So, i think we can all conclude that my consistency at posting on this blog is not particularly great and indeed shows a rather worrying level of commitment. Reprimand over.
If you want to catch up on some cultural craziness and translation quirks, I'm sure you've checked out Jon's website. If you haven't, you should. It's better than mine...
Right then. I've spent a happy couple of weeks settling into work, being overwhelmed and simultaneously very excited by the strangeness of everything Japanese and other stuff. Now I have my gym membership, a Japanese teacher and shampoo that tames my frizzy mop I'm happy to wax lyrical a little. So I will.
I've been having a great time pottering about trying to make food. Best sushi eff-fah (said in welsh accent to highlight this fact) on Friday. If you're so inclined, here's what you do:
Cook a cup of Japanese short grain rice (weight when uncooked) - it's gotta be Japanese, otherwise its not glutenous enough and will be, quite frankly, shit. When its done leave it to cool and add about half a cup of sushi dressing which you make thus: a cup of sushi vinegar, 2 tbsp caster sugar and 2tbsp mirin. Heat it until the sugar dissolves and let it cool. Fold in the dressing to the rice and leave it until its warm/cool-ish. Lovely. Then get your nori sheets and rolling mat. For the innards I used prawns (sauteed in ginger), a rockety-mizuna-y leaf that i've yet to identify, some shiso leaves (seem to be a cross between mint and basil and shaped like stinging nettles) and some wasabi. Keep a tap running your fingers wet and spread a thin layer of rice over 4/5 of the nori. Put a very thin line of wasabi 1/3 of the way up. Then put a few ro-zuna (?) leaves, shredded shiso and chopped up prawn. Roll it tightly and seal the edges with a bit of water. Chop into 8 pieces with a sharp knife (run it under water in between slices to stop it sticking. Job's a goodun'.
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