Isobe Zukuri (sashimi Wrapped In Nori) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6: Nori, (dried laver) sheet
1 lbs: Sashimi, fresh fish fillet
1/2 cup: Chirizu,
Directions:
1. Cut the fish into slices 1/2" thick and 6 to 7 inches long or as
long as the sheet of nori.
2. To intensify its flavor and color, pass the nori, a sheet at a
time - and on one side only - over a gas flame or candle. Lay the
nori flat on a hard surface - the Japanese use a bamboo mat to
facilitate the rolling - with the wide side of the mat facing toward
you.
3. Place a long slice of fish along the length of the nori and roll
the nori into a long, thick, tight cylinder. With a sharp knife cut it
crosswise into 1-1/2" slices. Roll and cut the remaining fish and
nori in similiar fashion. Serve with chirizu, as part of a Japanese
meal or first course.
Original recipe from "Recipes: The Cooking of Japan" Time-Life Books.
Meal-Master conversion by Rick Weissgerber
Source from luhu.jp
long as the sheet of nori.
2. To intensify its flavor and color, pass the nori, a sheet at a
time - and on one side only - over a gas flame or candle. Lay the
nori flat on a hard surface - the Japanese use a bamboo mat to
facilitate the rolling - with the wide side of the mat facing toward
you.
3. Place a long slice of fish along the length of the nori and roll
the nori into a long, thick, tight cylinder. With a sharp knife cut it
crosswise into 1-1/2" slices. Roll and cut the remaining fish and
nori in similiar fashion. Serve with chirizu, as part of a Japanese
meal or first course.
Original recipe from "Recipes: The Cooking of Japan" Time-Life Books.
Meal-Master conversion by Rick Weissgerber
Source from luhu.jp