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Sushi
Posted By Stephen
A short while ago we decided to make sushi and invited some friends around for the evening. We started planning a few extra things to make apart from the sushi itself, but soon we ended up with loads of extra things with the sushi almost taking a back seat, but not quite.
We started preparing ahead of time and managed to get most of the “marinate this for 3 hours” type preparation done in time, but not quite all of it. When people arrived, there was still a lot to do, but of course we got by with a little help from our friends…
Of course we needed nibbles, which meant Japanese rice crackers…
As the first course, we had miso soup of course. We put in quite a lot of wakame and tofu compared to the amount of soup that we had, but it was good:
We made some rolled sushi and some salmon, tuna and nigiri. Everyone made a roll and did it to their own “recipe”. The chopped vegetables waiting to go into the rolls looked rather interesting:
And the rolls themselves looked not quite professional, but not as messy as we’d thought they might be. They tasted really good too. Although I’ve eaten sushi fairly often, making it myself made me wonder at how something put together so simply can taste so good.
Sadly we don’t seem to have any pictures of the nigiri, but there are a couple of the raw ingredients. Salmon, lovely red tuna and marinated mackerel:
As a “main” course we had chicken yakitori skewers. The chicken was grilled in separate pieces and periodically dipped into sauce before being grilled some more. Then we grilled some spring onion pieces too and threaded them onto skewers with the chicken:
We also made a marinated carrot salad. The carrots were sprinkled with salt and left for half an hour to wilt. Then they were rinsed and marinated in rice vinegar, shoyu and mirin for a couple of hours before being served, sprinkled with sesame seeds:
And aubergine fried with miso sauce:
Also some soba noodles, topped with sesame and some dried and twirled nori:
All in all a great evening with friends and fun food, which was fun both to make and to eat.
Apr 14th, 2008
I so wish I was there to enjoy all of this- especially, the sushi! I have a question regarding the salmon and tuna as I heard you have to be extremely cautious about this- where did you purchase the fish from, was it prepared first?
Hi Pixie,
We’re really lucky to have a great fishmonger near us. We checked in advance and told him we were planning on making sushi and he made sure he gave us fish caught that morning.
That’s seriously impressive. What gorgeous photos too!
With foor like this i can imagine your friends had a wonderful time
Oh yes, agree that this is very impressive! Looks like a good time by all was a give! Great pics, too.
Thanks everyone, we really did enjoy it. It was much easier than I thought it would be and it’s great to all get involved in too – I’d recommend it!
Wow what a feast! I’m really impressed at the variety of food that you’ve prepared. I just stop at sushi and miso soup! The fried aubergine with miso looks delicious. Do you have a recipe for that?
Thanks Nilmandra. We couldn’t have done it without the help we had though. The aubergine was mostly made by our friends; the recipe is from a book simply called “Japanese Cooking” by Emi Kazuko. In fact, most of the recipes that we used that evening were from that book. The aubergine recipe goes like this:
Ingredients:
2 large aubergines
1-2 dried red chillis, deseeded and chopped into rings
3tbsp sake
3tbsp mirin
3 tbsp caster sugar
2 tbsp shoyu
3 tbsp red miso
oil for frying
salt
Method:
Cut the aubergines into bitesized pieces, then salt them and leave in a colander for 30 minutes. Squeeze the aubergines by hand.
Mix the sake, mirin, sugar and shoyu in a cup. In a separate bowl, mix the red miso with 3tbsp water.
Heat the oil in a large frying pan or wok and add the chilli. When you see pale smoke rising from the oil, add the aubergine and stir fry for about 8 minutes or until tender. Lower the heat to medium.
Add the sake mixture to the pan and stir for 2-3 minutes. If the sauce starts to burn, lower the heat. Add the miso paste to the pan and cook, stirring, for another 2 minutes. Serve hot.
Good luck if you try it, it was rather good 🙂
Thanks for the recipe! And I’ll check out the recipe book too 🙂