Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.id like to get a recipie for some Japanese sashimi and dango balls?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(id like to get a recipie for some Japanese sashimi and dango balls?),it will help you,my kids.
Answers:
How to prepare common raw fish and cooked fish used for sushi.
*Make sure to purchase fresh fish from a certified store/dealer.
*Make sure to keep your hands, a knife, and a cutting board clean before you begin.
Difficulty: Hard
Time Required: 30
Here's How:
1. Buy a block of fresh maguro (tuna) and shape it into a rectangle. Slice it diagonally into smaller rectangular pieces.
2. Buy fresh and clear squid. Take out the guts, the head, and legs, and peel the skin. Cut the squid open into a flat piece and cut it to thirds vertically. Then, cut each sheet of squid into smaller rectangular pieces.
3. Buy extremely fresh mackerel. Take the guts out and fillet the fish. Soak the slices in rice wine vinegar for one hour. Wipe the fish well with a paper towel and peel the skin. Slice the fish into smaller pieces diagonally.
4. Buy fresh sea bream and scale the fish. Take the head and the guts out and fillet the fish. Remove the small bones. Salt over the skin and put in on cutting board. Pour boiling water over the fish and cool it in ice water immediately. Dry the fish with a paper towel and cut the fish slices into smaller pieces.
5. Buy fresh scallops and wash in salt water. Remove the white part on the side. Cut it in half horizontally and pour boiling water over the slices. Dry the slices with a paper towel.
6. Buy boiled octopus and wash well. Cut it into smaller rectangular pieces diagonally.
7. Buy middle sized shrimp. Wash shrimp and take the heads off. Put a bamboo skewer into shrimp from the head to the tail. Boil the shrimp in salted water in a couple minutes. Stop the heat and drain the shrimp. Cool the shrimp and remove the skewer and remove the shell off. Cut horizontally along the belly and flatten the shrimp. Remove the vein and wash the shrimp and dry with a paper towel.
8. Buy prepared eel and boil it in salted water for a couple minutes. Mix 1/5 cup of sugar, 1/3 cup of soysauce, and 3 tbsps of sake rice wine in a pan and simmer eel for 10 minutes. Cut the cooked eel into smaller rectangular pieces.
What You Need:
* fish/seafood
* vinegar
* sake
* sugar
* soy sauce
Title: Dango Jiru (Dumplings with Miso)
Categories: Japanese, Seafood
Yield: 6 servings
3 c Dashi
1/2 c Miso
1/4 pk Mochi-flour
2 Stalks green onions
1 lb White fleshed fish
1/4 ts Gourmet powder
1. Add enough Mochi-flour to make a stiff dough for
dango, roll into small marble sized balls and make a
slight impression on each side, by pinching.
2. Drop balls into boiling dashi.
3. Cut fish into small pieces. Grind Miso in
surabachi.
4. When dango (dumplings) rise to the top, add the
fish and the miso.
5. Add the gourmet powder and garnish with chopped
green onions.
From: Sukiyaki, The Art of Japanese Cooking and
Hospitality Shared By: Pat Stockett
Other Answers:
Sashimi: Find a good cut of fresh fish. Slice into bite size pieces. Garnish with soy sauce and wasabi. Enjoy!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.id like to get a recipie for some Japanese sashimi and dango balls?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(id like to get a recipie for some Japanese sashimi and dango balls?),it will help you,my kids.
Answers:
How to prepare common raw fish and cooked fish used for sushi.
*Make sure to purchase fresh fish from a certified store/dealer.
*Make sure to keep your hands, a knife, and a cutting board clean before you begin.
Difficulty: Hard
Time Required: 30
Here's How:
1. Buy a block of fresh maguro (tuna) and shape it into a rectangle. Slice it diagonally into smaller rectangular pieces.
2. Buy fresh and clear squid. Take out the guts, the head, and legs, and peel the skin. Cut the squid open into a flat piece and cut it to thirds vertically. Then, cut each sheet of squid into smaller rectangular pieces.
3. Buy extremely fresh mackerel. Take the guts out and fillet the fish. Soak the slices in rice wine vinegar for one hour. Wipe the fish well with a paper towel and peel the skin. Slice the fish into smaller pieces diagonally.
4. Buy fresh sea bream and scale the fish. Take the head and the guts out and fillet the fish. Remove the small bones. Salt over the skin and put in on cutting board. Pour boiling water over the fish and cool it in ice water immediately. Dry the fish with a paper towel and cut the fish slices into smaller pieces.
5. Buy fresh scallops and wash in salt water. Remove the white part on the side. Cut it in half horizontally and pour boiling water over the slices. Dry the slices with a paper towel.
6. Buy boiled octopus and wash well. Cut it into smaller rectangular pieces diagonally.
7. Buy middle sized shrimp. Wash shrimp and take the heads off. Put a bamboo skewer into shrimp from the head to the tail. Boil the shrimp in salted water in a couple minutes. Stop the heat and drain the shrimp. Cool the shrimp and remove the skewer and remove the shell off. Cut horizontally along the belly and flatten the shrimp. Remove the vein and wash the shrimp and dry with a paper towel.
8. Buy prepared eel and boil it in salted water for a couple minutes. Mix 1/5 cup of sugar, 1/3 cup of soysauce, and 3 tbsps of sake rice wine in a pan and simmer eel for 10 minutes. Cut the cooked eel into smaller rectangular pieces.
What You Need:
* fish/seafood
* vinegar
* sake
* sugar
* soy sauce
Title: Dango Jiru (Dumplings with Miso)
Categories: Japanese, Seafood
Yield: 6 servings
3 c Dashi
1/2 c Miso
1/4 pk Mochi-flour
2 Stalks green onions
1 lb White fleshed fish
1/4 ts Gourmet powder
1. Add enough Mochi-flour to make a stiff dough for
dango, roll into small marble sized balls and make a
slight impression on each side, by pinching.
2. Drop balls into boiling dashi.
3. Cut fish into small pieces. Grind Miso in
surabachi.
4. When dango (dumplings) rise to the top, add the
fish and the miso.
5. Add the gourmet powder and garnish with chopped
green onions.
From: Sukiyaki, The Art of Japanese Cooking and
Hospitality Shared By: Pat Stockett
Other Answers:
Sashimi: Find a good cut of fresh fish. Slice into bite size pieces. Garnish with soy sauce and wasabi. Enjoy!
correctness,It's Non-profit and only for informational purposes.
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