Month: October 2009


Posted by admin in Fotos

Hand Roll California


    * 2 cups Short grain rice
    * 2 ounces Fresh ginger root
    * 1 tablespoon Sugar
    * 4 tablespoon Rice vinegar
    * 1/4 teaspoon Salt
    * 1 tablespoon Powdered Wasabi
    * (Japanese green Horseradish)
    * 1 Lemon or lime
    * 1 3″ piece of konbu-dried kelp
    * 2 cups Water
    * 2 tablespoon Sake or dry white wine
    * 3 tablespoon Sugar
    * 5 tablespoon Rice vinegar
    * 1 1/2 teaspoons Salt
    * 3 Eggs
    * 2 teaspoons Sugar
    * 1/2 teaspoon Mirin (Sweet rice wine)
    * 1 dash Salt
    * 1 1/2 teaspoons Vegetable oil
    * 8 medium Sized shrimp
    * 1 small Japanese cucumber or English
    * 4 ounces Fresh raw tuna
    * 4 ounces Fresh raw sea bream filet
    * 4 ounces Smoked salmon
    * 2 ounces Salmon roe
    * 8 Sheets toasted nori
    * (dried laver or seaweed)
    * 2 tablespoon Kikoman soy sauce


1. Rinse rice until water is almost clear; drain in colander 1 hour.

2.Meanwhile, peel ginger and cut into paper-thin slices. Soak in boiling water for few seconds, drain. Combine 1 tb sugar, 4 tb vinegar and 1/4 ts salt; add ginger and let stand 30 minutes. This is for rice after soaking. Blend wasabi with 1 ts water in a small bowl; turn upside down to enhance flavor. Cut lemon or lime in wedges; set aside.

3. Wipe konbu with a damp cloth, being careful not to wipe off white substance; cut crosswise into 4 pieces. Combine rice, 2 cups water,konbu and sake in rice cooker pot; cook according to manufacturers directions. Remove kombu just before water boils. (If rice cooker is not available, combine above first four ingredients, not wasabi or lemons, in a large stainless or iron saucepan with tight fitting lid. Cover pan; bring to boil over high heat. Just before water boils, remove konbu. Reduce heat to low; simmer 15 minutes. Remove from heat; let stand 10 minutes.) Mix rice with large wooden spoon or spatula using folding motion to seperate kernels. Insert dry towel under lid to absorb moisture; let stand 10 minutes. Meanwhile, combine 3 tbsp. sugar, 5 tbsp. vinegar and 1-1/2 tsp salt. Turn rice out into large non-metal bowl, separating kernels. Pour vinegar mixture evenly over rice; gently but thoroughly fold in to combine. Cover bowl with damp towel until ready to use.

4. Mix eggs lightly with 2 tsp. sugar, mirin and dash of salt. Heat oil in skillet; pour in egg mixture to evenly cover the bottom of pan. Cool until set. Turn out onto cutting surface; cool; Cut into strips 3 inches long and 1/2 inch wide.

5. Peel and devein shrimp, leaving tail on. Thread toothpick or skewer from head to tail of each shrimp to prevent curling. Cook 1 to 2 minutes in small amount of boiling water mixed with a dash of salt and sake. Drain. When almost cool remove skewers.

6. Cut cucumber, tuna, sea bream, and salmon into strips simular to egg strips. 7. Cut toasted nori into quarters. (To toast nori, hold rougher side 2 or 3 inches from medium heat over range element until crispy, glossy and lighter in color.)

8. Arrange seafood, eggs, cucumber, ginger, wasabi and lemon wedges on large platter, Turn rice out into serving bowl with 1 or 2 small wooden spoons or spatulas. Place Nori in basket. Serve with soy sauce and explain below. Put about 1 tbsp. of sushi rice on sheet of nori, add ingredients and condiments of choice and wrap in nori. Hold wrapped sushi in hand and dip into soy sauce and eat. Recipe by Kikoman Soy Sauce

Posted by admin in Recetas

Chilli Paste

Chili paste is made with a variety of dried peppers that are ground and mixed with liquid. It is used as a table condiment or as an addition to numerous ethnic dishes as well as soups and stews. Many recipes, such as enchiladas, can also be livened up with chili paste.

Most chili pastes add heat as well as flavor. A few are more sweet than hot. Although chili pastes are often called sauces, they are thicker in consistency and smooth-textured.

Chili pastes are produced in many regions. The most recognized brands will be from Asia, Mexico, and the U.S.

Sambal – Malaysian in origin and means “chile paste.” Sambal oelek is made from fresh chiles and usually contains no additives other than the seeds. Sambal badjak includes onions. Sriracha paste is a preferred condiment.

Harissa – A North African paste that is excellent as a rub for meats and poultry. Also used for dipping with added oil and water.

Ancho – This is the dried pod of the poblano pepper and is Mexico’s version of chili paste when ground and mixed with water. Milder than other varieties.

Nham Prik Pao – a Thai standard made of roasted peppers. Other ingredients may be added including fish sauce and sugars.

Green pastes and other roasted versions are available. Some of these are produced in the U.S. and may be stocked at larger grocery chains. For the best selections, visit Asian, Indian, or Mexican markets.

Posted by admin in Recetas