California Sushi Roll recipe

Ingredients:

• 1 cup of cooked rice, warm.
• ½ cup of cooked crab meat.
• ½ cup of vinegar.
• ½ cup of sugar.
• 3 tablespoons of golden caviar.
• 2 tablespoons of sesame seeds.
• ½ avocado, chopped.
• Wasabi paste.

Preparation:

1. Mix the vinegar and the sugar in a saucepan and bring to a boil.
2. Cook until sugar has dissolved completely; remove from heat.
3. Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice.
4. Stir the sesame seeds into the rice.
5. Press pickled rice into a square.
6. Cut rice into squares.
7. Press each square so that rice clings, and dab some wasabi paste on each square.
8. Press some crab meat, golden caviar, and avocado on each of the rice square

Chicken Yakitori

• 4 medium chicken legs (thighs and drumsticks), boned
• 1 large green bell pepper
• 8 tablespoons Japanese soy sauce (shoyu)
• 4 tablespoons sake
• 3 tablespoons sugar
• Bamboo skewers soaked in water

Preparation:

1. Cut the boneless chicken leg meat into 1-inch chunks. If some skin separates from the meat, discard it; leave any skin that clings naturally.
2. Halve, core and deseed the bell pepper, then cut it into 1-inch squares.
3. Thread two pieces of meat on to a skewer followed by a piece of bell pepper.
4. Push the meat to one end and keep alternating two pieces of meat with a piece of pepper until you have loaded about 3 inches of each skewer.
5. Thread all the meat in this way, using as many skewers as required. Cover with plastic wrap and refrigerate until needed.
6. Meanwhile combine the soy sauce, sake, and sugar in a small pan and bring to a boil. Lower the heat and heat gently until the sugar has dissolved.
7. Preheat an indoor broiler or an outdoor charcoal grill. Position the skewers 4 to 5 inches from the heat source and grill for 4 to 5 minutes on each side or until the meat is three-quarters cooked.
8. Brush with the sauce and grill briefly on both sides until the meat is almost done. Brush with the sauce a second time and grill for another 30 seconds on each side. Serve hot.

Tempura

Common Ingredients for Tempura:

• shrimp
• squid
• green bell pepper
• eggplant
• satsumaimo (sweet potatoes)
• potatoes
• carrot
• shiitake mushrooms
• renkon (lotus roots)

Batter Ingredients:

• 1 egg
• 1 cup ice water
• 1 cup all purpose flour

Batter Preparation:

1. Beat an egg in a bowl.
2. Add ice water in the bowl. Be sure to use very cold water.
3. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.

Tempura Preparation

1. Prepare the ingredients.
2. Make tempura batter.
3. Heat vegetable oil in a deep pan to 340-350F degree.
4. Lightly dip ingredients in the batter and immediately fry them until crisp. It takes longer to fry vegetables than to fry seafood.
5. Drain tempura on a rack.
6. Serve right away with tentsuyu (tempura dipping sauce) or salt. Tempura is best served hot.
7. *Grated daikon radish is a common condiment.