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A hearty version that is quick to prepare and will keep you surfing
Vinegared Rice Rolls
Wash rice and drain.
For 2 cups rice add 2 cups of water. Cover and bring to boil.
Simmer 15 mins.
Rest 10 mins. Season to suit your taste* with toasted sesame, sake, sugar, chives & vinegar from pickled ginger.
Place nori sheet on mat, ice on nori and roll.
Make four rolls and cut each into six pieces.
*Approx 1 tsp of each to make four rolls.
Drop a little wasabi on rice roll & cover with sliced raw fish.
Shuck oysters & sear in dry pan, add a small splash of soy sauce to glaze.
Place on rice roll.
Finish with shredded pickled ginger.
Remove meat from claws (uncooked) with scissors.
Sear in hot pan with a drop of olive oil.
Set on rice roll. Finish with a pinch of sugar, white miso & coriander.
Place cray into freezer for a few minutes to anesthetize, plunge into boiling water briefly, then slip into an ice bath.
Separate head from tail and slice meat from head.
Set on rice roll.
Finish with finely chopped garlic sizzled in a little hot olive oil.
Season fish tail well and flash fry in hot oil to colour.
Split cray tail cut inot four and dry cook shell side down. Make a simple omelet. Simmer quartered crab in shiitake dashi stock.
Press seasoned rice into a wet cup & knock out on to a deep plate. Add cooked crayfish, finfish, oysters & crab. Finish with dashi stock, shiitake mushroom and chives. Serve separate bowl of wasabi and soy sauce.
Add finely cut spring onion, fresh sea lettuce or fried shallots for extra kick.
This simple soup is full of vitamins and minerals and made from dry ingredients.
Soak dried kelp (kombu) and shiitake in cold water, wash well, cover with water and bring to simmer .
Add soup vegetable if preferred.
Keep stock level up by adding fresh water.
Add soy sauce, bonito flakes, and miso to suit your taste.
(Add a little at a time and keep tasting until you find
It pleasant, not bland).
Do not boil once miso is added.
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