Ingredient:
For the rice:
400 g rice.
A square kombu (kelp) of about 8 inches, cut side edge 2 cm
1 / 2 cup brown rice vinegar Japan
You need an airtight container that seals the lid.
For every cup of rice 1 cup water (or 1 cup and slightly more).
1 tablespoon sugar
2 teaspoons salt
1 / 2 teaspoon MSG
To cover:
4 large fresh raw shrimp
4 fresh raw oysters
125g salmon roe
125 g sea bass, sea bream, tuna, fresh, raw
1 teaspoon rice vinegar or cider
1 tablespoon powdered green horseradish (wasabi), diluted with cold water until a thick paste

How to cook:

To form a ball / dirt. Wash rice in several waters until they come clean, then drain the filter first hour. Place in a heavy-bottomed saucepan with a lid that fit snugly. Close the kombu with rice, but do not touch the bottom of the bucket. Add half a liter of water, cover and place over high heat, remove the kombu just before it boils.

Reduce heat and simmer over moderate heat for 6 minutes, reduce heat and slowly but let simmer for 15 minutes at the end of time until this summer to be very hard for 10 seconds and remove the pan from the heat, let stand for 12 minutes.

Mix the vinegar, sugar, salt and MSG in saucepan over medium heat and heat mezcla.Volcar rice in large bowl and depth, should gradually madera.Verter vinegar mixture over the rice, mixing it with either a spatula or wooden fork, while the cup as much as possible . By recessing and ventilation rice, it was brilliant.

When the rice is cold, wet hands with water that has added a little rice vinegar, and form a ball or balls or dirt around 24 elongated, 25 mm. x 5 cm.

To make the coverage:
Place in a saucepan to boiling water salty. Add vinegar and cook slowly put the shrimp for 1 minute. Cool and drain immediately. Peel the tails, cut lengthwise beneath them, crush them a bit, to prop them open. Cut into two horizontal sections of raw shellfish reefs, and raw muscle three white disks. Cut the raw fish sliced diagonally 5 mm. thick. Spread a little wasabi paste in the middle of each piece of fish and place it with wasabi down for a few ball / dirt.

Place salmon eggs directly on the ball the other / bread and one place above the eggs wasabi. Place the shrimp in the remaining pancakes. Decorate the ball / cake, with some vegetables and cut into very thin rods sticking out of rice this month and a half, here and should include the artist’s hand. Garnish with sliced tomatoes, sliced radishes, sliced cucumbers, onions etc in tufts. Serve with Japanese soy sauce

Teriyaki Sauce Preparation:
* We mix all liquids in a pan and take to a simmer
* Add sugar stirring until completely dissolved
* We’ll reduce sauce until slightly thick texture

The proportion of the ingredients to make the Teriyaki sauce can vary according to the dish.

Incoming search terms for the article:

• sauce teriyaki
• teriyaki

Oriental rice Preparation:

1. Heat a wok or very good iron skillet with oil and moisten
2. Add the green beans and sliced carrots and cook for 3 minutes
3. Add the leeks, zucchinis and cut red pepper, and cook for 5 minutes and season
4. Finally add the bean sprouts and akusay, always keeping the heat to high
5. Cook for about 3 minutes more and add a little soy sauce and broth
6. Finally incorporate the cooked rice
7. Sauté some more minutes and serve our oriental rice

Tuna and Vegetable Sauce

Ingredients:

* Tuna 4 slices,
* Olive oil
* A clove garlic,
* Chile peppers 1
* Chip 1,
* ½ cucumber,
* Radish ½,
* 3 tablespoons mayonnaise,
* Salt
* A little pepper,
* 1 tablespoon lemon,
* 2 tablespoons soy sauce,
* A little white wine.

Preparation:

Method: 1) Chop 1 / 2 cucumber and radish.
2) Mix 1) with 3 tablespoons of mayonnaise, a spoon of lemon and some salt and pepper.
3) Cut a potato the size of match.
4) Fry 3) with olive oil and pour a little salt and pepper chips.
5) Pour a little salt and pepper 4 slices of tuna.
6) Heat 3 tablespoons olive oil in skillet and throw a clove of garlic and pepper.
7) Bake 5) 6) a high heat and pour a little white wine 2 tablespoons soy sauce.
Put chips on plate and put in potatoes grilled tuna and vegetable sauce finally toss in tuna.

Instructions for preparation:

Let’s start by thoroughly wash all vegetables and seafood and then dry them well with a bit of paper towels, for example. We turn to cut and prepared for the batter. Next, prepare the paste for coating, which is prepared twice cadavuna with half of the ingredients specified above. In bowl, beat 1 egg yolk, add half the ice water and beat again lightly with a fork. Then add half the flour and salt and mix well (with a fork, chopsticks …), but never to beat, because the pasta has to be somewhat lumpy.While breaded pieces of the herbal ingredients in the dough (each ingredient separately to avoid mixing flavors), heat the oil to 180 º C in a deep skillet or wok (wok). When the oil is hot, we will fry the pieces in a skillet, making sure that they will remain covered with oil, for 2-3 minutes. Once coated, remove and drain on paper towels. Trying to keep warm while you fry the rest (if you cover with a tea towel, plate, etc. …). In a clean, prepare the second half of the pasta with the remaining ingredients, pasta we use for coating and frying (for a couple of minutes) shrimps, prawns, etc.. That is, we will be repeating this procedure with each of the desired ingredients, avoid mixing in the skillet or wok. Once fried all ingredients, place in a serving dish. To make the sauce, place all dressing ingredients except the ginger in a saucepan on the fire. Bring to boil and cook for a couple of minutes. A ctoninuación, add ginger, stir slightly and serve immediately on a tiny plate (such as special saucers sauces).

Incoming search terms for the article:

• breaded butterfly king prawn
• japanese food tempura

Wonton dough

Ingredients:
1 egg
1 / 3 cup water
2 cups flour
1 / 2 tsp salt

Instructions:
In a medium bowl, whisk the egg. Mix in the water.
In a large bowl, combine flour and salt. Make a hole in the
center of the mixture and slowly pour in the egg and water.
Mix. If the mixture is too dry, increase the amount of water
a teaspoon at a time until dough forms a flexible.

A lightly flour surface, knead the dough until it
elastic. Cut the dough into two balls apart. Cover the balls with
a damp cloth at least 10 minutes.

Cut each ball into four equal pieces. Stretch tallies with the
pieces and cut into 10 squares of 10 and 1 / 2 inches side. Court
squares of these other 3 1 / 2 inches of LASO. Use
any recipe that calls Wonton sheets.

Ingredients
3 pounds chicken parts (thighs, wings)
Goya Adobo with Pepper
1-1/2 teaspoons minced garlic Goya or 3 cloves garlic, chopped into pieces
1 / 4 cup Goya Olive Oil
1 tablespoon vinegar Goya
juice of 1 / 2 lemon
juice of 1 / 2 lime
1 on Sazón Goya with Coriander and Annatto
Goya Corn Oil for frying
Garnish: lemon and lime slices.

Instructions
1. Cut the pieces apart and discard the wing tips. Season well with the marinade, mix the remaining ingredients, except corn oil and pour over chicken. Cover and let marinate for several hours in the fridge.
2. Heat oil to 350 ° F. Fry several chicken pieces at a time, until golden and crisp (8-10 minutes). Remove with a spoon to fry, drain on paper towels and serve immediately with slices of lemon or lime
4-6 servings

Ingredients:
3 tablespoons miso
2 tablespoons wakame seaweed
125g firm tofu
1 spring onion
500ml stock or Dashi kombu seaweed 10g *
15g dried bonito
500 ml water

Preparation:

First prepare the Dashi broth. For this alga kombu clean with a damp cloth and put to soak for half an hour in a saucepan. Cook in the same water over medium heat for 10 minutes.

Remove algae and incorporate half of the bonito flakes. Bring the broth to a boil, remove from heat and allow to stand until the flakes sink to the bottom of the saucepan and strain.

Put the weed in a bowl with water and let soak about 15 minutes, until it is completely open. Drain and cut if necessary.

Cut spring onion into thin slices and tofu cubes small.

Place the miso in a bowl and mix with a little broth. Heat the rest of the broth over low heat and add dissolved miso, seaweed and tofu, without coming to the boil. Eventually incorporate chives cut into slices and remove immediately from heat.

Preparation:
To start, put in a pot to boil water. When it is boiling, add rice and concin …

Incoming search terms for the article:

• bara-zushi recipe

Preparation:
To begin, wrap the tofu with paper towel (or a soft kitchen towel) and place it on top …