| 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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