Combines :
Yasai Salad
Miso soup
Beef Steak
Preparation

For Yasai Salad:
Fresh lettuce leaves,
Green pepper
Onion,
Cucumber
Green Leafy Vegetables
Sesame oil
Vinegar
Soya sauce

Cheese finely chopped and tossed makes a perfect yasai salad.

For Miso soup:
• 4 cups water
• 1/3 cup Miso
• 3 green onions (scallions), chopped
• 1 tbsp wakame seaweed
• 1/2 block firm silken tofu cut into 1 inch cubes
• dash soy sauce
• 1/2 tsp sesame oil
Preparation:
Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.
Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. It’s best not to boil the miso, as this will ruin some of its healthy properties as well as change the flavor of the soup. Makes 4 servings.
Beef steak

Pieces of succulent beef are put together and steaks are marinated on both sides in a skillet with a little shortening for about 7 to 10 minutes.
Pour off drippings.
Then on each steak put: A little salt 1 1/2 tsp. onion 1 tsp. green pepper 1 tbsp.
Cover and cook over low heat for 2 to 3 minutes and it’s all ready to be served with a Japanese Stick sauce.

Sushi Platter

Combines
Inari sushi
Maki sushi
Nigri sushi
Ika sushi
Dashimaki
Nori wrap

Inari Sushi:
A Inarisushi is a fried tofu pouch filled with sushi rice. The fried tofu pouches are usually cooked in sweet soy sauce based sauce.Fried Tofu, dashi soup stock,sushi rice,sugar and soy sauce are used for making Inari sushi.

Put fried tofu’s into boiling water for a moment and drain well. Cut the tofu in half so that each piece have an open end. Put dashi soup stock, sugar and soy sauce in a pan and bring to a boil. Add fried tofu pieces to the pan and lower the heat. Put a lid over the pan and simmer for 15 minutes. Take out the tofu pieces into a plate and lightly press to remove the liquid. Shape into small sized ovals and press into an fried tofu pocket. Fold in the open side to close the pocket.

Maki Sushi
List of needfuls include Sushi rice,Nori wrap and the filling( optional may use fluffy shrimps/mushrooms /vegetables etc)

• Center a sheet of nori on a sushi rolling mat. Spread about 1 cup of rice over the nori to the edge of the sheet on the sides and to within 1/2 inch at the top and bottom and about 1/4-inch thick.
• Lay filling ingredients across the rice in thin rows about 2/3 of the way down from the top.
• Starting at the bottom, roll the sushi mat up and over the sushi, gently pressing down to firm and compact the rice.
• Remove the mat and cut the sushi into 1-inch pieces. Serve with gari, wasabi and soy sauce for dipping

Nigri sushi

Ingredients:
Prepare sushi rice
Gather 2 tbs. of sushi rice in right hand and squeeze gently into a ball. With the left hand, pick up a piece of fresh fish, place a small dab of wasabi on the fish and put the fish on top of the rice. Shape and form the morsel of rice and fish attractively. Place on serving plate. To eat, dip only the fish in soy sauce. Do not dip rice in soy sauce.

Ika sushi
Squid Sushi recipe, which is known as Ika-sushi is a great Japanese sushi cuisine and the most important part when learning how to make squid sushi is that you must know how to choose squid because a squid that is bright eyed and has a firm texture and a slight smell of iodine produces the best ika-sushi.

Dashimaki
A traditional additional Japanese cuisine completing the sushi platter usually a must have’s for partys. A dashi means stock and maki means roll so it’s a stock roll usually comprises egg too and uses fish stock. Traditionally a sweet dish but sugar can be left as well.

Noriwrap :
A sea weed wrap used to wrap the sushis that are highly rich in anti oxidants.

Shrimp and Vegetable Tempura

What goes in :
• 10 Large or jumbo shrimp (if frozen need to thaw, the bigger the shrimp the better)
• Corn starch to dust
• Oil for deep frying

Tempura Batter
• 100 g (little bit more than ¾ cup) flour
• ½ tsp. baking powder
• ¼ tsp. salt
• 1 egg yolk
• 200 ml ice water

Method of Preparation:
You can start heating the oil when you are almost done with cleaning shrimp. You want to bring the oil to 170C (338F). You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s pretty much ready for deep frying.
Sift flour,baking powder in a bowl and Beat egg yolk gently and add iced water and 2 ice cubes. It’s important to keep the batter icy cold at all time. The crispiness of Tempura comes from the temperature difference between oil and batter.
Pour the egg mixture into flour mixture. Using chopsticks, mix but only circulate around the bowl 10 times. You want to leave some of the flour unmixed and clunky. The key here is not to produce gluten in order to have crispy tempura.
Now Sift some corn starch on top of shrimps and as oil is ready dip shrimp in batter several times, making sure shrimp is completely covered by the batter and start deep frying.
Deep fry for about 2-3 minutes or so (depending on how many shrimps you deep fry at the same time and oil temperature), and after it’s cooked, place the shrimp on a wire rack (paper towel is okay but try to place it vertically) to get rid of extra oil.

Recipe Courtesy :
Tokyo Bay
7th Floor ,Hotel Presidency
Near North Overbridge
41/2717,Ernakulam -682018
Tel:0484 4034472

Chefs Name: Chef Akinori Nishioka

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