Japanese cuisine consists not only of delicacies, but also of dietary dishes which can be prepared also at home. Rolls and sushi are cooked from a fresh fish, rice and vegetables. That they turned out tasty and were pleasing to the eye, it is important to learn to cut correctly fish and to arm with a sharp knife.
It is required to you
- fish (salmon
- eel
- tuna
- perch);
- sharp knife or special Japanese knife - a deba a turmoil.
Instruction
1. Hosomaki (thin rolls with one-two ingredients) In this type of rolls a stuffing is wrapped in a fur coat from rice, raspredelnny on a leaf to a hole (Japanese seaweed). At the seeming simplicity it is difficult to cook these rolls because roll has to turn out hard and uniform. Therefore cut some fillet of fish (salmon, a tuna, an eel) long narrow strips up to 1 cm wide. If as additive ingredient vegetable is used (for example, classical combinations a salmon avocado or an eel cucumber), then it is cut by the same strips. Shrimps for a stuffing aren't cut, they are just displayed in a straight line, as a rule, by two shrimps for one roll.
2. Fish cut Futomaki (thick rolls with several ingredients, to five-six), as for a hosomaka. Difference of these types of rolls only in number of ingredients. In one roll there can be three fish species and several types of vegetables.
3. Saimaki (rolls inside out) In these rolls a leaf to a hole keeps within on a rice pillow, and fish is used or as a stuffing (California), or for reversing (Philadelphia), It is possible to add up to three additional ingredients, including sauces (for example, the Japanese mayonnaise). Their preparation seems difficult, but it only at first sight. Cut fish for a stuffing also as for a hosomaka, and for reversing thin wide strips are required. For this fillet of fish cut obliquely, as a rule, slices turn out rectangular. You don't hurry that strips didn't tear, don't do them too thin, they have to be slightly transparent, about 2 mm thick. Carefully lay out the prepared roll on wide strips of fish, densely inwrap and already then cut on a part.
4. Temaki (literal translation with Japanese - "the rolls created in hands") Fish cut on thick (to 1 cm) rectangular strips obliquely, and then cut each slice on the diagonal that two triangles turned out. Such type of cutting is convenient when twisting as it repeats a temaka form.