3/4 cup flour
3/4 cup cornstarch
1/4 tsp baking soda
1/4 tsp baking powder
To taste: sugar, salt, garlic powder, onion powder, paprika
3/4 cup water
1 egg
Combine all dry ingredients. Add in egg and water. Refridgerate for at least 30 min before using.
Saturday, January 16, 2010
Dynamite Spicy Sushi Sauce
1/2 cup mayonnaise
2 Tbsp Sriracha hot sauce (rooster sauce)
Garlic Powder to taste
Whisk the ingredients together until well blended. Store in fridge.
Recipe from: http://www.grouprecipes.com/32639/dynamite-spicy-sushi-sauce.html
Note: recipe originally calls for 1/4 tsp. foasted sesame oil, but I leave that out and add garlic powder instead.
2 Tbsp Sriracha hot sauce (rooster sauce)
Garlic Powder to taste
Whisk the ingredients together until well blended. Store in fridge.
Recipe from: http://www.grouprecipes.com/32639/dynamite-spicy-sushi-sauce.html
Note: recipe originally calls for 1/4 tsp. foasted sesame oil, but I leave that out and add garlic powder instead.
Sushi Rice
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 Tblsp rice vinegar
2 Tblsp sugar
1 Tblsp kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pur off and repeat 2 - 3 times or until the water in clear.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, buncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small blowl and heat in the microwave on high for 30 - 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.
Recipe from http://www.foodnetwork.com/recipes/alton-brown/sushi-rice-recipe/index.html
Note: 1 cup rice makes about 3 regular rolls, 4 fried rolls, or 6 inside-out rolls.
2 cups water, plus extra for rinsing rice
2 Tblsp rice vinegar
2 Tblsp sugar
1 Tblsp kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pur off and repeat 2 - 3 times or until the water in clear.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, buncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small blowl and heat in the microwave on high for 30 - 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.
Recipe from http://www.foodnetwork.com/recipes/alton-brown/sushi-rice-recipe/index.html
Note: 1 cup rice makes about 3 regular rolls, 4 fried rolls, or 6 inside-out rolls.
Teriyaki Sauce
1/2 cup Mirin (I use non-alcoholic Honteri)
1/2 cup Soy Sauce
3 Tbsp Brown Sugar
Ginger to taste
1 tsp sugar
Cook mirin over medium heat and boil for 3-5 minutes (until the smell goes away). Stir in the rest of the ingredients and boil for 1-2 minutes.
Notes: I get Mirin (and seaweed) at our local asian store in Orem (1st Oriental Market).
1/2 cup Soy Sauce
3 Tbsp Brown Sugar
Ginger to taste
1 tsp sugar
Cook mirin over medium heat and boil for 3-5 minutes (until the smell goes away). Stir in the rest of the ingredients and boil for 1-2 minutes.
Notes: I get Mirin (and seaweed) at our local asian store in Orem (1st Oriental Market).
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