Monday, October 1, 2007

Sushi Rice

3 cups Japanese rice
4 cups water
1/2 cup rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon concentrated Dashi


Rinse the rice with your hands 4 to 5 times until water becomes clear.
Transfer the rice in a large saucepan (or rice cooker) and put 4 cups water and let soak for 30 minutes. Slowly heat 1/2 cup rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and 1 teaspoon powdered Dashi. Do not boil. Make sure the sugar and salt are melted. Let cool and set aside.

Cook the rice. When it boils, simmer for 15 minutes. Turn off heat and let stand for another 15 minutes (You can also use a rice cooker). In a wooden flat bowl or a glass rectangular baking pan, put the rice and fluff while mixing the vinegar mixture a little at a time with a wooden or plastic spatula.

Make sure all the rice is covered with the vinegar mixture. Rice should look shiny. Cover with a damp cloth while you're making your Sushi (so it won't dry).

Use immediately to make your sushi.

Kitchen Tested October 3, 2007

*Recreated Recipe

Chicken Soup with Broccoli and Bean Thread Noodle

6 cups chicken stock 
Remaining chicken pieces (back, liver, heart, etc.) from the fryer for the Crunchy Fried Chicken, cut into pieces
2 cups Broccoli florettes
1 bundle of bean thread noodle
1 tablespoon salt


Boil the chicken stock together with the chicken pieces for 25 to 30 minutes with the salt. Add the whole bunch of bean thread noodle (without cutting). Reduce heat to low and simmer for 10 minutes. Add the broccoli florettes and simmer for another 3 minutes.

Serves 4 to 6
Kitchen Tested October 1, 2007
*Created Recipe

Crunchy Fried Chicken

1 whole fryer chicken, cut into pieces
2 cups all-purpose flour
3 eggs, beaten
1 tablespoon salt
1 teaspoon pepper
3 to 4 cups cooking oil for frying


Put 1 cup flour in a gallon Ziploc and put the chicken pieces in. Shake well making sure all chicken pieces get dredged in flour. 

Put the remaining 1 cup of flour in a bowl and add the salt and pepper. Mix well. 

Heat the frying pan or skillet to 350 degrees F. With a tong, get one piece of chicken from the Ziploc and soak in a bowl with the eggs beaten and then dredge with the other remaining 1 cup of flour in a bowl with the salt and pepper. 

Fry in a pan until golden brown or about 15 to 20 minutes. Repeat the process without overcrowding the frying pan.

* Use Catsup as a dip or make a brown sauce with the oil in the pan and adding 1/2 cup water and 1 tablespoon flour. Season with salt and pepper and add 1 tablespoon butter.

Serves 4 to 6

Kitchen Tested October 1, 2007
*Recreated Recipe

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