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RECIPE

Assorted sushi with sea and mountain ingredients from Sanriku

Preparation Time: 50 Minutes (excluding the time required to soak the shiitake mushrooms, and the time required for cooking white rice)

Bringing Sanriku’s Blessings to the Dinner Table.

Assorted sushi with sea and mountain ingredients from Sanriku

INGREDIENTS (Serves Two People)

Sole fillet 140 g
Scallops 2 large scallops
Flavored salmon roe 40 g
Young Sendai soybeans 40 g
Edible chrysanthemum (optional) 10 g
Young green leaves 10 g
Chiogga beets (can be substituted with radish) 40 g
Rice 400 g
Nori seaweed shreds 10 g

※For sweet and savory shiitake mushrooms

Dried shiitake mushrooms (rehydrated with water) 6
Water used to rehydrate the shiitake mushrooms 1 cup
Soy sauce 2 tablespoons
Sugar 3 tablespoons
Sake A small amount

※For the Japanese omelet

Eggs 3
Sugar A small amount
Dashi (Japanese fish stock) A small amount
Cooking oil 50 cc

※For sushi vinegar

Vinegar 20 cc
Cider vinegar 20 cc
Kombu seaweed A small amount

DIRECTIONS

1

Put the rehydrated shiitake mushrooms in a saucepan with the water (used for restoring the mushrooms), soy sauce, sugar and sake, and let them simmer until the liquid reduces to about 1/3 or 1/4 its original volume. Slice the mushrooms into thin strips.

2

Mix together the eggs, sugar and dashi, and in a frying pan with heated cooking oil, make a Japanese omelet. When it cools down, cut it into 3 cm cubes.

3

Boil the young Sendai soybeans for about 2 minutes, and take the beans out of their sheaths.

4

Cut the sole fillet and scallops into small pieces and the beets into thin fan-shaped slices.

5

Put the vinegar, cider vinegar and kombu seaweed in a saucepan and bring it to a boil, to make sushi vinegar. Let it cool.

6

Pour the sushi vinegar from step 5 on top of rice, and mix the rice with vinegar using the spatula in a cutting motion. Use a fan to take out the coarse heat.

ステップ6

7

Put the rice from step 6 onto a plate. Put the nori seaweed shreds and the mushrooms from step 1 on top. Assort 2, 3, 4 and the remaining ingredients, making sure it looks colorful.

ステップ7

Tips from Chef Kimijima of Koishikawa Terrace

To pay respect to the apples, one of the most famous products from Aomori Prefecture which is a part of Sanriku, this dish features cider (apple) vinegar in the sushi vinegar. Its fruity flavor enhances other ingredients’ good taste so much that the sushi can be served without soy sauce.
The tip is to assort the ingredients colorfully at the end. Enjoy the decoration process, using the red, green and yellow, strong-colored ingredients as a focal point.

Recipe courtesy of Koishikawa Terrace

http://koishikawa-terrace.jp