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Old 02-01-2011, 12:39 AM   #21
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Originally Posted by 4meandthem View Post
Zojirushi make great rice cookes! I have had mine for over 10 years.

Don't worry about not having a mat.I use a quart zip lock bag.

I would try making tuna sald and salmon salad sushi if I only had canned.I would get some fresh and sear it rare though.

We use fake crab,smoked salmon,cooked minced shrimp,cooked minced scallops,grilled fish,rare beef,sweet omellete for our home sushi proteins.

I will make 3 sauces to use too.

Mayo with srihacha for spicy shrimp or just the sri hacha
Mayo with spenda for creamy scallops/shrimp
Mayo with splenda and soy

Good time to use reduced cal mayo since you are changing the flavor anyway.

Brown rice works good for sushi too.It has more flavor but you really have to cook it longer and use more water.
What is sweet omellete?
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Old 02-01-2011, 12:42 AM   #22
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Not necessarily for sushi, but have you ever had green chile stew or Cuban style pork roast (we use the leftovers for Cuban sandwiches)? Do you have access to fresh tomatillos, fresh pablano chilis or fresh sour oranges? I promise you a great garlic fix with the Cuban pork roast and a cumin fix with the stew (it has to be fresh toasted and ground seeds though). The stew can be pretty mild or have a little kick, depending on the spiciness of the pablanos. If interested I can give you the ingredients and how to. I don't ever measure the spices as it is all done to taste, nor do I have a written recipe.

Craig

I made some kick butt chile verde with pork and rice last week. Made from all fresh ingredients...the tomatillos were fantastic! Haven't made Cubanos, lately, but they are very good.

I ended up making Char Siu with the pork...very good.
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Old 02-01-2011, 10:26 AM   #23
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Now you made me hungry for sushi!! I use jasmine rice in mine--I know it is heresy, but it tastes good.

I bought some wasabi mayo--that is nice with Krab or shrimp. I also shred some carrots to add color, and some very finely julienned celery.
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Old 02-01-2011, 10:30 AM   #24
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What is sweet omellete?

Basics: Tamagoyaki or Atsuyaki Tamago, Japanese sweet omelette | Just Hungry
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Old 02-01-2011, 10:35 AM   #25
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What is sweet omellete?
I actually own a sweet omelette frying pan, a 5x7 rectangular non-stick with three deep square sides and one short end side that slopes up to the lip. So I do make it once in a while because it’s very tasty, but it’s a bit of a pain and whenever I make it, I find myself muttering, “why am I bothering with this?”

The beaten egg is diluted to a watery consistency, cooked onion-skin thin and tightly rolled. Repeat with another onion-skin layer. Roll, roll, roll, all the while focused on timing so that each successive rapidly cooking skin is just wet enough to adhere to the growing cylindrical omelette. For just the last layer, turn up the heat to try and get an appealing browning. When done, squeeze it into sushi shape (with sushi mat).

Mixtures can vary, but my sweet omelette is basic:
4 eggs
3 Tbsp dashi soup stock
3 Tbsp sugar, or less to taste
1 tsp soy sauce
1 tsp sake rice wine
pinch of salt

By the way, sushi restaurants hate it when a customer’s first order is for “tamago.” It’s a declaration, “If you can’t cook an egg well, I reserve the right to walk out on your establishment.”
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Old 02-01-2011, 11:16 AM   #26
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Originally Posted by sparrowgrass View Post
Now you made me hungry for sushi!! I use jasmine rice in mine--I know it is heresy, but it tastes good.

I bought some wasabi mayo--that is nice with Krab or shrimp. I also shred some carrots to add color, and some very finely julienned celery.
I'm considering julienning all veggies and lightly steaming them, making them easier to chew. I had a hard time with cucumber and yellow pepper in my store bought sushi.

Thanks!
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Old 02-01-2011, 11:17 AM   #27
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Originally Posted by spork View Post
I actually own a sweet omelette frying pan, a 5x7 rectangular non-stick with three deep square sides and one short end side that slopes up to the lip. So I do make it once in a while because it’s very tasty, but it’s a bit of a pain and whenever I make it, I find myself muttering, “why am I bothering with this?”

The beaten egg is diluted to a watery consistency, cooked onion-skin thin and tightly rolled. Repeat with another onion-skin layer. Roll, roll, roll, all the while focused on timing so that each successive rapidly cooking skin is just wet enough to adhere to the growing cylindrical omelette. For just the last layer, turn up the heat to try and get an appealing browning. When done, squeeze it into sushi shape (with sushi mat).

Mixtures can vary, but my sweet omelette is basic:
4 eggs
3 Tbsp dashi soup stock
3 Tbsp sugar, or less to taste
1 tsp soy sauce
1 tsp sake rice wine
pinch of salt

By the way, sushi restaurants hate it when a customer’s first order is for “tamago.” It’s a declaration, “If you can’t cook an egg well, I reserve the right to walk out on your establishment.”
Thank you, since I like egg, I suppose this will be making an appearance each time.
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Old 02-21-2011, 04:58 PM   #28
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How long will Dashi keep in the fridge? There is no way I can use it up in a week. Would it freeze well?

Also, is there an instant Dashi and what is the name of it? I could be looking right at it, but not know, if it's in Japanese...:)
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Old 02-21-2011, 08:28 PM   #29
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It freezes well; you can make them into ice cubes and store in ziploc. It also refrigerates well. Personally, with straight dashi, I start to worry around the two week mark, but I admit that I have no basis or source document for this worry.

Instant dashi comes in dry granulate or powder. It therefore comes in any sort of packaging. And, dozens of brands. I'm not sure how to advise you...

da - shi is written in Japanese

だし

the two hash marks after the first character indicate the hardend consonant "d," the second character can be remembered because it looks sursurrant, like a tailing "shhh." If the package also has a graphic of a football shaped fish, pretty good bet that it is dashi.

The instant is helpful for making, and not wasting, a small batch.
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Old 02-21-2011, 09:38 PM   #30
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Sushi requires only seasoned rice to be sushi. The mat is used for making certain types of rolled sushi. You can make "authentic" sushi with a press or with nori cones filled on the spot or with nori battleship rounds. I LOVE sushi, but if you are looking at sushi as a health choice, consider whether the carb/protein balance works with your metabolism and goals. Sashimi is better for me, because carbs make me hungry. I eat a lot of sushi, and love to make it, but if I am feeling pudgy (like after Christmas) or nutritionally out of balance, sushi isn't where I go.
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dashi, mirin, recipe, rice, rice vinegar, seaweed, wasabi

Need Help with Sushi Yesterday, I decided that I wanted to learn to make Sushi and eat a lot of it. Especially if I can make it low sodium. Today I bought: [LIST] [*]sushi rice [*]nori [*]kumbo [*]bonita flakes [*]mirin [*]plum vinegar [*]shitake/shoyu concentrate [*]pickled ginger [/LIST]I have on hand: [LIST] [*]lots of soy sauce, shoyu, tamari [*]sesame oil [*]many spices [*]sesame seeds [*]canned tuna (Albacore) and canned Sockeye Salmon [*]Yellow Rockfish (?) and Cod, usually have tilapia on hand, too [/LIST]Veggies, I am ready and willing to use any and all veggies. Most have to be close to pureed for me to be able to eat them and I do have problems with most fresh vegetables. I plan on using many types of fish and, even though it is not traditional, chicken...haven't quite figured out how to incorporate pork...yet.:smile: I will not be using raw fish of any kind. Any help with ideas would be appreciated and I would like the recipe for Dashi, again. I thought I had copied and pasted it, if I did, I hid it from myself really well. Thank You 3 stars 1 reviews
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