Japanese cuisine is very distinctive, with ancient traditions. Many nutritionists are convinced that the Japanese live longer than others due to the fact that the menu of the inhabitants of the Land of the Rising Sun contains a lot of fish (including raw), vegetables and rice, but there are practically no fried and fatty foods. Today sushi, sashimi, rolls, pirosiki, wasabi, pickled ginger and other dishes and spices of Japanese cuisine have come to the taste of millions of people around the world.
It is necessary
- For Kaiso salad:
- - 100 ml of cold water;
- - 100 ml of soy sauce;
- - 2 tsp sake;
- - 2 tsp lemon juice;
- - 2 tsp brown sesame oil;
- - 2 tsp starch;
- - 100 g of dry kaiso seaweed;
- - 3-4 tbsp. sesame seeds (roasted);
- - ground chili;
- - lemon for decoration.
- For Sifudo Chahan:
- - 1 head of onion (medium size);
- - 1 carrot (medium size);
- - 10 cm of leek stalk;
- - 2 sweet peppers (red and yellow);
- - 150 g salmon fillet (fresh);
- - 150 g tuna fillet (fresh);
- - 200 g shrimp;
- - 3-4 tbsp. vegetable oil;
- - 1 egg;
- - 300 g of ready-made sushi rice;
- - ½ cup soy sauce.
Instructions
Step 1
Kaiso salad
Combine soy sauce and ¼ cup water in a saucepan. Put the mixture on fire and heat without boiling. Dilute the starch with the remaining water. Then, stirring continuously, pour it in a thin stream into a saucepan with a heated mixture. Remove thickened sauce from heat, add sesame oil, lemon juice, sake, a pinch of chili and sesame seeds to it.
Step 2
Pour the kaiso sauce over the seaweed and leave to marinate for 1-2 hours. Then place in serving bowls. Garnish with thinly sliced lemon slices when serving. If desired, the Kaiso salad can be additionally garnished with a celery stalk and pickled cherry.
Step 3
"Sifudo Chahan"
Before preparing this dish, wash all vegetables very thoroughly, peel onions and carrots. Then finely chop the onions and leeks, and cut the carrots into strips. For red and yellow bell peppers, remove seeds and partitions, and then cut into cubes.
Step 4
Cut the tuna and salmon fillets into cubes too. Peel the shrimp from the shells, remove the intestinal vein. If you use large shrimp for cooking, cut them into 3-4 pieces.
Step 5
Heat vegetable oil in a frying pan, lightly fry onions and leeks, add carrots and simmer all vegetables together for 3-4 minutes. Then add the bell peppers and shrimps and fry for another 2-3 minutes. Then add the fish to the pan and fry until the tuna turns pale. Then add the egg and mix well.
Step 6
Pour the cooked sushi rice into the pan, add the soy sauce and stir until smooth. Simmer for a minute. Then remove from heat, place in portioned plates and serve.
