Rolled Chicken And Green Onions Toriniku Negi Maki Recipes

Steps:

• Prepare shortbread cookie crumb crust ( Recipe #54869 ).
• Press crust evenly over bottom and sides of greased 8 inch spring form pan.
• Refrigerate 15 minutes.
• Place cream cheese, sugar, flour and salt in large mixer, Beat at medium speed until smooth, scraping down sides of bowl as needed.
• Add sour cream, 2 egg yolks, the whole egg, lemon juice and vanilla to cheese mixture, beat at medium speed, until well blended.
• Beat egg whites and cream of tartar in clean bowl at high speed, until soft peaks form.
• Fold egg whites into sour cream mixture.
• Pour batter into prepared crust.
• Bake in preheated 325°F oven until center is almost set and jiggles Slightly, about 1 hour.
• Turn oven off let cake sit in oven with door ajar until cake pan is cooled to room temperature.
• Refrigerate cake uncovered in pan until firm 8 hours to overnight.
• To serve remove from pan.
• Beat whipping cream in small bowl till soft peaks form.
• Spread on cake.
• Sprinkle with ground cinnamon.

Steps:

• Cut beef into 1/8 inch thick slices.
• Cut slices into strips about 1 inch wide and 2 or 3 inches long.
• Cut green onions crosswise into 1 inch lengths.
• Reserve.
• Wash rice with cold water.
• Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
• About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
• Add beef and boil until beef reaches desired doneness.
• Add green onions and boil 30 seconds.
• Remove from heat.
• Divide rice among 4 individual serving bowls.
• Place equal amounts of beef and onions over rice in each bowl.
• Ladle equal amounts of cooking liquid into each bowl.
• Serve immediately.
• Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.

Steps:

• 1. wash rice well, drain and let stand for 30 minutes in colander.
• 2. Cook rice in rice cooker or according to directions provided with the rice.
• 3. After about 45 minutes of cooking remove rice into a large mixing bowl then add Sushi Su seasoning mixing it well into the rice.
• 4. Periodically turn rice to allow for even cooking, do this for about 20 minutes.
• 5. Place Nori rough side up and cover with rice leaving small area uncovered at the end, press the rice down with damp hands to even the layer of rice.
• 6. Sprinkle rice with Sesame Seeks and flip Nori over so rice is face down.
• 7. Place bands of Unagi, Cucumber, Kaiware Sprouts along the bare end of the Nori.
• 8. Roll the sushi into a tight cylinder then once roll is sealed, compress the roll with the bamboo rolling mat.
• 9. Put slices of fresh Avocado on top of Roll and press lightly to ensure it stays on.
• 10. Slice the roll into desired size and drizzle with Unagi Sauce. Display on a plate with Pickled Ginger, Wasabi and Soy Sauce for dipping.

Steps:

• Stir fry the leek in the 1 tablespoon of oil until a little softened.
• Cool.
• Meanwhile place the first 4 sauce ingredients in a saucepan and bring to the boil.
• Add the cornstarch mix to this, and stir until it thickens.
• Set aside.
• Place the leeks, eggs and pinch of salt in a bowl and mix.
• Heat half the sesame oil in a large frypan over medium high heat.
• Using half the mix, form 4 patties in the pan.
• Cook until golden, turn over cook until golden and cooked through.
• Keep these warm whilst you repeat with the remaining sesame oil and leek/egg mix.
• Divide between 4 plates, and serve with the sauce spooned over.

Steps:

• Mix vinegar, 1 tbsp sake, miso, sugar, and soy sauce in a small bowl. Stir to dissolve sugar; reserve dressing.
• Cook clams: place clams and 1 Celsius water and remaining 1/2 tsp sake in a 2-qt saucepan; heat to boiling over medium-high heat, then reduce heat and simmer just until clams are cooked through, about 1 minute. Drain and cool completely.
• Cut green onions into 1-inch lengths. Heat remaining 2 cups water and the salt to boiling in a 2-qt saucepan over medium-high heat. Add white parts of onions and thicker green parts to pan; boil 1 minutes, then add green tops of onions and boil 1 minute longer. Drain and cool completely.
• Combine clams and onions in mwedium bowl; add dressing. Toss lightly until thoroughly mixed, then transfer to medium serving bowl orr four individual bowls.

Steps:

• In a small saucepan, bring the milk, cream, rice and salt to a boil. Reduce the heat to low and stir. Cover and simmer gently until the rice is tender, stirring and scraping the bottom several times during cooking.
• Remove from the heat. Add the white chocolate and set aside for about 2 minutes. Stir until the chocolate is melted and evenly distributed. Let cool.
• Lay a sheet of plastic wrap on a damp countertop. Spread the rice on it, forming a (5 x 14-inch) rectangle, you may get 1 1/2 rolls depending on your rice choice.
• Arrange the fruit in a narrow strip lengthwise down the middle of the rectangle. Using the plastic wrap and working from the long sides, roll into a (14-inch) cylinder.
• Twist the ends of the plastic wrap. Refrigerate until very firm, about 3 hours (or about 30 minutes in the freezer).
• Place the grated chocolate on a sheet or plate.
• Remove the rolls from fridge and remove plastic wrap and roll them into the dark chocolate.
• cut into 1 inch pieces for the Maki look then plate with rice facing upward.
• take the schredded kiwi and place on plate as if it were wasabi and the sliced dates as if it were ginger.