Assorted Sashimi(Serves4)
- 6-2/2 oz.(180 g) fresh tuna fish fillet(maguro)
- 2/3 ib.(300) porgy (red sea bream;tai)
- 1/3 ib. (150 g) fresh cuttlefish or squid(ika)
- 1 sheet purple laver seaweed(nori)
- 1 halfbeak fish(sayori) (3" or 8 cm long)
- 1 small gherkin cucumber
- 4 cockles (torigai)
- 1/4 c. shredded chinese white radish (daikon) wasabi(Japanese horseradish) and soy sauce, as desired
-Slice the tuna into 3/8"(1 cm) thick strips. Cut the porgy into 1/8" (.5 cm) thick diagonally-cut slices. Set aside. -Remove the head, entrails, outer skin, and membrane from the cuttlefish(illus.1).
Cut in half lengthwise. Make a horizontal slash in one of the pieces on the interior; donot cut all the way through(illus.2).
Insert a sheet of nori inside (illus.3),
and cut into 3/8" (1 cm) wide strips. Cut the other half of the cuttlefish into thin slices, and roll into flowers(Chinese Apetizers and Garnishes). -Roll the gherkin cucumber inside the halfbeak fish fillet. Cut into pieces. Score the cockles and ark shells (with a crosshatch cut), wash each separately, and set aside. -soak the shredded white radish in ice water about 30 minutes. Drain well before using. -Neatly arange the ingredients separately on a serving dish. Dip in a mixture of wasabi and soy sauce to eat.
Cutting sashimi is an art; the important things to remember are that the knife should be sharp, each cut should be made in a single stroke, and the resulting piece of fish should be as smooth as a piece of marble. Sashimi should be stored in the refrigerator at a temperature between 37.4 and 41 F(3 to 5 c), and is best if eaten the same day it is prepared. If there are leftovers, it is best to serve them cooked rather than raw.
If halfbeak fish is unavailable, substitute any other fresh salt water fish.
Fresh Shrimp Appetizer (Serves 4)
- 4 Live prawns (about 4 to 4-3/4" or 10 to 12 cm)
- 1 lemon
- 4 plum leaves (oba; illus. 1)wasabi(Japanese horseradish), as desired
- 3 T. Rice vinegar
- 1-1/2 T. water
- 1-1/2 T. soy sauce
Wash the prawns. Remove the heads and blanch in boiling water. Remove as soon as they turn red in color,then soak in ice water. Cut half of the lemon into thin rounds, and quarter the other half.
Shell the shrimp and make 2 to 3 slashes down the back of each; do not cut all the way through (illus.2) Fill a bowl with ice water and ice cubes, then add the shrimp. Stir the shrimp around in the ice water with a pair of chopsticks or a spoon for 1 minute (illus.3), until the flesh of the shrimp becomes firm, and it shrinks and curls up.
Place some crushed ice in a serving bowl, then top with the lemon rounds. On top of this place the shrimp and the wasabi. Dip in 1 to eat. Place the plum leaves, the shrimp heads,and the quartered half lemon on a small dish and serve on the side.
- The shrimp can be wrapped in the plum leaves before eating for variety.
- If plum leaves are unavailable, parsley may be used as a substitute.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น