I was really excited about this post, and planned it such to appear over the weekend so you guys will have the time to try it out, and since it’s a Sunday, to also battle the MONDAY BLUES 😦
First, we begin with the sushi, which is the toughest to make out of the four dishes. Ingredients are very important here, and that is, the sushi rice – I used the following brands: Kokuho Rice, Mizkan Sushi Seasoning and Temakiyasan Roasted Seaweed (see below) I got all of them from Cold Storage.
Cook time 20-30 minutes
1. Cook the sushi rice as you would for normal rice (that is, rinse the grains. I used 1 cup of sushi rice to 1.5 cups of water in the rice measuring cup, and cooked them in a rice cooker).
2. Once it’s cooked, and while it’s hot, remove the rice from the cooker and mix it with 1 to 1.5 tablespoons of sushi seasoning.
3. Let it cool to room temperature – my sister likes to fan the rice for some reason.
4. With a bamboo mat (which I think Daiso would sell), place the seaweed on top, then the sushi rice. You can then add your desired fillings, but here, I used Japanese cucumbers (it’s has a crunchier texture and bite to a normal cucumber, and is available at NTUC Fairprice and Cold Storage), crab meat (the normal kind you’d use in steamboat), mayonaise, and Ayam Brand Tuna (I used the plain ones, but I reckon the spicy ones would be tasty too).
5. Simply proceed to roll!
#2 Cha Soba
I cheated for this one – use Cold Storage’s house brand: First Choice. Instructions are on the pack, and simply boil the noodles in hot water, then chill it in ice-water, and simply serve with the sauce and seaweed flakes which is in the pack too.
#3 Chawanmushi (Japanese Steamed Egg)
I followed Allrecipes.com ‘s recipe, but made a few changes to it.
Prep time 5 minutes
Cook time 10 minutes
1 cup chicken stock
1 dash sake (I substituted this with Shao Tsing Hua Tiao Jiu)
1/2 teaspoon soya sauce
Crabmeat, Japanese fish cake, mushrooms (to your preference)
1. Whisk the eggs while slowly adding the chicken stock, sake and soya sauce.
2. Add crabmeat/fish cake/mushrooms and pour into two teacups.
3. Proceed to steam till cooked (takes about 10 minutes or so) – the top should not be entirely firm but also make sure the the insides are cooked. You wouldn’t want a runny egg yolk.
Complete the meal with Japanese brown rice tea (which I drink at the moment) and fruits. But things to take note of, are the cost of the ingredients. The sushi rice was about $10, the seaweed about $5 and the seasoning $4-$6. I was quite :S about prices, but went ahead with it anyway. Nevertheless, I really enjoyed preparing this meal, hope you guys will too! 🙂