Some time ago, I often went to Asia, to Japan. I love the cuisine of almost all Asian countries so much! I think this comes across in my books and…]]>
Sushi with fried foie gras
Some time ago, I often went to Asia, to Japan. I love the cuisine of almost all Asian countries so much! I think this comes across in my books and blog, but also in my workshops! It is not in Japan that I discovered these amazing sushi, but in China! I admit I was skeptical at first, but since I really like pan-fried foie gras, I wanted to try it. And I immediately loved it. The classic flavors of a sushi (the vinegared rice, the soy sauce that accompanies it, the wasabi that spices it up) are perfectly mixed with the foie gras, here hot and pan-fried. There is nothing traditional about this, I realize, but since I am unlikely to travel as much as I used to, and I had some raw foie gras in the freezer, I wanted to put this recipe on my blog.
Ingredients
- 8 slices foie gras
- 1 leek small
- frying oil
- salted soy sauce
For the rice
- 225 g sushi rice or round rice
- 280 g water
For the sweet sushi vinegar
- 25 g sugar
- 5 g mirin
- 35 ml rice vinegar or white vinegar
- 2 g salt
Instructions
- Start by cooking the sushi rice. Weigh it and rinse it with clear water for 1 minute in a sieve. Drain it and put it in the rice cooker with the 280ml (or grams it's the same) of water. Cook it. There will be more rice than needed for the foie gras sushi, but you can make shirashi at the same time or make other sushi.
- Meanwhile, prepare the sweet vinegar by mixing all the ingredients together.Transfer the cooked rice to a container and pour in the sweet vinegar a little at a time. Mix gently so as not to break up the rice. When all the vinegar has been added, put a piece of cling film around it to prevent it from drying out.
- Prepare the leek.
- Cut the root and remove some of the green leaves. Wash and dry the leek and cut it into 8cm pieces. Cut each section in half lengthwise and chop finely.
- Heat a small pan or wok of oil to 180°C. Fry the leek until golden brown.
- Prepare the rice. I make 25g dumplings, using a little water so that the rice doesn't stick to my fingers. Shape the dumpling into a nice little sushi.
- Put them on a plate as you go.
- Put a little wasabi on top.
- Cut the slices of raw foie gras. I had mine in the freezer for a while!
- Fry it gently in a frying pan over moderate heat, without putting any fat on it, it will already give back quite a bit!
- Turn to color the other side.
- When you come to the table (this dish doesn't wait!) put a slice of foie gras by sushi, a little fried leek, and the soy sauce at disposal!
Nutrition
Calories: 98kcalCarbohydrates: 22gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 10mgSodium: 217mgPotassium: 51mgFiber: 1gSugar: 7gVitamin A: 991IUVitamin C: 3mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!
Misoshiru
There is no real recipe for miso soup, that delicious Japanese broth. But rather an idea of the ingredients used and especially the proportion, because we can quickly feel lost with the ingredients that have no explanation. But most importantly, one can be indecisive about which dough to buy. There is no manipulation and the soup is ready the time to boil water… Miso soup is one of the most consumed items in Japan. Impossible to imagine a meal without it. There are regional or seasonal variations but I give you here a basic version as it is found everywhere in the Land of the Rising Sun!
Ingredients
- 1 liter water
- 1 bag of 10g of dashi
- 2 large tablespoons fermented soybean paste
- 100 g soft tofu
- Chinese onions, seaweed, mushrooms
Instructions
- Here is one of the packages that exist in Japanese supermarkets (Hi-Mart on Sainte Anne street). It is simply fermented soybean paste.
- The other essential ingredient is dashi powder. There are boxes with bags of 5g or 10g. 10g are suitable for one liter of broth and 5g for two people, 500ml.
- The third almost systematic element of miso soup but not essential is the soft tofu.
- Put the dashi in the pan.
- Pour in the water and add the spoonfuls of miso paste. You can use more or less, but this amount I'm giving here is fine. But after all, everyone has their own taste.
- Cut the spring onions into small pieces and the tofu into cubes.
- Put the green part of the spring onion and the tofu in the bowls.
- And the white part (which can cook a little more) in the pan. All that remains is to pour the simmering soup into the bowls...
- You will find in my site other recipes to make a delicious Japanese dinner:
- -The Gyozas:
- -The Katsudon:
- Not to mention my"culinary journey: Tokyo!"to get closer to the Japanese atmosphere:
Nutrition
Serving: 4peopleCalories: 22kcalCarbohydrates: 1gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 27mgPotassium: 0.2mgFiber: 0.2gSugar: 0.2gVitamin A: 0.01IUVitamin C: 0.01mgCalcium: 39mgIron: 0.3mg
Tried this recipe?Let us know how it was!