6 Camarões Tigre Negro Congelados Uma pitada de Sal 2 colheres de sopa de amido de batata água
- Massa - 1 Ovo 10 ml de água 4 colheres de sopa de farinha 80g Nama Panko - Farelo de Pão "húmido" (É vendido com o nome de Nama Panko)
- Molho Tártaro - 1 Ovo Cozido 4 colheres de cebola em cubinhos 4 colheres de sopa de salsa picada 1 pepino em conserva pequeno 4 colheres de sopa de maionese 1/3 de colher de sopa de Sal 4 colheres de Sumo de Limão
80g de Repolho 2 talos de Salsa 4 Tomates cerejas 2 Fatias de Limão
This delicate but intensely flavored soup is like chicken soup for the Japanese soul — minus the chicken. And it's just as easy to make if you have the right ingredients.
To complete this How-To you will need:
4 c. fresh, cold water A 2 or 3-qt. pot A hotplate or stovetop A long piece of konbu seaweed 4 tbsp. bonito flakes A small mesh strainer 1/4 lb. soft tofu, cut into small cubes 2 wakame seaweed 4 red or white miso paste 3 chopped scallions A small ladle A spoon or whisk And a medium-sized bowl
Step 1: Put water on stove
Pour the water into the pot and place it on the stove or hotplate at medium heat.
Step 2: Add konbu
Break off a 4 to 6-inch piece of konbu and add it to the water.
Tip: Konbu—also known as sea cabbage or kelp—is available at most health food stores.
Step 3: Simmer & remove
Simmer the konbu for 15 minutes, then remove it from the water and throw it away.
Step 4: Add bonito
Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes—the longer you steep them, the stronger the flavor.
Step 5: Remove bonito
With a small mesh strainer, remove the bonito flakes and discard them.
Step 6: Add tofu & wakame
Add the tofu chunks and wakame and simmer for 5 minutes on low heat.
Tip: When making miso soup, never bring the broth to a boil—it will muddy all the distinct flavors.
Step 7: Stir miso paste & broth
Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves.
Step 8: Pour broth
Once the miso paste is dissolved, pour the broth back in the pot and stir.
Tip: Miso paste will keep in the fridge for nearly a year; bonito flakes, wakame, and konbu will last indefinitely in the cupboard.
Step 9: Add scallions
Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso.
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You may think sushi is just raw fish, but you'd only be half right. It's actually the combination of fish and rice -- and how it's combined is an art form in itself.
To complete this How-To you will need:
At least a quarter-pound of trimmed, uncooked saltwater fish A sharp knife A cutting board A dollop of prepared wasabi A bowl of water Some ice or a refrigerator (optional)
Step 1: Slice fish
With a very sharp knife, slice the trimmed fish slab into individual portions so each piece is a rectangle approximately 2-inches long and ¼-inch thick.
Tip: To make things easier, cut all your fish at one time, but keep the pieces cold until you use them —put them on a plate and keep it in the refrigerator or on top of some ice.
Step 2: Roll rice into ball
Moisten your hands with water from your bowl, and scoop an ounce of sushi rice—about the amount that will fit into your palm—and roll it into a ball.
Step 3: Shape rice ball
Shape the rice ball into an oblong by squeezing it with firm but gentle pressure.
Tip: Your rice should be about the same size as your cut piece of fish.
Step 4: Dab wasabi on fish
Pick up a piece of sliced fish. While palming the shaped rice, scoop up a tiny amount of wasabi with your index finger and gently dab it onto the middle of the fish.
Step 5: Press rice against fish
Press the shaped rice against the fish and gently but firmly cup the two together until they adhere.
Step 6: Squeeze together
Firmly squeeze the sushi together until the fish and rice become one. Tap with your right index finger as you go to create a uniform shape.
Step 7: Continue process
Place the finished sushi on a serving plate or sushi board, and continue making pieces until all the fish is used.
Step 8: Garnish plate
Garnish the plate with a mound of Japanese pickled ginger and a smaller mound of wasabi. Pour some soy sauce into a small dish and get ready to dunk.
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Kappa means cucumber, and maki means roll. So a kappa maki is a relatively simple affair—easy to make, and even easier to eat.
To complete this How-To you will need:
A cucumber A vegetable peeler A sharp knife A cutting board
Step 1: Prepare cucumber
Peel the cucumber, cut off the ends, and cut it in half lengthwise. Use a small spoon to scoop out the seeds, cut the halves into thin strips about an eighth of an inch wide, and set them aside.
Step 2: Spread rice on nori
Lightly moisten your hands with water, grab a handful—or about 1/2 cup—of prepared sushi rice, and spread it across the nori, leaving an even border of uncovered nori along the top edge.
Tip: Don't use too much rice or pack it too tightly. It should be no more than 1/4-inch thick and you should be able to see nori through it.
Step 3: Dab wasabi on rice
Dip your finger into the prepared wasabi and dab it over the rice.
Step 4: Place nori on mat
Place the bamboo mat in front of you and position the rice-covered nori on top of it, about an inch from the bottom.
Step 5: Place cucumber
Lay several cucumber slices horizontally across the middle of the rice. Make an even row about an inch wide and let the cucumbers stick out an inch or so on either side.
Step 6: Shape with mat
Roll the bottom edge of the bamboo mat over the rice, nori, and filling, shaping it all into a rectangular mound. Be sure all the filling is enclosed.
Step 7: Roll again
Pull the mat back, and lay it over the roll again. Roll again, more tightly this time, applying even pressure and shaping the roll more firmly as you go.
Step 8: Smooth out roll
Remove the roll from the mat, place the mat over it, and give the roll a final pressing and smoothing, compressing it tightly and evenly.
Step 9: Repeat process
Repeat the whole process with your remaining half of nori—lightly layering it with rice, adding the cucumber, rolling it and cutting it.
Step 10: Cut roll
Lightly moisten your knife blade and cut both rolls in half, using a delicate but firm sawing motion. Then cut each half into three equal pieces.
Step 11: Place & garnish
Place the rolls on a serving platter, garnish with small mounds of wasabi and pickled ginger, and serve.
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According to Japanese tradition, aspiring sushi chefs must spend years perfecting their sushi rice before they're even allowed to cut fish. So consider this a head start.
To complete this How-To you will need:
2 c. short grain white rice, preferably Japanese sushi rice Lots of fresh, cold water A measuring cup A mesh strainer A heavy, 2-quart pot with a lid A wooden spoon A timer A 4-quart plastic, silicone, or glass bowl 1/2 c. white rice vinegar 2 tsp. salt 1/4 c. sugar A four-inch piece of konbu seaweed And a 1-quart saucepan
Step 1: Rinse rice
Place the rice in a mesh strainer and rinse it under cold running water. Pick out any debris you might find in the rice, such as weird little pebbles or odd-looking grains of rice.
Step 2: Soak rice
Place the rinsed rice in your 2-quart pot and fill the pot with water until it's about one inch above the rice. Let this soak for 30 minutes.
Step 3: Rinse rice again
Place the soaked rice back in the strainer and rinse it again under cold running water until the water runs clear.
Step 4: Boil rice
Place the rinsed, drained rice back in the saucepan and add 2 1/4 cups of cold water. Cover the pot, place it over high heat, and bring it to a boil.
Step 5: Turn down heat
Once at a boil—you'll see steam and bubbles escaping from under the lid—turn the heat down to the lowest possible setting.
Step 6: Let rice simmer
Let the rice simmer for 20 minutes. Set a timer and don't lift the lid to check on the rice until it goes off.
Tip: If there's still water in the pot after 20 minutes, put the lid back on and let the rice cook a few more minutes until all the water is absorbed.
Step 7: Boil mixture
While the rice is cooking, place the rice vinegar, salt, and sugar in the smaller, 1-quart pot and bring it to a boil on medium high heat, stirring regularly until the salt and sugar dissolve. Add the konbu to the vinegar mixture and turn off the heat. Set the pot aside to cool.
Step 8: Let rice sit
Once the rice has absorbed all the water, turn off the heat and let it sit for 15 minutes with the lid still on.
Step 9: Spread out rice
Dump the rice into a large non-metal bowl and spread it out with a wooden spoon so it will cool down faster.
Tip: Don't scrape the bottom of the pot—any dried, crusty bits of rice will add a funny flavor and texture to your sushi.
Step 10: Pour mixture
Remove the konbu from the cooled vinegar and slowly pour the mixture over a spoon into the cooked rice, gently stirring and tossing to combine and cool it.That's it; you've just saved yourself years of practice!
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