Thread: Fish ID

Carl you are making me hungry!

Well then, let me make you hungrier (it is lunch hour after all):

Unagi Sauce

Ingredients
¼ cup shoyu (soy sauce)
¼ cup mirin (Japanese sweet cooking wine)
2½ Tbsp. sugar
1½ Tbsp. cooking sake (dry white wine will work)

Instructions
Start making Unagi Sauce. Combine mirin and sake in a small saucepan and bring it to a boil to evaporate alcohol.
Add sugar and stir until sugar is completely dissolved. Then add soy sauce and bring it to a boil. Then reduce heat and continue cooking on simmer for 10 minutes, or until thicken. Turn off the heat to cool it down.

Unagi Sauce 2

Ingredients
1 cup dashi (Japanese fish stock, you can get instant dashi at Asian Markets)
¹⁄₂ cup mirin
¹⁄₂ cup shoyu (soy sauce)
¹⁄₄ cup sugar

Directions
Put all ingredients into a saucepan, and heat to boiling over medium heat.
Simmer the sauce for about 3-4 hours to thicken. Reduce the volume to the point that it threads or webs when picked up with hashi.





Ground Beef filling for Sushi Rolls:

Beaf soboro

• 450g / 1lb ground beef, pork, veal, turkey or a combination of any
• 1 to 2 Tbs. sesame oil
• 1/2 cup finely chopped green onion, green and white parts both (about 2 stalks)
• 1 clove garlic, finely chopped
• 1 piece fresh ginger, finely chopped to yield about 2 Tbs. of chopped ginger
• 2 Tbs. sugar
• 2 Tbs. sake
• 3 Tbs. dark soy sauce
• 3 to 4 Tbs. oyster sauce

Equipment: a large non-stick frying pan or a wok
Chop up all the vegetables as fine as you can.
Heat up 1 Tbs. of sesame oil in the pan. Add the vegetables and stir fry until softened. Add the meat and brown well.
Add the sugar, and stir around until it’s caramelized a bit.
Add the sake; stir around to evaporate.
Add the soy sauce and oyster sauce. Let simmer until the liquid is almost gone, but the meat is still moist. Taste for seasoning at this point and add a little soy sauce or salt if you think it needs it. (Keep in mind that it’s made to eat with something bland, like rice, so it should be quite strongly flavored.)