Chirashi-zushi

"Chirashi" literally means "scattered" in Japanese and Chirashi-zushi is clearly named for its serving style; neither rolled or shaped, a mix of fish, veggies and garnishes garnished on top of sushi rice.  I made traditional country style Chirashi without any seafood because it's hard to get fresh seafood of sashimi-quality here in Germany (at reasonable price at least).  There are several steps of pre-preparation but totally worth the effort to see the beautifully decorated work of art on the table.  Perfect for party, celebration or potluck!!  I used Sakura-denbu (pink colored and sweet-salty flavored ground cod fish), Shiso (Perilla) leaves and Kinshi-tamago (egg crepe cut in thin strips).

Ingredients (serves 4-6)
 ...<for sushi rice>
450g Japanese sushi rice (uncooked measurements)
4 tbsp. vinegar
3 tbsp. sugar
a pinch of salt

 ...<for ingredients mix>
3 dried shiitake mushroom
1 medium carrot
30g dried kanpyo gourd
1 1/2 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. mirin

 ...<for Kinshi-tamago>
3 eggs
2 tsp. sugar
1 tsp. sake

for garnishments,
Shiso leaves
Sakura denbu
roasted white sesame seeds

Directions
1. Cook the ingredients mix (You can make this a day ahead and reserve in fridge). Rehydrate shiitake.  Rub kampyo with salt and rinse off.  Cook clean kampyo in water for 5-7min. until you can cut it with your finger nails.  Cut carrots small and thinly.
2. In a small pot, put shiitake, kampyo, carrot, soy sauce, sugar and mirin.  Simmer for 10-15min.  Turn the heat off and cool. 
3. Cook rice.  Combine vinegar, sugar and salt in a small bowl.  When the rice is done, immediately mix in the vinegar mixture and the ingredients mix also, and combine lightly.
4. Make Kinshi-tamago.  Beat eggs with sugar and sake.  In a crepe pan or non-sticking frying pan, spray oil and pour in the half of egg liquid over a medium heat.  Quickly Move the pan to cover the surface with egg liquid.  When the surface of egg crepe is almost dry, turn it over and cook for another 20 sec. Take it out on the cutting board and cool.  Make another sheet of crepe with remaining liquid.  Cut crepes into very thin strips.
5. Put sushi rice on a large plate or bowl.  Garnish with Kinshi-tamago, Sakura-denbu, cut Shiso leaves, sesame and etc. (Also fresh seafood in chunks or salmon caviar can go on top to make more luxurious sushi !)    

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Gazpacho

 Cold Gazpacho can cool you down, keep you hydrated and provides vitamins you need on a hot summer day.  It's a drinkable salad basically, but can be a stylish in a glass to add to your supper.  Most importantly, it is the easiest soup in the world!!  You just chop up veggies and turn on your blender switch...seriously that is ENERYTHING.  Enjoy this summer soup!! :)

Ingredients (serves 4)
1/3 red bell pepper 
3 large tomatoes
1/4 small onion
cucumber
1/6 baguette
1/2 clove garlic
3 tbsp. olive oil
1 tbsp. white wine vinegar
salt&ground white pepper to taste

Directions
1. Cut the vegetables and baguette in bite size.
2. Blend all the vegetables and baguette in a blender.  Add salt and vinegar.
3. Add olive oil gradually while blending.
4. Strain through a sieve if you like smooth texture (I don't) and cool for at least 2 hrs. in fridge before serving. 

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Grilled Vegetable Pita

 Inspired to make something light and fresh as it's been very hot here in Hamburg.  It's a simple mixture of Mediterranean ingredients, available and accessible in price in German supermarket.  A light supper idea on a hot day, served with some cold soup aside!   

Ingredients (for 2)
2 pitas
1 small zucchini
1/2 red bell pepper
1/2 yellow bell pepper
salt&pepper
a sprinkle of dried oregano
a sprinkle of dried basil
50g feta cheese
50g humus
some rucola

Directions
1. Cut zucchini and bell peppers in bite size.  Cook in skillet with a plenty of olive oil for about 5 min.  Season with salt&pepper, oregano and basil.
2. Slice pitas in half and toast for a minute or two.
3. Spread humus inside the pocket of pitas.  Sprinkle crumbled feta cheese.  Tuck in rucola and grilled vegetable. 

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Argentinian Empanadas

 I made Empanadas as snack for the guests who came to watch World Cup soccer match with us.  Who can resist home-made Empanadas hot from the oven??  They're prefect for game nights!!  A friend from Chile taught me how to make the dough and it has become the hall of fame of my cookbook.  It's slightly crunchy but not too hard, perfectly buttery and not too heavy or greasy.  You can get creative with fillings and go vegetarian; tomato&mozzarella, corn&chili peppers&bechamel sauce, spinach&ricotta and etc.    

Ingredients (makes about 25)
 ...<for the dough>
1kg/2.2lbs flour
250g/7oz shortening/unsalted butter 
300ml/10oz water
1 tsp. salt
2 eggs

 ...<for the filling>
800g/1.8lbs ground beef
2 small onions
2 boiled eggs
green olives (seeded)
4 cloves garlic
1/3 cup raisins
1/4 tsp. nutmeg
1/2 tsp. paprika powder
salt&pepper

1 egg to brush tops

Directions
1. Make the filling.  Chop onions, olives, garlic and boiled egg finely.
2. In a skillet, heat olive oil and cook garlic and onions until translucent.  Add ground beef and cook until the color changes.  
3. Add raisins, olive and egg.  Season with nutmeg, paprika powder, salt&pepper and cook for another 1-2 min.  Turn off the heat and set aside.
4. Make the dough.  In a large bowl combine flour and salt.  Add melted shortening/butter, beaten eggs and water and knead well.
5. Dust a flat working surface and a rolling pin with flour.  Roll out the dough to 2mm/1/12" thickness.  
6. Cut out 20 round shapes.  Place the cooled filling in the center, water the edge and fold in half.  Pinch and twist to seal the edge.    
7. Brush tops with beaten egg and bake in oven at 180°C/350°F until golden brown. 

Spare Ribs

 

 My last trial with home-made BBQ sauce for the ribs was not very successful and I decided to use commercial BBQ sauce this time.  It was way easier and tastier!!  I'm officially convinced to make ribs more often now that I know I can do ribs without the fuss.  Baking at lower temperature for a long time makes ribs fall-off-the-bones tender without the surface being burnt. 
Ingredients
ribs 650g
1/2 cup BBQ sauce 
1 tsp. oregano
1 tsp. chili powder
1 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. garlic powder
2 tbsp. brown sugar

Directions
1. Mix oregano, chili powder, pepper, garlic powder and brown sugar well and rub on ribs.  Let ribs rest for 1-2 hrs.
2. Line aluminium foil in baking pan and lay ribs.  Roast in oven, uncovered at 130°C/260°F for 1.5 hrs.
3. Brush BBQ sauce on both sides of the ribs, cover with aluminium foil and roast for another hour.

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Ratatouille Spaghtti

I had to stop updating my blog for a while as I had a small injury, trip to Spain...well, enough with excuses, I want to accomplish what I decided to do so I will re-start writing towards my goal, 100 articles.  

At the end of month, just before going on a trip to Madrid, I made pasta with leftover ratatouille for dinner.  Such a no-brainer idea but you won't fail with this simple pasta, with some Parmigiano/Grana Padano flakes on top.

Ingredients (serves 2)
200g spaghetti
1 1/2 cup ratatouille
Parmigiano Reggiano/Grana Padano

Directions
1. Cook spaghetti al dente.
2. Meanwhile, heat ratatouille in a skillet/pan.
3. When spaghetti is done, add into the skillet and combine with sauce for 30 sec.
4. Serve with flakes of Parmigiano Reggiano or Grana Padano.

 

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