| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Japanese | Fish, Japanese | 6 | Servings |
INGREDIENTS
| 6 | Sheets Nori | |
| 1 | lb | Fresh fish fillet |
| 6 | T | Chirizu -OR- |
| 6 | T | Tosa Joyu |
INSTRUCTIONS
IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a time, over a flame to intensify it's flavor and color. Lay the nori flat on a hard surface (the japanese use a bamboo mat to facilitate rolling) with the wide side of the mat facing towards you. Place a long slice of fish along the length of the nori and roll the nori into a long, thick, tight cylinder. Cut crosswise into 1 1/2" slices with a sharp knife. Roll and cut the remaining fish and nori in the same way. From "Recipes-The Cooking of Japan" from Time-Life International, c1965. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
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