Nori
Rolls
A Nori roll is one of the several types of sushi eaten in
Japan. If using raw fish, be sure to buy it from a reputable
source and get it as fresh as you can.
For
each nori roll you will need:
1 Nori Sheet (this sea vegetable is very high in Calcium)
3/4 Cup Sticky Rice
Choice
of:
Grated Carrot
Marinated or plain tofu
Thinly Sliced Avocado
1/4 inch fingers of peeled and seeded Cucumber
Thinly Sliced Red Pepper
Thinly Sliced Fresh Fish
Crab
Steamed Spinach
Gomashio
To roll
the sushi you will need a bamboo sushi mat. These can be found
in most supermarkets or in any Asian grocery store. Place
the nori sheet on the bamboo mat, cover with rice (leaving
a 3 cm band at the top free for sealing your roll). Moisten
your hands to prevent them from sticking to the rice. Layer
your chosen fillings along the bottom edge of your nori roll.
Moisten the top band of the nori that you left free of rice.
With both hands, lift the bottom edge of the bamboo mat and
with firm pressure, roll until you reach the top edge and
seal your roll closed. Once you have made all of the rolls
you want, place them seam-down and cut them with a sharp knife
into 6-8 equal pieces.
Serve
with the following optional garnishes:
Pickled ginger
Gomashio
Soy sauce for dipping(use wheat-free tamari for a gluten-free
version) Wasabi (this is an extremely hot horseradish that
is traditionally used to kill bacteria on the raw fish)
Spicy
Cold Soba Noodles
Ingredients
1 lb Japanese soba noodles
1/2 lg Red bell pepper, cut in -julienne strips
3 stalks celery, sliced
3 Green onions, sliced
2 tbp Vegetable off
2 tbp Oriental sesame oil
2 tb Red wine vinegar
2 tbp + 2 tsp soy sauce
2 tbp + 2 tsp granulated sugar
2 tbp + 2 tsp Vietnamese chili -paste, or to taste
Cook soba noodles according to package directions. Rinse with
cold water and drain completely. Toss noodles in a large bowl
with bell pepper, celery and green onions.
To prepare the dressing: Combine vegetable oil, sesame oil,
vinegar, soy sauce, sugar and chili paste. Pour over noodle
mixture and toss until evenly coated. Chill until ready to
serve.
Spicy
Japanese Slaw
Ingredients
1Small Cabbage -- chopped fine
3 Green Onions -- slice thinly
1/2 Cup Cilantro -- Chopped
1 - 2 Red Jalapenos Stemmed/Seeded -- chopped finely
3 Oz Package Oriental Flavor Noodle Soup Mix
1/2 C Vegetable Oil
2 Tsp Sesame Oil
1/4 Cup Rice Vinegar
1/2 Tsp Sugar
1 Tbsp Sesame Seeds -- Toasted
Salt And Pepper
Directions
In large bowl, combine cabbage, green onions, cilantro, and
jalapenos.
Remove noodles from soup mix and break into small bite sized
pieces. Add to cabbage mixture.
In a small bowl, whisk oils with vinegar, sugar and contents
of seasoning packet from soup mix. Pour over salad and toss
thoroughly.
Add sesame seeds and salt and pepper to taste. Toss to mix.
Makes 4 to 6 servings.
Shingjagaimo
No Goma Fumiae
(New Potatoes in Sesame Sauce)
Ingredients
• 11/2 Tbsp soy sauce
• 1 Tbsp Japanese rice vinegar
• 1/2 tsp rice syrup
• 1/2 tsp karashi Japanese mustard
• 1 tsp Oriental sesame oil
• 2 medium-size new potatoes
• 2 small cucumbers
Directions
Start a 3/4 full, 3-quart pot of boiling water on the stove.
Mix the soy sauce, rice vinegar, rice syrup, mustard, and
sesame oil together in a small bowl. Let this mixture stand.
Peel and cut the potatoes into 1/4 inch julienne strips, 2
1/2 to 3 inches long. Rinse the julienne pieces, then drop
them into the boiling water. Make sure all the potatoes are
in the boiling water. When the water reboils, count to 10
slowly, then empty the potatoes into a bowl with cold tap
water running into it. Wait until the potatoes are cool, then
drain and let them sit in a colander. Peel and seed the cucumbers.
Cut the trimmed cucumbers into julienne strips the same size
as the potatoes. In a bowl, mix the potato and cucumber strips
together, then gently pour the sesame sauce all over the vegetables.
Let the dish marinate a few minutes. Serve at room temperature
or cold.
Bok
Choy And Shitake Mushrooms
2 Cups
vegetarian chicken-flavored broth
5 - 6 shitake mushrooms
1 - 2 cloves of freshly minced Garlic
1 Inch square freshly minced Ginger
4 Cups chopped bok choy
2 Tbsp Corn starch
1/4 cup Cool water
1 cup Boiling water
1 cup Shredded or slicced bamboo Shoots
1 tablespoon Light soy sauce or tamari sauce
Directions
Pour one cup boiling water over shitake mushrooms and allow
them to sit, covered for 30 minutes.
When they are ready add the cornstarch to 1/4 cup of cool
water and set aside. Slice the mushrooms into bite sized pieces,
removing the stems, and pour the soaking liquid into a skillet.
Add garlic and ginger. Simmer for a few minutes and then add
the mushrooms, the bamboo shoots, the broth and the soy sauce.
Simmer for at least 5 minutes.
Steam the boy choy separately (2-3 minutes, checking and tossing
often). whole baby bok choy may take a little longer.
Add the bok choy to the mixture. Stir in the cornstarch till
it's as thick as you like it. Serve over rice.
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