makisu from around the sushi, so that the sushi is sitting on the chopping board.
10. Cut the roll in half using a sharp knife that has been dipped in tezu. Then place the two halves next to each other, and cut into thirds.