Today's cooking is Kaisend-don.
Kaisen means seafood, and kaisen-don consists of assorted raw seafood, Sashimi, on a bowl of sushi rice.
If you like Sushi, this dish would be never better for you
Ingredients
-Sticky rice (Japanese rice or Korean rice) 180g
-Raw salmon: 80g
-Raw tuna: 80g
-Other optional raw fish (such as clams, macarels, etc): 80g
(refrain from the old ones)
-Vinegar: 18g
-Salt: 2.5g (one tea spoon)
-Suger: 20g
-Soy source (when you eat)
-Wasabi (Japansese herb - When you eat)
Recipe
1. Wash rice with hand which grasps a ball, about 20 times, like "stir the inside of a ball"
Stir round and round in the same direction, without putting in power too much.
Don't grind so forcibly that rice breaks, or don't turn early.
Rice is measured correctly and washed gently.
Time is quick as much as possible!
This is important.
2. Make rice flooded for 30 minutes
3. Throw the water and again put the fresh water into the pot as double and a half amount of rice
3. Put the pot with on the gas and put water and cover it with the pot cap.
(Do not open after this until #8)
4. Start boiling with middle fire for five minutes
5. Hear the boiled sounds and make fire small to hear the sound calm
6. Keep boiling for 30 minutes
7. Turn off the fire and wait for another 10min (Do not open yet!)
8. Rice is ready
9. Besides rice boiling, prepare the sushi liquid. Mix vinegar, sugar and salt and stir well.
(until the particles of sugar and salt are gone)
10. Then mix with rice and the sushi liquid(#9) and make it cool down in the room temperature
(Do not press pieces of rice. slush it by big spoon)
11. Cut and slice raw fishes as one bite size
12. Put sliced raw fish on the rice in the bowl
13. Put soy source and Wasabi as much as you prefer
14. Done!
Amazing Japanese cooking skills, huh.