This seafood hot pot is a simple recipe of mixed seafood like mussels, fish, clams, prawns, tofu and vegetables cooked in boiling hot water seasoned with dashi by diners. It’s one of the many recipes you can find in the cookbook we are featuring today, The Complete Book of Sushi.
The Complete Book of Sushi is the definitive sushi cookbook.
The Japanese say that “You eat with your eyes,” and this is certainly true with sushi. An art form in Japan, sushi is not only beautifully presented but healthy and delicious. Fresh and delicious, sushi is one of the healthiest foods you can eat, as its low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. From traditional hand-rolled sushi to the modern sushi in a bowl, this sushi book will show you how to make these elegant dishes with ease. It also provides information on the history and benefits of sushi, as well as how to use sushi-making tools; cook perfect sushi rice; cut vegetables and decorations; and select fresh sushi fish and other ingredients. The Complete Book of Sushi features traditional, contemporary and innovative recipes for lovers of this Japanese cuisine.
With easy-to-follow step-by-step recipes and gorgeous colour photographs, The Complete Book of Sushi is suitable for your cookbook collection.
Delicious sushi recipes include:
- Planning and preparing a sushi meal
- Sushi rolls
- Molded sushi
- Hand-Rolled sushi
- Vegetarian sushi
- Wrapped sushi
- Sushi rice in fried tofu bags
- Sushi in a bowl
- New sushi
- Drinks, sauces and side dishes
This cookbook is authored by Hideo Dekura, Brigid Treloar and Ryuichi Yoshii.
Hideo Dekura lives in Australia, where he heads a successful catering and cooking consulting company, and lectures at a culinary school. In 2007, Hideo was presented with an award from the Japanese Government for his significant contributions towards the promotion of Japanese food and cooking. He is the author of several books, including Essentially Japanese, Teppanyaki Barbecue and Japanese Cooking at Home.
Brigid Treloar has been a freelance food consultant for over 20 years. She advises many companies on product and recipe development, food styling, and photography.
Ryuichi Yoshii runs a restaurant in Sydney, and is well known and respected for his creative sushi and adventurous cooking style.
By the way before you head over to the recipe do you know that Ang Sarap and Tuttle Publishing is giving away this recipe book we are featuring today The Complete Book of Sushi Giveaway plus your choice of one books (worth US$25.00 and below) from the Tuttle Publishing range Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.
What are you waiting for, join now to win this amazing recipe book plus a book of your choice!
- 12 oz (375g) white-fleshed fish fillets such as snapper or flathead
- 8 mussels, scrubbed and debearded
- 8 clams, well-scrubbed
- 12 jumbo shrimp (green king prawns), head and shells removed, tails intact, deveined
- ½ carrot, thinly sliced
- 5 oz (150 g) daikon, thinly sliced6 Chinese Napa cabbage leaves, thickly sliced
- 8 fresh shiitake mushrooms
- ½ bunch (6oz/180 g) spinach
- 2 stems shungiku
- 4 scallions (shallots/spring onions), cut into 3-inch (7.5-cm) lengths
- 10 oz (300g) silken tofu
- 4 cups (32 fl oz/1 L) boiling water
- 1 teaspoon instant dashi
- 2 oz (60 g) harusame (cellophane noodles), soaked in hot water for 5 minutes then drained
- 8 tablespoons grated daikon, mixed with ½ red chili pepper, ground (minced)
- 2 scallions (shatllots/spring onions), thinly sliced
- nihaizu sauce, for dipping
- Arrange fish, shellfish, vegetables and tofu attractively on a large platter. This platter is placed on the table, and the ingredients are cooked at the table in a large pot on a portable burner or in an electric frying pan.
- Fill pot or frying pan two-thirds full with boiling water and add the instant dashi. Bring stock to a boil. When stock is boiling, add firm vegetables, then gradually add seafood, fish, other vegetables, tofu and harasume in batches. Diners help themselves, retrieving vegetables, seafood and tofu from stock pot with chopsticks when cooked to their liking. Keep adding raw ingredients to stock as cooked ingredients are removed and eaten. Give each diner a small bowl of nihaizu to which daikon-chili mixture and scallions are added to taste.