Dishes Japanese cuisine are becoming more and more popular in our country. Especially loved by many sushi and rolls. The last connoisseurs love for the appetizing look of mini-rolls, satiety, convenient format. Rolls are served in many restaurants today. But everyone can cook them at home on their own.
For this you need:
- wish;
- a set of suitable products;
- kitchen utensils and tools.
The process will take about 45 minutes.
A set of products for homemade rolls
Making rolls at home is easy. For this you will need the following ingredients:
- rice vinegar;
- special seaweed nori;
- soy sauce;
- a fish;
- cucumber, avocado, salad greens (to taste);
- pickled ginger;
- wasabi.
All products must be fresh and of high quality.
As additional ingredients other products can be used for rolls: various caviar (black, red, flying fish etc.), several types of fish, eel rolls, shrimp and crabs, mussels and octopuses, all kinds of sauces, including spicy, creamy and hard cheeses, crab sticks, sesame seeds and other products.
The basis of rolls and sushi is rice. You need to buy a special kind of cereal. Rice is sold in specialized departments of large stores, and sometimes it is also found in ordinary ones, among the shelves with cereals, and is called “Rice for rolls, sushi, japanese rice". Groats are cooked using a special technology. secret delicious rice of the rolls is rice vinegar. It is added about 5 tablespoons to half a glass of rice when cooking.
Rice turns out crumbly, but still a viscous consistency, and this is necessary so that our chopped rolls do not fall apart.
Take 2 cups of rice, rinse well cold water. Pour 2.5 cups of cool water, cover the saucepan with a lid and bring to a boil over high heat. After boiling, reduce the heat to a minimum, and leave the rice to cook for 12 minutes.
After we remove the pan from the heated burner, and leave to infuse for 15 minutes. Do not open the lid when you remove the dishes from the fire, everything is done with a strictly closed lid, otherwise the effect may upset!
While our rice is infused, prepare the vinegar. To do this, for 2 cups of rice, we need to take 50 ml of rice vinegar, 30 g of sugar and 10 g of salt. Mix all the ingredients and heat slightly, you can in the microwave for 20-30 seconds.
We shift the infused rice into a wide bowl and pour evenly with our vinegar mixture. The composition is quickly absorbed into the finished rice and it turns out what you need for the right rolls.
Nori (pressed) sea kale) are purchased dry in layers in vacuum packaging. I usually buy Sensei or Shibuki nori. There are usually 10 sheets in a pack. Any fish can be used: raw, pickled, salted, smoked. The choice of this product depends on the taste preferences of the connoisseur of Japanese cuisine. As the most common, I take salmon and trout.
Soy sauce is recommended to choose natural, concentrated, without preservatives. If desired, it can later be diluted with water to taste. The best, in my opinion and taste, Kikkoman soy sauce, by the way, I choose rice vinegar of the same brand. It is used sparingly, so it is better to immediately buy more expensive and enjoy a bright and natural taste.
Ready rolls are served on wide dish along with thin slices of pink pickled ginger and wasabi (Japanese horseradish). A separate bowl with soy sauce is put on the table, in which it is necessary to dip the rolls. They eat rolls with wooden chopsticks, you need to get used to this, over time you will be able to take even the smallest pieces with chopsticks.
Cooking tools
The list of tools includes several fixtures. These may include:
- machine for making rolls;
- bamboo mat makisa;
- sharp knife for cutting rolls.
Some home cooks use cling film in the cooking process. A blank of nori, rice, fish, and other components is wrapped in it. It is believed that this way the rolls are more accurate and dense. But practice shows that the use of makisa or a special machine allows you to optimize the process.
Bamboo mat is considered a versatile tool for making rolls. It has been used by Japanese chefs for centuries. The rug is easy to work with. A little practice is enough, and you will get rolls no worse than restaurant ones.
On a rug wrapped around cling film, spread the rice with a layer of 1 cm, put our filling on top of the rice - you want cucumber fish and cream cheese, or shrimp, avocado, leaf salad and wasabi. You can experiment and even put everything at once, it all depends on the flight of your imagination.
After you have rolled the roll, transfer it to a cutting board and cut it into 6-8 pieces with a sharp knife.
It's not that hard to do simple rolls at home. You can make rolls with rice outside, and decorate with a piece of fish, or roll in caviar or sesame seeds. Such rolls are called Uramaki or Saimaki, all of you probably know the popular names of such rolls - California and Philadelphia.
Such rolls are made in much the same way as regular rolls, only first you apply rice to the nori, and then turn everything over so that the rice is on the bamboo mat, and nori is on top of it. Spread on a sheet of algae desired filling and turn, as in the first option.
Then press the folded roll well so that the rice does not fall off anywhere, and roll it over caviar, sesame seeds, or decorate with pieces of red fish.
Then carefully cut, put on a dish and enjoy gourmet delicacy Japanese cuisine, prepared at home, with their own hands.
Bon appetit and good company!
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The way to the hearts of all mankind, and not just men, lies through the stomach. So site collected for you 15 dishes that would be great to be able to masterfully cook. They can be yours signature dishes, and your family will only be grateful to you for this. Bon appetit!
Pasta with cheese
Boil pasta according to package instructions. Melt for the sauce butter(1/2 pack), add 4 tablespoons of flour, beat it all up, add about 2.5 cups of milk or cream and beat again. Add spices to the sauce, beaten egg yolks (2 pieces) and grated soft cheese. Put the sauce on medium heat for a few minutes, stir. Pour sauce over pasta and place in oven for 10 minutes or until tender. golden brown. After cooking, you can sprinkle the dish with the remaining grated cheese.
Italian omelette frittata
Preheat the oven. Mix 8 eggs, 1/4 cup milk, salt and pepper in a large bowl. Postpone.
Fry 3 slices of bacon in a cast iron skillet over medium heat. Add to them 1/2 chopped onion, a cup of cherry tomatoes and a handful of cauliflower or chard leaves. Cook for about 30 seconds and then pour the egg mixture into the skillet. Sprinkle grated cheese on top. First, hold the omelet on the stove for 30 seconds, and then put it in a preheated oven and bake for 10 minutes.
The perfect chicken in the oven
For cooking perfect chicken in the oven you need only three ingredients: pepper, salt and the chicken itself. First, you first need the meat to reach room temperature. Do not wash the chicken under water - all possible bacteria will be killed by the high temperature in the oven. Preheat oven to 230°C. Use paper towels to dry the chicken inside and out. Salt and pepper it well - and from the inside. Tie the chicken with a thick thread starting from the legs. Then sprinkle it with the remaining pepper and salt and place in the preheated oven for 50-60 minutes. During all this time, do not remove and do not lubricate it with oil. After the desired time has elapsed, remove the chicken and let it rest for 15 minutes. Only after that you can begin to remove the thread and prepare the meat for serving.
baked vegetables
Preheat the oven. Mix together all the vegetables: 1 large head of broccoli, chopped zucchini, a cup of cherry tomatoes, 3 carrots, cut into rings, mushrooms. Add 1/4 cup to them olive oil, 2-3 teaspoons of salt and black ground pepper. Divide the vegetables into two equal parts. Roast each serving of vegetables for 35-40 minutes, taking them out of the oven and stirring every 15 minutes.
Grilled cheese sandwich
Prepare 2 slices of sandwich bread, 2 slices of butter, 2 slices of cheese and salt. Melt 1 piece of butter in a frying pan over low heat. Toast the bread on one side, gently moving it along the pan. Remove the bread from the pan, put the cheese slices on one slice and another slice on top, so that the toasted sides of the bread are inside. Melt the butter again in the skillet and sear the sandwich on both sides over low heat, moving it gently across the skillet to prevent burning.
cocoa brownie
Preheat oven to 160°C. Mix 10 tablespoons (140 g) butter, 1/4 cup (250 g) sugar, 3/4 cup and 2 tablespoons natural cocoa and 1/4 teaspoon salt in a medium heatproof bowl, place it over a saucepan of simmering water, stirring until the butter melts. Remove bowl and set aside for a while. Add vanilla and 2 large eggs to the mixture, stirring vigorously. When the mass becomes homogeneous, add flour and mix, and then beat the dough with a wooden spatula or a rubber spatula. Bake the dough in the oven for 20-25 minutes, cool and cut into 16 or 25 squares. Can be served with fresh berries.
The perfect steak
Remove the steak from the refrigerator 45 minutes before cooking and pat dry thoroughly with paper towels. Season with salt and pepper and leave to rest for another 45 minutes to bring the meat to room temperature. Put on a strong fire cast iron pan. Dry the steak again with paper towels. Add 2 tablespoons of vegetable oil to the pan. Put the steak in the skillet. Without touching it, let the steak fry for 2 minutes. Turn it over after 2 minutes and fry on the other side. For 8 minutes (for a thicker cut of meat) or 6 minutes (for a smaller cut), continue turning the steak every 2 minutes until it reaches an internal temperature of 65-70°C. Then add 3 tablespoons of butter to the pan. When it's almost melted, add 5 sprigs of thyme to the pan. Then pour the meat with melted butter, turn over and repeat the procedure. Remove the steak from the pan, let it rest for 10 minutes, cut and serve.
Guacamole
Place 5-6 vegetable physalis or green tomatoes in a blender, add 1/4 cup chopped cilantro, 1 large garlic clove, coarsely chopped, 1/4 white onion, 2 chili peppers, 1 tablespoon freshly squeezed lime juice and 1/2 teaspoon spoons fine salt. Mix. Then add the avocado pulp to the mixture and mix again until you get homogeneous mass. Add some water if needed and serve.
Pasta with tomato sauce
Put chopped and peeled fresh tomatoes or canned tomatoes in a saucepan, add 5 tablespoons of butter, 1 medium peeled onion, cut in half, and salt. Cook over very low but steady heat for 45 minutes or until the sauce thickens, stirring occasionally. Boil pasta, pour sauce over them and sprinkle with grated cheese.
Fried greens
Wash the greens thoroughly - choose what you like. This recipe uses kale, mustard leaves, chard. Heat up the pan, add vegetable oil, sliced onion, finely chopped garlic and fry until the onion is soft. Then start adding greens, and to speed up the cooking process, you can add a little water. When the greens are ready, garnish the dish with nuts, drizzle with lemon juice and serve.
fluffy pancakes
First of all, we need to break 3 eggs and carefully separate the whites from the yolks, beat the whites with a pinch of salt. Eggs should be taken cold for egg whites to beat better.
Then mix the yolks with cinnamon, sugar, vanilla and soda, beat everything with a whisk and add 2 cups of 10% cream and 2 cups of flour in parts. Knead the dough until smooth. Carefully fold the beaten egg whites into the batter.
Pour a portion of the dough into the middle of a well-heated pan with a ladle - such an amount that the pancakes do not spread and remain 10-12 cm in diameter. Fry the pancake on both sides. Serve with honey maple syrup or jam.
Mashed potatoes
Boil about 8 small potatoes over low heat. In a mixing bowl, combine 1/2 teaspoon salt, pepper, garlic powder, 1/2 cup sour cream, 1/2 cup grated cheese and 1/4 cup unsalted butter. Add the boiled potatoes to the bowl with the other ingredients and mix on medium speed until creamy. Serve.
Baked salmon with garlic and mustard
Preheat oven to 230°C. In a small bowl, combine 2 tablespoons finely chopped parsley, 2-3 garlic cloves, 1/2 tablespoon Dijon mustard, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/8 cup olive oil, and 2 tablespoons lemon juice. Place 4 pieces of salmon fillet on a baking sheet, pour generously with sauce and place lemon wedges on top. Bake for 12-15 minutes.
Beef stew
In a large bowl, mix together 1/4 cup flour, salt and pepper. Clean the beef excess fat and tendons and cut into cubes. Put the meat in flour, mix and set aside.
Melt the butter in a thick-sided skillet. Remove excess flour from the meat and add it to the pan. Fry for 4-5 minutes.
In a saucepan, combine onion, pepper, salt, tomato paste and leave on fire for 2 minutes. Add the remaining flour and cook again, stirring, for 1 minute. Add dry red wine and simmer until the mixture thickens, about 3 minutes.
Then put the meat in the pot with the mixture, add the broth, Bay leaf, thyme and stir. Increase heat to high and bring to a boil. Then reduce heat to low and simmer for 1 hour.
Chop the carrots, celery, potatoes and add them to the pot. Simmer over low heat, stirring occasionally, until vegetables and meat are tender.
Remove meat from heat, add green pea and serve.
So, the choice of equipment depends on what methods of brewing beer you will use when preparing:
- Malt extracts. The easiest, most affordable and fast way- from hopped malt extracts (malt and hops are brewed in the required proportions, according to the recipe, and supplied as a concentrated extract). If you follow the simplest rules of disinfection and the recommended proportions, you will get a decent homemade beer that will taste like the extract you have chosen. These beers are difficult to mess up, easy and not troublesome to prepare, but there is no element of creativity in the preparation.
- All-grain (grain)- you have to prepare your own beer wort, filter it and ferment it. To prepare in this way, you will need a recipe (with the necessary proportions of malt, hops, spices, temperature pauses etc.), the ingredients themselves and the yeast. Brewing beer in this way is more difficult, but most likely the beer will have bright taste and also you can bring your own ideas to the recipe or even develop your own recipe.
- It is also worth mentioning the ways in which blend of malt extracts and boiled malt. They are similar in complexity to all-grain, but the use of extracts allows you to achieve some flavor effects.
- Fermenter (hermetically sealed container with a water seal).
- Thermometer for measuring the fermentation temperature (may be included with the fermenter).
- System for pouring beer into bottles with the possibility of decanting from the yeast residue. It can be either a faucet with a pouring tube or an overflow siphon with a holder.
- Sealed bottles for poured beer (plastic or glass) in the right amount.
- A device for stirring (preferably plastic, so as not to scratch the container).
- Knife for opening cans.
Of the ingredients you will need:
- Hopped malt extract sized for the liter of your fermenter usually comes with yeast already.
- From best to worst - unhopped extract (sometimes already hopped) or 1kg dextrose or 1kg invert sugar
- Lollipops to add when bottling, or 150-250 gr. dextrose, or again sugar.
- Means for disinfection and washing of equipment and bottles (you will need 2 times per preparation cycle).
- Required amount water
When making beer from malt, hops and yeast, you will need almost all of the above equipment, as well as a mash tank in which to brew. It is worth mentioning that as the simplest container, you can use a good, large saucepan, mash bag and thermometer.
At the moment, from the equipment designed for the preparation of more than 20 liters of beer, which we can offer you - BeerZavodik home mini breweries and the Brewmaster fermenter. In both versions, you can prepare 23 liters of beer from malt extracts (BeerZavodik and Mini and Standard already include the first filling).
Sushi and rolls have long been a favorite dish oriental cuisine. They are eaten in special restaurants, ordered to be delivered by courier to your home or office. Some Japanese food lovers organize themed parties where these dishes are the main treat. You can cook them at home, which will turn out to be more financially profitable. True, not everyone knows what is needed to make sushi and rolls and how to make them yourself.
What do you need to buy for cooking?
If you decide to have a Japanese party at home and want to surprise your guests with dishes from this cuisine, cook rolls and sushi. At first glance, it may seem that this is a very tedious process that requires special training. But in fact, there is nothing complicated in this.
As a rule, everything you need to make rolls or sushi is located in one department in supermarkets. This is very convenient because it allows you to select everything necessary ingredients in just a few minutes and save time on shopping. You will need a package of top quality nori seaweed, about 1 kilogram of Japanese round-grain rice and about 300 grams of flying fish roe.
Soy sauce is indispensable for sushi and rolls. When choosing this ingredient, it is important to ensure that the label does not contain the words "mushroom", "shrimp flavor" and other flavors. For the preparation of rolls and sushi, you must choose only classic soy sauce, and always in a glass bottle. For seasoning rice, you need rice or vinegar. Don't forget the seasoning ready meal- pickled ginger and Japanese wasabi mustard.
As a filling, you can use fried or smoked eel, salted red fish. You will also need fresh cucumbers and ripe avocados. Depending on what kind of roll you are going to cook, it may come in handy chicken eggs(for cooking Japanese omelet), lemon, crab meat, caviar. Often, sesame seeds are used for decoration.
What to do with rice?
To properly cook rice, it must first be washed very well under running water. This must be done at least 7 times, until after washing the liquid becomes transparent, without a white precipitate. Then rice groats pour water in a ratio of 1: 1 and put to cook on a strong fire under a closed lid. You can use a multicooker. You do not need to salt the water, as the finished rice is then seasoned with rice vinegar. Cooking time is 20-25 minutes.
The cooked cereal should be transferred from the pan to a wooden bowl. It is allowed to use porcelain, glass, but not metal. When dressing rice with vinegar, the metal can oxidize, and this makes the dish dangerous to eat. If the walls of the dishes are moistened with water, then the rice will not stick to them. While it's hot, you need to add to it rice dressing and mix thoroughly with gentle movements from the bottom up. So the rice does not turn into porridge and absorbs the marinade well. After that, it must be collected in a slide, covered with a waffle towel and allowed to cool slightly.
Before starting cooking, you should make a special solution for hands. It is necessary for disinfecting hands during work so that rice does not stick to them, as well as for better gluing rolls and sushi. This solution is made from water, rice vinegar and lemon juice. The volume of water used should be such that the palm can freely dive into it, this is approximately 400 grams. rice vinegar is taken in the amount of two tablespoons, and lemon juice is squeezed out of a quarter of the fruit.
It is desirable to form rolls and sushi only from warm rice, the temperature of which is slightly higher than body temperature. This is how it fits best. But from the cooled rice, sushi will disintegrate.
To breed wasabi, you need to take finished powder and add cold water to it in a ratio of 1: 1. When stirred, a sharp specific smell should appear. You should not dilute too much powder immediately, as it loses its taste after a few hours. It is better to do it in small portions.
How to shape sushi?
To prepare a serving of sushi, you will need the following set of products:
- seasoned rice;
- fillet of red fish;
- nori seaweed;
- sesame;
- wasabi;
- soy sauce;
- pickled ginger.
You should start making sushi by preparing the filling. If you are going to cook them from fish, then use the fillet from the abdominal part. Here the meat will be most elastic and will not decay. The pieces are cut diagonally, their thickness is about 3-5 millimeters. Shrimps are also good as a filling.
Before taking a handful of rice, dip your fingers in the prepared solution. This procedure will prevent pathogenic bacteria from entering the roll. Then, with your right hand, scoop up about 20 grams of rice and form a small ball out of it. Take a piece of fish in your left hand, put rice on it, press down slightly, and then turn over and smooth out the sushi. For decoration, you can use strips of nori and sesame seeds. For cutting algae, it is better to use scissors, as the knife can become dull very quickly.
How to form rolls?
To make rolls you will need:
- seasoned rice;
- nori seaweed;
- fillet of red fish;
- sesame;
- wasabi;
- soy sauce;
- pickled ginger.
To form rolls, you need to purchase a makisa - a special mat with which you can spin the roll. A feature of such a device is that it is flexible in one direction, and rigid in the other. Wrap makisu with cling film so that the rice does not stick to it and does not clog between the reeds. The rug is first wrapped in the transverse direction, and then in the longitudinal direction. Such a technique will not allow the film to jump off during operation.
For rolls, you can use the back fish fillet, you need to cut it with ordinary sticks. The base is nori seaweed. They have glossy and matte sides. Rice should be laid out on the matte side. It has microvilli that will hold the entire contents of the roll and prevent it from crumbling when cut. To prepare one serving, you need half a sheet of nori.
For rice rolls, you will need more than for sushi, about 80-90 grams per serving. When distributing it over the surface of the algae leaf, it is necessary to ensure that the rice layer is even and even, about 0.5 cm thick. From the top edge you need to leave an empty strip. The filling should be laid out in the center in one layer so that it does not fall out when twisting. When rolling the roll, you need to check that the nori strips coincide with each other and stick together well.
It remains to cut the roll. It is advisable to use a sharp knife, and so that rice does not stick to it, it is moistened in prepared water with vinegar and lemon. The roll is first cut in half, and then both parts are folded to each other and two more cuts are made. So all the pieces are the same size.
Preparing the Philadelphia Roll
To prepare the well-known Philadelphia rolls, you will need a little more food:
- seasoned rice;
- nori;
- fillet of red fish;
- sesame,
- cream cheese "Philadelphia";
- cucumber or avocado.
For the filling, you need to use a cucumber without seeds. It is cut into four parts and a strip with seeds is cut off, this will avoid excessive moisture of the roll. Then the cucumbers are cut into thin slices and soaked in cold water to make them crispy. It is better to choose an avocado with pimples on the skin, because it is more convenient to peel it. Cut the fruit into thin slices 2-3 mm thick (their width should be equal to half the nori).
Rice is spread on a sheet of algae over its entire surface. Then sprinkle generously with sesame seeds. Now you need to turn the nori with rice down on the mat and generously coat the reverse side with cream cheese. Then fish, cucumber and avocado are laid out. To make the roll more accurate, the edges of the nori and makisu are aligned, and then wrapped so that the ends of the nori and rice are connected. It remains to cut the roll into pieces.
