Damie Checkered Sushi Cake For Mother's Day

 

Recipe :   Damie Checkered Sushi Cake For Mother's Day 

Ingredients

810 grams	Sushi rice
1	Sakura denbu (→?
2	Hanpen (→?
6 slice	or 1 sausage Ham or fish sausage
5 slice	Smoked salmon
1	Shiso leaves(→? etc.
1	Pasta (dried)

Equipment required:

1 1/2	Empty milk carton
1	Staples
1	Plastic wrap

Method

1  Make the patterns and molds Cut the milk cartons into 4.5cm wide strips.

2  Form the Step 1 strips into circles, and fix them with staples to make 15, 10 and 5 cm diameter circular molds.

3  Wrap the part with the staple in plastic wrap.

4  Make the base Mix 440 g of sushi rice with with the sakura denbu. Divide into two 30 g portions, one 100g portion, and two 140 g portions.

5  Divide the remaining white uncolored rice in to one 30 g portion, two 100 g portions and one 140 g portion. Moisten the circular molds quickly with water.

6  Place the 5 cm mold in the center of a plate, fill with 30 g of pink sushi rice and press down evenly.

7  Add 30 g of white sushi rice on top of Step 6, and press down evenly. Add another 30 g layer of pink sushi rice and press down evenly. Remove the mold.

8  Place the 10 cm circular mold around the Step 7 rice.

9  Fill with 100 g of white sushi rice and press down evenly. Add 100 g of pink rice, then 100 g of white rice, pressing down evenly each time. Remove the mold.

10  Place the 15 cm mold around the Step 9 rice.

11  Add 140 g of pink rice, 140 g of white rice and 140 g of pink rice in that order, pressing down evenly each time. Remove the mold.

12  When removing the mold, hold down the edges of the sushi rice with a spoon or your hands, and lift the mold up gently from the bottom little by little.

13  Make and add the decorations. Crush the hanpen in a food processor.

14  Coat the Step 11 rice base all over with the crumbled hanpen from Step 11.

15  Cut the ham (or if using fish sausage, use a vegetable peeler to slice it) into strips, form a ribbon, and secure on top of the Step 14 cake with a short piece of pasta.

16  Wrap the smoked salmon slices to form roses. Fix on top of the cake with shiso leaves, next to the Step 15 ribbon.

17  Slice the cake Moisten your knife before slicing. The cake is quite thick, so you will need to insert your knife 4-5 times per slice. Moisten the blade each time.

18  It's difficult and time consuming to slice the cake nicely, so I recommend slicing it first and bringing it to the table already sliced.

Recipe by BiBi Sumire 

Translated by　 COOKPAD



Cherry Mochi Flowers For Decorating Sweets

Cherry Mochi Flowers For Decorating Sweets

Ingredien

12	pieces Cherry mochi candies
36	pieces Tiny colored mints (yellow)
1 dash	Icing or decoration pen

Method
1  This is the cherry mochi. You can get it at a sweet shop or supermarket.

2  Use a rolling pin to flatten the mochi

3  Use a cookie cutter to cut out the shapes from the mochi. Be gentle with the flower petals.

4  Put a little bit of icing in the middle of the flowers and top with 3 mints each.

I came up with this to use for the Rabbit Steamed Buns in.
(→Recipe Cute Rabbit Steamed Buns
If you decorate a cake or manju too early with these, the moisture may soften and melt the mochi.For best results, decorate right before serving.

Recipe by BIBI sumire
Translated by　 COOKPAD

Bamboo Shoots and Chicken with Sweet Chili Mayonnaise

Bamboo Shoots and Chicken with Sweet Chili Mayonnaise

Ingredients

150 grams	Boiled bamboo shoots
150 grams	Boneless chicken legs
1 dash	Salt
1	Vegetable oil
2 tbsp	★Sweet chili sauce (→Recipe
25 grams	★Mayonnaise
1/2 tsp	Soy sauce
1	Ichimi spice

Method
1  Thoroughly mix the ★ ingredients to make the sauce.

2  Cut the boneless chicken legs into bite-sized pieces and sprinkle with salt.

3  Heat vegetable oil in a frying pan and stir-fry the chicken. When it is nearly cooked through, add the bamboo and continue to stir-fry.

4  Once the Step 3 ingredients have cooked through, add the soy sauce and fry gently.

5  Add the Step 1 sauce to Step 4, simmer slightly, and once the flavors meld together it's done!

6 Though this is made with chili sauce, the addition of the mayonnaise makes it mild, so if you like spicy food you can add ichimi spice on top.

Recipe by BIBI sumire
Translated by　 COOKPAD

Fresh Spring Rolls Style Salad

Fresh Spring Rolls Style Salad

Ingredients

3	to 4 leaves Lettuce
6	Shiso leaves
3	stalks Chinese chives
1/2 bag	Bean sprouts

Steamed chicken:

140 grams	Chicken breast (skinless)
1/2 tbsp	Sake
1/2 tsp	Fish sauce

Shrimp (topping):

6	Shrimp
1	Sesame oil
1 dash	★ Sake
1 dash	★ Fish sauce
2 pinch	★ Sugar
4 tbsp	plus ■ Sweet chili sauce(→Recipe

Method

1  Put the chicken in a heatproof container. Sprinkle on 1/2 tablespoons of sake. Cover the container with a lid or a sheet of plastic wrap and microwave to steam.

2 When steamed, shred the chicken into bite-sized pieces. Add 1/2 teaspoons of the fish sauce and mix well. Cover the container again and let cool.

3  Peel and de-vein the shrimp. Sprinkle and rub in a modest amount of sake (unlisted). Rinse in water to remove any dirt. Pat dry.

4 Heat the sesame oil in a frying pan. Sauté the shrimp. When it's about 80% done, add the ★ ingredients and cook thoroughly.

5 Remove roots from the bean sprouts. Pour water into a pot, soak the bean sprouts, and turn the heat on. Let boil for 30 second and drain in a colander.

6  Tear the lettuce and shiso into adequate sizes and combine.

7  Chop up the Chinese chives into 3-4 cm sized pieces.

8  Dish up the vegetables from Steps 5-7. Place the chicken and shrimp on top. Serve with the sweet chili sauce. Enjoy!


Recipe by BIBI sumire
Translated by　 COOKPAD

Flower Sushi Roll for Hina Matsuri or Mother's Day

Recipe :  Flower Sushi Roll for Hina Matsuri or Mother's Day

Ingredients　about 4 servings (10 cm sushi roll)

250grams	Sushi rice
2	sheets Nori seaweed (→?
5 to 6	Red Satuma-age (Satuma-age is a fried fish paste) or White fish sausage. (For more details, see my comments.)
1	Sakura denbu (mashed and seasoned pink fish) (→?
1	White ground sesame seeds
1	Fried egg crepe
1	Fish sausages
1	Japanese cucumber
1	Cheese, Carrots for decorations
1	to 2 Uncooked spaghetti noodle

Method

1  Cut the nori into fourths and make 6 square sheets. If making a flower with 7 petals make 7 sheets of nori.

2  Mix 30 g of sushi rice with sakura denbu. Mix the remaining sushi rice with sesame seeds.

3  Roll the omelet tightly and cut off the last 4 to 5 cm for use later.

4  Wrap the egg in nori and trim the length to 10 cm.

5  Wrap each red filler in nori.

6  On top of a sushi mat covered with cling film, line up the logs, stuffing sushi rice in between ( It works better if the sushi rice is shaped into triangles).



 

7  Place the egg log in the center using 3 logs as a base and top with 4 more logs.

8  Fill the gaps with sushi rice.

9  Bring up the edges of the mat to shape.

10  On a sushi mat covered in cling film, spread sushi rice to a depth of 10 cm.

11  Place the flower log on the sushi rice and roll up.

12  Pack sushi rice on the ends, and give it a good squeeze to completely conceal the flower.

13  Use a vegetable peeler to slice the fish sausage and cucumber. Cut the remaining egg to equal length.

14  Decorating: Place the items prepared in Step 13 on the log and secure each side with an uncooked spaghetti noodle.

15  Place the pink sushi rice on top.

16  Use a cookie cutter to cut shapes out of the cheese and carrots for decorations.

17  Everyone will be surprised when you slice it open to reveal the beautiful flower inside!

Helpful Hints
Tips for fish sausage:
In Step 11, don't fill the gaps with rice, just wrap in nori and line up, placing the egg on top, then adjust the shape using the sushi mat. This will create a plum blossom instead of a daisy.

Recipe by BiBi Sumire
Translated by　 COOKPAD