Sunday, August 16, 2009

We go Japanese tonight

Hubby asked for tempura while we were grocery shopping at Giants this afternoon. So I have decided that we will have some tempura to go with udon noodle soup. The kids however, wanted sushi. So I also bought enough ingredients to make sushi for them. I have made more sushi so that I can make a bento for both hubby and younger son. These are the stuff we had for dinner tonight.

Assorted tempura
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Udon noodle with braised daikon and egg roll.
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Assorted sushi
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Bento for my younger son
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Bento for hubby
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12 comments:

Chow and Chatter said...

lovely food love tempura

Anonymous said...

Hi Baking Mum, the sushi and udon look yummy. Your sons and hubby is so lucky....for the udon what do u use for the soup base..mind to share receipe...
Ek :)

Hugbear said...

For the udon soup, what I did was measure 6 bowls of water (normal rice bowl) and then add a piece of konbu (about 1 inch) and then bring it to a boil. Then discard the konbu and add 6 tsp of dashi powder (1 bowl = 1 tsp dashi powder). Stir to let dashi powder dissolve. Add in about 3 tbsp of Japanese light soya sauce, 4 tbsp of mirin. Taste the soup, if you find it not salty enough you can add a little salt. For me I like to add abt 1 tbsp of miso paste. Use a sieve to dissolve the miso paste into the soup. That is all I do to get the udon soup.

Anonymous said...

Halo BM, i've always been unsuccessful in making sushi. Would you mind sharing what's your secret in making the rice and roll so nice? What type of rice did you use? I've bought those short grain rice from Cold Storage but somehow it still taste so unlike what we have in restaurants.

Anonymous said...

Hi Hugbear,

I did not make sushi for a long time. No time to make except at night but cannot finish, can we keep for next day? By the way, what did you add beside cucumber, crabstick? You use small cucumber, or normal cucumber? Thanks

anonymous

Hugbear said...

I used Calrose rice instead of Japanese rice. You can cook Japanese vinegar with sugar and salt to be sprinkled over the cooked rice to flavour the rice before rolling the sushi.

I used the Japanese cucumber, pink fish floss, yellow pickle, homemade tuna with mayo, sausage, etc for my sushi. Whatever the kids like actually.

Unfinished sushi can be kept in the fridge and thaw it for a little while at room temperature before eating them.

Anonymous said...

Hi Hugbear,

You mean we can keep the sushi overnight? Thanks

anonymous

Cook.Bake.Love said...

U are good in cooking everything and of coz baking!!

Hugbear said...

Thanks everyone.

Yes, the sushi can be kept in the fridge overnight.

Blessed Homemaker said...

Hi Lee Lee,
I use calrose rice too but my sushi doesn't stick well. Is it because I didn't press hard enough or not enough water?

http://blessedhomemaker.blogspot.com/2009/07/diy-sushi.html

Hugbear said...

Hi Blessed Homemaker, if you use 3 cups of rice then use 3.5 cups of water. I will post my recipe up here for the sushi rice so you can see how I do mine. The rice is very sticky so when you make sushi, keep a bowl of water on hand so that you can wet your hands with the water before handling the rice.

grace said...

yummm! looking great! I love sushi!

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