Archive for March, 2012

March 30, 2012

Sushi Art Classes for May 2012

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

March is coming to an end, and I just made announcements for my April Sushi Art classes, but there are inquiries about after Holiday classes, so I thought I’d go ahead and announce my May class dates.

Menus for May

-“UMENOHANA” Flower (Vegetarian)

-Car
Dates for Classes in May 2012:23th (Wed), 24th (Thur)

Menus will change every month

You can come with your baby/toddler and take a lesson in the same room with your child! However, as it is not a childcare facility, please look after your own child. The class will be conducted in a way so that you can alway give your baby a cuddle when they become a bit restless. If it becomes too difficult, you are welcome to observe and take a substitute class on a different day. I know what it’s like to cook with babies!

Time: 10:30-13:00 (Please stay longer if possible for sit down taste-testing time, drinks and miso soup provided with 2 slices of sushi made by me)

Place: Private home in North Shore (Address given at time of enquiry)

Cost: $50 per person (Includes ingredients, recipe to take home, sit down lunch)

Class size: 2-4 people

What to bring: Apron and a box to take home your sushi

For bookings and further enquiries: Please send me a message or leave a comment, and I’ll get back to you:-)

Thank you and hope to see you soon!

Advertisements
March 30, 2012

Sushi Art for Birthdays!

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Its about time I start writing about Sushi Art, since I do teach it and it does seem to fancy people, but I just didn’t know where to start! I’ll start with a picture, a Birthday gift to my sister-in-law.

 

It was here 18th birthday, and she was having 25 friends over for dinner!

My mother-in-law gave me a call to ask if I can help with the cooking. Usually I make a birthday cake of their choice (Strawberry tarts and Pies and things) , but on this day, we needed “Food” more than anything, so I went ahead and made “Sushi Cake”!

18 candles with flowers and smiley faces and everything to make it festive. I did manage to make more than 50 pieces so not bad? It was actually fun making this, so I am waiting for a next birthday occasion to do something similar!

I taught how to make the Four-Sea Roll in March Sushi Art classes, and we would be making Flowers in May, so if you are interested, give me a shout 🙂

Hope you like the photos!

March 29, 2012

4月の飾り寿司教室

by KK

Potluck Party(一品持ち寄りのホームパーティ)やプレゼントに

ぴったりな飾り寿司を作ってみませんか?

オーストラリアで簡単に手に入る食材を使って、手軽に作る方法をご紹介します!

子ども達にも大人気 (^-^)/

お肉やお魚を使わないレシピ対応も可能なので、

ベジタリアンの方にも喜ばれます♪

月のレッスン

-ハート(ベジタリアン対応可)

-うさぎ

4月のレッスン日 2012年4月18日(水)、19日(木)

★レッスンで作る飾り巻き寿司の柄は、月ごとにかわります

★お子様連れでいらしていただき、お子様が遊んでいるのと同じお部屋で飾り巻き寿司のレッスンを受けていただくことができます

★お子様の昼食、飲み物、おもちゃなど必要な方はご持参ください

★保育施設ではありませんので、お子様のお世話等はご自身でお願いいたします

★スクールホリデー中、小学生以上のお子様とご一緒の参加についてはお問い合わせください(親子で作れるレシピをご紹介します)

時間: 10:30-13:00 (よろしければ、レッスン後にご試食もどうぞ)

場所 : Gordonの個人宅にて (住所はお問い合わせ時にお伝えいたします)

レッスン費: $50(食材、レシピ、完成品2品のお持ち帰り、試食を含みます)

定員 : 2-4名

持ち物 : エプロン、お持ち帰り用の容器

日本語でお気軽にお問い合わせください。Facebookからのメッセージもお待ちしております。

March 29, 2012

Sushi Art Classes for April 2012

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I thought Year 2012 started few weeks ago, but March is ending and so is summer time! Autumn is coming!

Is it only me, but as the weather gets colder, I find myself spending more time in the kitchen than usual. Maybe the heat form the stove keeps me warm and soothes my on the cold days.

Thank you all for coming to the Sushi Art classes in April. My youngest student was a 2 year old girl, and she was so good with rolling sushis! And quite happy eating what she created. Just letting you know that my classes are easy and fun for people of all ages. So if you are looking for something new and different, please come and join us!

Menus for April

-Heart (Vegetarian)

-Rabbit

Dates for Classes in April 2012:18th (Wed), 19th (Thur)

Menus will change every month

You can come with your baby/toddler and take a lesson in the same room with your child! However, as it is not a childcare facility, please look after your own child. The class will be conducted in a way so that you can alway give your baby a cuddle when they become a bit restless. If it becomes too difficult, you are welcome to observe and take a substitute class on a different day. I know what it’s like to cook with babies!

Time: 10:30-13:00 (Please stay longer if possible for sit down taste-testing time, drinks and miso soup provided with 2 slices of sushi made by me)

Place: Private home in North Shore (Address given at time of enquiry)

Cost: $50 per person (Includes ingredients, recipe to take home, sit down lunch)

Class size: 2-4 people

What to bring: Apron and a box to take home your sushi

For bookings and further enquiries: Please send me a message or leave a comment, and I’ll get back to you:-) There’s an event page in my Facebook too!

Thank you and hope to see you soon!

March 28, 2012

Basic Fish Dish:Bonito

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

One of the ingredients I miss most from Japan is “Fish”. Yes, there are salmons and sea breams at most supermarkets, and there are fish markets to visit, but I grew up with “Sashimi-Fresh” fish, I miss them a lot.

The fish I buy here looks fresh, but I haven’t had them raw unless it was named “Sashimi”. Even then, it is different to the fish at home, so I thought I should try something different with it, just as tasty, just as nice.

I came across some fresh Bonito at the fish store. It was 5.99/kg, not bad for a fish so bought it as a whole and sliced it up myself! Surprised? I can open up  and slice a fish,not a very pretty sight, but necessary to have a yummy food on the table.

In Japan, we usually eat bonito grilled on the outside but raw in the inside, with lots of garlic and ginger and shallots.

 

It is sold like this, ready to eat, but my grandfather used to buy a large bonito and grill it himself. You need a pretty big sized fish and a gas grill to make it, but this is a treat of early summer,  when bonito comes into season in Japan.

Using the concept of garlic and ginger, I marinated the fish and grilled it on a frying pan.

 

This is a basic way to cook fish, so choose your favorite fillet and try it!

Ingredients (for 2 fish lovers)

-1 bonito skinned, boned and cut into fillets (or 300-400g fish fillet)

-2 Tablespoon Soy Sauce

-2 Tablespoon Sake (cooking rice wine)

-1 clove Garlic, grated

-1 thumb sized Ginger, grated

-Cornflour

-Cooking oil (I used sesame oil but vegetable oil is good too)

-2 Tomatoes

-Coriander to garnish

Step 1:Mix soy sauce, sake, garlic and ginger and marinate fish fillets for 10-15min

Step 2: Remove fish onto a paper towel, dry slightly, cover with cornflour and cook on a frying pan with a little bit of oil, cook on both sides; remove fish and add sliced tomato and left over marinating sauce and cook until the sauce thickens

Done! Easy 🙂 ?

Serve on a plate with coriander or shallots to garnish. This technique can be used in other fish as well. The thinner the fish slice, less time you need to marinate, and if you have more fish than the marinating sauce, just “flip” the fillets so everything will be coated with the sauce.

I hope you enjoy it!

March 27, 2012

Something Purple?

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

When cooking a meal, I have been taught by my mother to

“Keep your table colorful”

This means that I should have a good balance of Green/Red/Yellow/Brown on my plate. Green and Red are usually vegetables that provides vitamins for your body. Yellow are the traditional Japanese dried foods, like beans and dried daikon radish,  which are rich in minerals and fiber. Brown are meat, fish or tofu that provides proteins.

By keeping the table colorful, you will be able to eat what is necessary for your body and be happy by looking at pretty foods! This is why I try to cook 3-4 dishes every meal, using some “Jobi-Sai(foods that will keep in the fridge for few days,and can be enjoyed in many meals)” and sauces, this is quite easy!

One of the colors we didn’t eat much in Japan was Purple. OK, so we do have purple cabbage and purple onion so they became a salad from time to time, but it wasn’t very common.

The other day, I found something interesting in the market, and it became into this dish!

 

The vegetable I bought was “Purpler Carrot”!! Steamed with other vegetables, it stained it nice into a nice color, and gave me heaps of ideas to do other things with it. As a starter, enjoy it as is, it is sweet and tasty 🙂

Ingredients for 2

-1/2 Purple Carrot

-4 Mushrooms

-1 Eggplant (the thin type)

To make,

Step 1:Slice all the vegetable into your finger thickness

Step 2:In a heavy pot (thicker the pot, the better) lay your mushrooms first, then the onions, eggplants and finally the purple carrot. The order is kind of important because some vegetables give more water than others. Sprinkle everything with a touch of salt, add 2 Tablespoon water and cover with lid. Cook on low heat for 10min.

This is it! The steam and salt brings out the lovely sweetness from the vegetable, and you can eat it as is, or with a dash of soy sauce or lemon. The important thing is DO NOT ADD TOO MUCH WATER!! As you cook, water will come out of the vegetables and it will cook in its own sauce.

You should stay close to the stove while you cook, especially in the last 3 min, because although my pot is trustworthy enough that it doesn’t burn, if yours is not very thick, tragedy does happen 😦

Too simple? Then try it! I hope you like the new color and taste on your plate!

March 26, 2012

Tomato and Miso Paste

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

When you try to cook “foreign” food, one of the difficulty you face is where and how to prepare the ingredients. I had a similar experience many times, especially when trying to cook Asian foods. Their recipes tend to use exotic spices and fresh produces that are too difficult to find or substitute!

The next difficulty you face is, how to use up some ingredients! You only need “2 teaspoon” or “1 tablespoon”  of spices and sauces to make a particular dish, but it is so essential you buy a packet/bottle/box of something, and it lies in the kitchen for,,,, how long?

Sensible part of you tells you not to buy so many new flavor, yet the cooking desire is sometimes too strong and irresistible, you can’t help yourself reaching for a new taste.

I understand those feelings sooooo well, today I am going to show you how to “use up” some seasonings. The topic for today is Miso.

I just made my own miso this weekend, the taste test will be held 6 months from now, and looking at the 1.8kg batch (second time this year, so I have nearly 4 kg miso for next season!) I felt so happy! At the same time, I was thinking, if you only new how to use miso in a miso soup, you would never be able to use it up.

Usually, miso is sold in a 400-500g packet, and to make miso soup, you would use 1/2 Tablespoon per person to season it. So, unless you drink miso every day, it would take quite a while to use it up.

I use miso in a lot of my recipes, something different from soy sauce, and it goes well with many vegetables. Today, I will recommend how to make tomato and miso paste that  can be used in different recipes and  is handy to have in the fridge (will last for a week to 10days kept in a sterilized jar)

Ingredients (to make 3-4 dishes)

-2 Tomatoes

-2 Tablespoon Miso

-2 Tablespoon Olive oil

-1 teaspoon Soy sauce

Step 1: Burn the skin of tomatoes until black, peel off skin and cut into 1cm cubes.

Step 2: Mix everything in a bowl and keep in sterilized jar.

To use this sauce, here are some simple recipes.

 

Cut broccoli into small bite size, stir fry on non stick pan for 3min, mix 2-3 Tablespoon of the sauce and cook for extra 1min over heat and serve! You can do the same with round beans or asparagus.

This sauce can be mixed 1:1 with vinegar and makes great dressing that will match anything from tofu to noodles to  steamed vegetables.

Very tasty and very healthy. I hope you enjoy it!!

March 25, 2012

Eggplant in Miso and Sesame paste

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

One of my favorite vegetable is eggplant! I love them so much, and use it in many different styles of cooking from Japanese to Chinese to Italian to Indian, and feel that I can eat it everyday!

But in Japan, we have a saying

“Never give eggplants to the new bride”

not to be mean and stingy, but to show consideration to the young bride. Because eggplants are type of a vegetable that can “cool” your body, and for young girls, it is preferred to keep their body temperature “warm”.

Nevertheless, I eat it often, but try to have it with ginger or other body warming vegetables if possible.

The recipe I am about to introduce today is so good that I have to stop myself from eating the whole bowlful! It has a hint of  ginger and chili powder to keep you “hot”! Goes well as an accent on a dinner plate, since it has a strong flavor to it. I served it with marinated capsicum, broccoli cooked in garlic oil and marinated chicken. All four of these were put on plate under 30min, with rice and miso soup to complete the dinner!

Ingredients

-1 Large Eggplant

-1/4 Carrot

-1/4 Lebanese Cucumber

-1 Tablespoon sesame, roasted and grounded

-1/2 teaspoon Chili powder

-1 teaspoon  Sesame oil

-1 teaspoon Soy sauce

-1/2 teaspoon garlic, chopped

-1/2 teaspoon ginger, chopped

-1 Tablespoon Miso

-1 Tablespoon Apple vinegar

To make it,

Step 1: Boil or roast the eggplant and remove skin, tear into bite size pieces, chop carrot and cucumber into thin slices and rest on tea towel to remove excess water

Step 2: Mix everything in a bowl to make dressing, add vegetables and mix well

Serve and Enjoy! I think you can add cooked vermicelli to this, and would make a great salad with more volume. Or put it on top of somen/udon noodles and mix it eat it like a Asian style pasta! Yum, the combination is endless!!

March 22, 2012

Takenoko-Gohan (Flavoured Rice with Bamboo Shoots)

by KK

Hi this is KK, Sushi Artist, Healthy Muffin Maker, Mum 🙂

Thank you for visiting my blog.

Finally, I had time to cook the bamboo shoot I bought at the market! 

Well, actually, on the day I bought it, I cooked it in baking soda to get rid of the bitterness, and seasoned it in Dashi(Japanese broth) and put it in freezer. Now, the time was right so I finally made my flavored rice: TAKENOKO GOHAN.

The result?

 

YUM! FANTASTIC!!

Worth all the effort. Yes, it is a hard work to make this, especially preparing the bamboo shoot in the beginning. But well worth it. This was proven by my family, my husband ate 2 bowl fulls and even Yumi, my 18 months daughter ate this for her night time snack! After eating 2 sushi rolls and 1 egg for dinner, she ate half a bowl of my rice 🙂 She goes

“Gohan (which means rice)”

and opens her mouth to be fed. Cute, but mummy was worried about the size of her tummy!

Anyway, I am not sure if I will make this again, because I can’t find the ingredient at a local supermarket to start off with, but will leave the recipe for you to all imagine 🙂

My bamboo shoot was about 700g when I peeled the skin, so I made 2 batches of stock.

Ingredients(1 stock; please keep this as the basic ratio and change it according to the size of the bamboo shoot)

-200g Bamboo shoot, precooked (*)

-700ml Dashi stock (**)

-3-4 Tablespoon Soy sauce

-1 pinch salt

-1 Tablespoon Mirin

-2 Tablespoon Sake (cooking rice wine)

-3 Japanese cups Rice (540g)

How to make it!

Step 1: Bring everything EXCEPT RICE and bring to boil, cook for 10min: wash rice in water drain and soak in clean water for at least 30min.

Step 2: Cool the bamboo shoot& liquid until completely cold (You can now separate them into smaller proportion if you are cooking more than 1 batch; and freeze!)

Step 3: Drain rice and put in a rice cooker/large sauce pan; drain and separate bamboo from soup, place on top of rice; measure 540cc from the remaining soup and add to rice; rest for 1 hour.

Step 4: Cover, cook on high heat for 8min, low heat for 12min (or press start on your rice cooker)

It is time consuming, but not difficult as it seems. You just need a long time to prepare it, so I did it on 2 different days, made 2 batches and kept them in the freeze until it was ready to be cooked.

(*) To precook  bamboo shoot, remove all the hard skin, this will decrease the size to about 2/3 , unfortunately you can’t eat the outside skin. It’s too tough. In a large pot, bring water to boil, add 2 Tablespoon baking soda and cook the bamboo for 1-2 hours until they are soft and tender, drain, cover in cold water and rest overnight.

The water I cooked the bamboo shoot turned red, you don’t have to change the water, this is to remove all the bitterness.

(**) Dashi is a Japanese broth made from dried konbu(kelp) and dried bonito flakes. If you want to make this vegan, you only need konbu kelp.

I am not sure if I can suggest ENJOY as usual, but it is worth trying if you found a bamboo shoot in the market. I know our family will be enjoying this for a while.

By the way, this does not last long in room temperature, so if there are leftovers freeze them again so you can enjoy it later!

March 19, 2012

Thank you for coming to Sushi Art Class in March

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Last week was a bit busy because I had my cooking classes, and didn’t have time to introduce new recipes! Sorry about that! To make up for it, I’ll show you how the class is like.

I think some of you are wondering,

“What do you learn, what can you do in a sushi art class ?”

Well, here is what we do.

You come to class empty handed, just with a smile and enthusiasm! Oh, and an empty container if you plan to take your sushi home. All the ingredients and tools are prepared for you like this.

YES! We do use gloves like the professionals, this helps a lot when you come with your baby and they need a cuddle suddenly! No hassle of washing, cleaning and wiping the hand or cuddling them with rice all over your hand 🙂

First, I will explain and demonstrate what we are going to make.  Then, each one of you will roll a sushi for your self. This is to take home or you can eat it as a sit down lunch.

 

In March, we will make INSIDE OUT ROLL and FOUR SEA ROLL, both very basic and very pretty to bring over to your next potluck party 🙂

I also served Chicken Teriyaki with Eggplants and miso soup. It was quite filling so everyone ended up taking their sushi home!

The menus change every month. so don’t miss out.

I have one more seat left on Thursday, 22nd of March. If you are interested, please let me know by leaving a comment or message me at Facebook 🙂 !!

%d bloggers like this: