It's Sunday night and
Marion, Mr. Hawthorne, and I
are making our interpretations
of a quasi Vietnamese roll
and a bastardized California roll.
Or was it a spring roll?
Marion tried to explain the differences to me,
but Rosie, being somewhat slow at times,
just didn't get it.
Whatever you call them,
please enjoy.
clover sprouts,
bean sprouts,
and the Sushi rice is cooking.
I prepared a dipping sauce:
4 TB Tamari (premium soy sauce)
2 TB rice vinegar
1/2 tsp sesame oil
2 TB toasted sesame seeds
1 large garlic clove
1 piece ginger (approximately same size as garlic)
green onion
I keep my ginger frozen,
so I just took out one chunk.
I nuked it for about 20 seconds
then I can easily squeeze the juice out.
Mince garlic clove and de-joosed ginger
and slice green onion.
Mix all together.
I very thinly sliced the cuke, carrots,
peppers, green onion, and avocado.
I let the avocado sit in lime juice
so it wouldn't turn brown.
I'll be using the rice/tapioca sheets on the left
and Mr. Hawthorne and Marion will be using the Nori sheets.
Why Ticky,
isn't RED ROSE your stripper name?
Here's my plate.
I poured a little of the Tamari mixture
in the center, with some Szechwan at the bottom,
and two different Wasabi sauces on the right.
The darker green is from a jarred mixture
and is fairly bland.
The lighter wasabi was made from powdered
wasabi and water
and will blow your nose off.
Excellent stuff.
Marion edumacated me:
Most all wasabi sauce sold in this country
is merely horseradish, mustard, and green food coloring.
Wasabi, or Japanese horseradish,
is actually a root vegetable
and I may look into sources
to see if I can grow this.
I have grown horseradish,
but that stuff spread all over my garden.
Red Rose, that's me, according to 'the rule'.
ReplyDeleteAlton did a show about Asian thingamajigs, and he mentioned that about wasabi. He said that real wasabi isn't as strong as the commercial version and was slightly sweet. Kind of like what we have done to buttermilk, I guess. It would be interesting to try it.
Rosie, don't forget the water and rice vinegar mixture when you deal with the sushi rice, and when you cut the rolls......
ReplyDelete