Brookvale Public School

Brookvale Public School

Space

Japanese

Sushi Rolls

Ingredients

* Sushi wrapper
* Lettuce
* Rice
* Teriyaki chicken

Method

Prepare Makisu [sushi roll wrapper]
Place Nori makisize of nori [Half size]
Place rice up to half very evenly
Place lettuce and teriyaki chicken
Wrap it
Cut in pieces

Croquettes

Country of Origin : Japan
Given by : Stella, 6T - 2003

Ingredients

* 5 or 6 potatoes (may use pumpkin if you wish)
* Flour
* 1 onion
* 1 egg
* 1 carrot
* Some bread crumbs
* 100g minced meat
* Creamed corn
* Oil

Utensils Used

Pan, knife, wooden spoon & big bowl.

Method

Boil potatoes and mash them.
Cut onion and carrot into small pieces.
Fry onion, carrot and mince meat in a frying pan.
Mix potatoes, onion, carrot, meat with creamed corn in a big bowl.
Take handfuls of mixture and put flour around it.
Dip in egg which is mixed up with some water, coat with bread crumbs and deep fry in oil.

Tempura

Country of Origin: Japan
Given by : Kylie (6T) - 2003

Ingredients

* 4 shrimp
* 4 kisu (white sillago fish)
* squid
* 1/4 pumpkin
* 2 small egg plants (nasu)
* 1/2 gobou (burdock root)
* 4 fresh shitake
* 8 shishito (spicy green peppers)
* small lotus root (renkon)
* 4 oba (beef steak leaves)
* 1 egg
* 2 cups cold water
* 2 cups flour
* 1 cup dashi
* 1/4 cup mirin
* 1/4 cup soy sauce
* 1 cup daikon oroshi (grated radish)
* Grated ginger as desired
* Oil

Preparation

Pumpkin : Remove seed, peel skin, cut into bite size pieces.
Eggplant : Without removing skin, cut tip off, cut length wise, cut halves into strips.
Gobou : Clean well, remove skin with the back of the knife, cut in strips, soak in water to remove aku.
Shitake : Remove stem, score an X on the inner side with a knife.
Shishito : To prevent them from exploding, cut hole.
Lotus root : Remove skin, cut into 6-7mm strips.
Wash beef steak leaves and dry.
Shrimp : Remove shell, head, spine.
Kisu : Remove skin and bones, cut into bite size.
Squid : Remove skin, score the back with an X a few times, cut into 4 to 5cm pieces.
Right before serving, add daikon oroshi, ginger to taste, other options; mix salt, maccha (green tea powder), sansho.

Method

Tempura Batter

Mix egg, add ONLY ice water to ensure crispiness. Use 1:5 ratio, egg to water.
Mix in sifted flour lightly but not completely, with chop sticks.
Make batter immediately before cooking.

Frying

In a heavy pan or skillet, fill pan to about 75% capacity with oil. Heat oil to 160 C to 180 C.
Check readiness of oil temperature by dropping a bit of batter, if it floats to the top immediately, the oil is ready.
Fry harder vegetables first. Avoid using too much batter.
Only fry inner side of shitake and shiso.
Fry all other items on both sides. Fry 3-5 strips of gobou together. Do not put too many pieces in at once! When the outer edge looks cooked turn over. Repeat twice.
Remove completed tempura and place to drain excess oil.
Cook vegetables first, then seafood. Before dipping fish in batter, dust with flour.
Hold shrimp and fish by tail when dipping. Turn as each piece floats to the top. Small bubbles will form at this time.
Remove to rack. Do not overcook.
Tempura can be served either in individual portions or on a large platter. Place daikonoroshi and ginger into tempura sauce.

Deep Fried Chicken

Country of Origin : Japan
Given by : Ryuma (S.C.L) - 2008

Ingredients Used

* Chicken thigh 100-200grams.
* Grated ginger 5grams.
* Grated Galice 5grams.
* Soy sauce 10mls.
* Sake 10ml.
* Salt and pepper.
* Potato starch or corn flour 50g and oil for deep frying pot.

Utensils Used

* Deep frying pot.

Method Used

Cut in three or four pieces chicken.
Marinate chicken salt pepper, Galice ginger, soy sauce and Marin
Dusted with seasoned flour and deep fry.

Boiled Tea Pork

Country of Origin : Japanese

Given by Seiwa : (2/3R) - 2008

Ingredients

* 1 Kg hunk of Pork
* 3 tea bags
* (Sauce) 200ml soy sauce
* 100ml Sake (or White Wine)
* 100ml vinegar
* 3 table spoons of sugar

Utensils

* A pot
*A saucer pan

Method Used

Boiled water, add pork and tea bags for about 40 minutes. And make sauce; Bring Sake, Sugar and soy sauce to boil in a sauce pan, when boiled, turn it off. Place boiled pork in sauce pan for an hour. Slice pork and serve.

Sushi Rolls

Country of Origin : Japan
Given By : Anton (2/3R) & Julius (KD)

Ingredients

(A)
* 1 cup Japanese sushi rice cooked cool.
* 2 Table spoons of rice vinegar
* 2 table spoons sugar
* 1/2 table spoon salt
* 4 sheets sushi Nori (Roasted seaweed) and veges
* 2 small Lebanese cucumber cut into match sticks
(B)
* 185g Tin Tuna
* 4 table spoons mayonnaise
*soy sauce (optional)
* Wasabi (optional)

Method Used

* Combine (A) and hot cooked rice and cool. Set aside.
* Combine (B) set aside
* Place Nori sheet smooth side down on bamboo mat
* Use hand to spread ½ rice over the sheet, leaving a 3cm strip free at the opposite end. Then top with tuna mix & cucumber.
* Roll Up tightly and enclose repeat with remaining ingredients cut in half.

Alternatively you can also put avocado, lettuce, carrots, salmon, seafood sticks etc…..

How to make Temaki-Zushi (Hand Roll)
(1) Place a half sheet of Marumiya Nori in the palm of hand, with the shiny side down.
(2) Spread sushi rice on half of sheet. Top rice with fresh traditional sushi-style condiments (tuna, salmon, shrimp or other seafood, vegetables, wasabi) or create your own masterpiece by adding you own favourite ingredients.
(3) Roll Nori starting from the rice covered edge; point the lower corner edge towards Center and form a cone.