Recipe sheets for Japanese cooking

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1. Sushi
• Norimaki (Sushi Roll)
• Sakura (Cherry blossom sushi)
2. Miso soup
3. Harusame Salada (Rice vermicelli salad)
4. Buta-no Shoga Yaki (Ginger pork)

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Sushi

serves 6

• Sushi vinegar
Sugar will not dissolve completely, but do NOT heat the mixture.
• 4 Tbsp Rice vinegar
• 4 Tbsp Sugar
• 2 tsp Salt
• 4 cups (720 ml) Japanese Rice
• Wasabi (Japanese horseradish)
• Soy sauce

1. Wash rice with cold water and drain
2. Add 2 cups (360 ml) water and soak for 30 min
3. Cook in a rice cooker (or in a pan with thick bottom)
4. Transfer the rice into a bowl and pour the Sushi vinegar over the cooked rice while it is still hot
5. Mix it with rice paddle while cooling down with a fan

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Norimaki (Sushi Roll)

• 250g Smoked salmon
• 1 Cucumber
• 6 sheets Nori (black seaweed)

1. Cut cucumber into sticks
2. Spread rice on 3/4 of a sheet of Nori on a sushi-roller (see figure)
3. Place a stick cucumber and stripes of salmon
4. Roll up first half firmly
5. Roll up softly to the edge and shape roll
6. Cut into serving size and serve with soy sauce and Wasabi

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Sakura (Cherry blossom sushi)

• Sushi rice
• 6 square sheets Smoked salmon
• 1 Hard-boiled egg yolk

1. Place a small square of salmon on a wet muslin
2. Put ca. 2 Tbsp of sushi rice on top of the salmon
3. Squeeze the muslin and shape sushi
4. Decorate with mimosa (crushed boiled egg yolk) and serve with soy sauce and Wasabi

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Miso soup

serves 6

• 100g Miso (soy bean paste)
• 1 Tofu
• 10g Dried bonito flakes
• 1 bunch Spring onions

1. Boil 3 cups (500 ml) of water in a pan
2. Add bonito flakes and cook over low heat for 5 min
3. Strain the broth through a sieve
4. Cut tofu into dice of thumb size
5. Simmer tofu and add Miso
6. Just before remove from the heat, add chopped spring onion

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Harusame Salada (Rice vermicelli salad)

serves 6

• 250g Rice vermicelli
• 1/4 Cucumber
• 1/2 Tomato
• 1 Tbsp Sesami seeds
• 2 Tbsp Sesami oil
• 1 Lemon

1. Place vermicelli in a bowl pour boiled water and soak it for 5min
2. Drain vermicelli and cut into serving size
3. Cut cucumber and tomato into thin stripes
4. Toast sesami seeds in a frying pan
5. Mix all ingredients with sesami oil and lemon juice

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Buta-no Shoga Yaki (Ginger pork)

serves 6

• 6 Boneless pork chops
• 1-2 Tbsp grated Ginger root
• 1 cup (180 ml) Soy sauce
• 2 Tbsp Sake (or dry shery or extra-dry white wine)
• 1/2 Daikon radish
• 2 Fresh red chilli peppers

1. Grate ginger and mix with soy sauce and sake
2. Marinate pork in the mixture for 30-60 min
3. Peel the radish and puncture 2 places deeply by a chopstick
4. Force the red peppers into the holes
5. Grate the stuffed radish and squeeze out some moisture
6. Just before eating, heat oil in frying pan, place pork and brown both sides
7. Cut the pork into serving pieces
8. Sever with the grated radish

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