Last week the supper club chose to make Japanese food using the following recipes. They assembled everything perfectly. It looked great, especially the sushi. I was surprised when a few of the cooks did not even taste their own sushi rolls. When I asked why, I was told that they wanted to make them, not eat them. From now on, everyone has to at least try their own food. Especially when it tastes so good.
California Sushi Rolls
2 cups Kokomo Rose sushi rice (found at Oriental Market in Norwalk)
2 cups water
1/4 cup rice vinegar
2 Tablespoons sugar
1/2 teaspoons salt
2 Tablespoons black sesame seeds
8 nori sheets (dried seaweed)
1 small cucumber, seeded and cut into strips
1 ripe avocado, peeled and cut into strips
Soy sauce, wasabi and pickled ginger slices, optional
Bamboo sushi mat (also found at Oriental Market)
In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil and reduce heat and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from heat.
Let stand covered for 10 minutes.
Meanwhile in a small bowl, combine vinegar, sugar and salt and stir until sugar is dissolved.
Transfer rice to a large shallow bowl; drizzle with vinegar mixture and stir.
Place sushi mat on work surface and line with plastic wrap.
Place a nori sheet on the plastic wrap, moisten fingers and press the rice over the surface.
Arrange a small amount of cucumber and avocado in the center.
Roll the sushi by using the bamboo mat to lift and compress.
Sprinkle the sesame seeds over the roll and cut into eight pieces.
Serve with soy sauce, wasabi and ginger slices, if desired.
4 cups vegetable broth
1 sheet nor (dried seaweed)
3-4 Tablespoons of miso paste (fermented soy bean paste)
1/2 cup chopped bok choy
1/2 cup chopped green onion
1/4 cup firm tofu (cubed)
Place vegetable broth in a medium pot and bring to a low simmer.
Add nor and simmer for 5-7 minutes.
In the meantime, place miso paste in a bowl of hot water and mix together until smooth and set aside.
Add the bok choy, green onion and tofu to the pot and cook for 5 minutes. Remove from heat and add miso mixture.
Taste and add salt, if needed.
Chinese Steamed Pork Dumplings
3.5" wonton wrappers (I bought them in the Oriental Market on 123 in Norwalk)
1/2 pound ground pork
2 teaspoons of minced fresh ginger root
2 cloves garlic, minced
2 green onions thinly sliced
2 tablespoons soy sauce
1 tablespoons sesame oil
1 egg, beaten
2 cups finely shredded Chinese cabbage and/or bok choy
Brown the pork in the wok.
In a large bowl, combine ginger, garlic, green onion, soy sauce, sesame oil, cabbage and bok choy. Stir until well mixed.
Add it to the pork and cook until soft.
Mix the pork and veggie mixture in the bowl again with the egg.
Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings in the bamboo steamer. If the dumplings touch, they will stick together.
Steam dumplings for 15 to 20 minutes.
Serve immediately with soy sauce.