This morning, we got the results of the first written test and . . . . I got 100 points,
full mark! Wow! 
But I realized that most of the students got a full
mark as well. Anyway, this made my day !
I tried some Sushi Rolls yesterday at home, and this week, we’ll start to make
some of them at school. Today’s lesson started with the making of omelets (tamagoyaki).
Points to take care are: turn over the omelet when it is still wet, burst
the air bubbles with your chopsticks, do not put too much oil, etc.
I guess everybody has experience of making an omelet, so I won't go
into details.
Poor in one ladle of egg in the omelet pan,
then flip and fold the omelet with chopsticks, and repeat the process 5 times.
Place the omelet on the lid and let it cool down.
Mr kawasumi showed us another way to proceed. Wrap the omelet
around with a makisu (bamboo rolling mat) and place a long chopstick on both side, holding everything with
rubber bands.
When it cools down, it takes this shape.
When making Makisushi (Sushi Roll), the most important thing is how to place the
rice.
Take about 80 g (for a half sheet of Nori) of rice with your right
hand,
place the rice in the middle, from left to right,
then, with the help of your left hand, push down the rice. From this
position, spread the rice over the Nori sheet, leaving about 1cm of space from the upper side free.
Many people (including myself) spread the rice from the beginning — it's
wrong.
roll it with the makisu,
and cut the roll.
here is another way to present the roll.
We had a nice lunch with Maki Sushi. We rolled Tuna, Kampyo (long, beige, ribbonlike strips of gourd), Cucumber, Takuan (pickled daikon) with Shiso (herb) and Sesame seeds, Ikura (salmon roe) and Cucumber, Avocado and Tuna. They were all delicious.
Today's special, Anago (Conger Eel)
They looked so cute!
First, we nailed the head.
then start to cut behind the fin,
slide the knife on the bone and cut the body.
For the last half of the body, you have to pull the knife toward the end.
then cut off the back bone.
The fish meat is still moving, even when the body is cut!
We were joking when the teacher put a box of band aid on the table,
but I did cut one my finger. Eels are very slippery.
We cooked the head to make a stock.
Here is a sushi made with an Anago (conger eel) just cooked. I've never ate such a
delicious eel in my life. It’s worth cutting a finger?!
And we finished today’s lesson practicing some decorative cuttings.
# posted by Famille Hochner @ 3:57 PM
