This traditional dish of Japanese cuisine is considered as a snack or appetizer, and materials are used mainly in red meat fish such as tuna or salmon, but their absence can be used similar but meat sepia-white or golden.

One of the features to prepare this dish in Japan is that the fish must be very fresh, ie not exceed two or three hours of their removal from the sea. That is to say that this feature relates to the majority of dishes prepared with fish also on the eastern country.

The preparation is not complicated and in some cases is accompanied by some vegetables.

Ingredients:

* Fish fillets (preferably tuna or salmon, or sepia or gold).
* Wasabi.
* Shoyu or siya.

Preparation:

The first is to fillet the fish if we buy it whole so it is recommended a knife properly sharpened. We must also ensure that it contains no thorns in it.

Small fillets need to be very thin strips arranged on a plate one after another, while at the end thereof is placed a small portion of wasabi, a spicy paste, then mix well with Siya or shoyu.

To eat Sashimi should take the fish fillet and place on the wasabi to take some of their substance, and then a separate saucer where it is a little siya or shoyu, is necessary to soak the steak.

The mixture is extremely delicious, but be careful not to put too much of either ingredient to not overwhelm the flavors.

You can serve it later with sake or white wine.

Lumpia semarang? Mmmmm …. You’ll like this one with a snack. It was a tasty, especially eaten with a sauce of sugar, delicious … .. This time  will share the recipe for lumpia semarang, good Luck .

Recipe lumpia semarang:

15 sheets of spring roll skin
2 tablespoons flour and 1 tablespoon water, diluted to adhesive
Oil for frying

Recipe lumpia semarang content:

3 cloves garlic, finely chopped
1 teaspoon roasted dried shrimp, finely chopped
50 grams of shrimp, coarsely chopped
50 grams of chicken, roughly chopped
2 eggs, beaten off
200 grams of canned bamboo shoots, sliced lighters
1 tablespoon soy sauce
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 / 2 teaspoon sugar
2 tablespoons cooking oil

Sauce recipe lumpia semarang:

1 clove garlic, finely chopped
300 ml water
50 grams of brown sugar, finely combed
1 / 4 teaspoon pepper
25 grams sugar
3 tablespoons corn starch and 1 tablespoon water, diluted to thickeners

How to make lumpia semarang:

Contents: heat the oil. Sauce garlic and dried shrimp until fragrant. Add the shrimp and chicken. Stir until the color changes.
Set aside on the edge of the pan. Beat in the eggs. Stir until grained. Add the bamboo shoots. stir until wilted.
Enter sauce, salt. pepper powder, and sugar. Cook until absorbed.
Take a sheet of spring roll skin. Give the contents. Fold and roll. Glue with a solution of wheat flour. Fried in oil that has been heated until cooked.
Sauce: Boil the garlic and water until boiling. Enter the brown sugar, pepper powder, and sugar. Stir until dissolved.
Thicken with corn starch solution. Cook until pop-letup.
Serve with sauce lumpia semarang.

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