Sunday, January 15, 2006
Sushi Master: Saturday special
Today, I took care of cooking the two Inada heads (young yellowtail) I brought back
yesterday.
Mr. Kawasumi (our teacher) mentioned that these can be prepared baked over the fire with salt around,
or by boiling them. I chose the boiling method and here is how to cook these heads:
Inada no ara taki (Boiled Inada)
500g of Inada head (I used two heads)
200g of burdock (2 pieces)
A few chive leaves
A) Mix the following together
One cup of water
One cup of Sake
1/2 cup of Mirin
4 table spoons of sugar
1/3 cup of Shoyu (Soja sauce)
1. Peel the two burdocks and cut them in 5 cm long pieces. Then cut them in the thickness of chopsticks, and leave them in water.
2. Cut the fish head into pieces. (Unfortunately, I forgot my knives at school and I couldn't cut them in little pieces.)
3. Put the heads into boiling water until they turn a little white. Then take them out from the water.
4. Poor the mixture described in A above in a pot, and add the burdocks. When it comes to the boil, add the fish. 
5. When the water boils, drop the lid and let it cook for 4 – 5 min.
6. Add the Shoyu sauce (keep one spoon full) and let it cook for another 12 – 13 min.
7. Add the rest of the Shoyu sauce and turn off the fire.
Et voilà ! 
Here is the lunch, 
and my boy.
After this lunch, I had a short course on Sushi shops management at our school.
Here are a few special Sushi made by Mr. Kawasumi for "Setsubun" festival (bean scattering ceremony). He really is good!
