Chef Forum banner

Sushi Recipe From Back in Japan

1K views 3 replies 4 participants last post by  fishstickhunter 
#1 ·
OK, first, you take fish. Then, you take knife. Then, cut off skin. Then, gut fish. Then, you chop up meat. Then, you flavor meat. The flavoring is of fine bay leafs and salt. Then, cook fish over fire. Now, you may be asking "why do you cook fish, when sushi is not supposed to be cooked?" But I say sushi is sushi, as long as you can eat it. Then, after you cook fish for 5 minute, it should be somewhat soft. Poke with stick to see to see if soft. If it is not soft, cook longer. If it is soft, cook fish no longer. Then, you take leaf. Wrap fish in leaf. Barry leaf in sand. IT MUST BE SAND! Then, after 6 hours, dig it up. Then, you take fish out of leaf. Then, put on plate with salt on it.

That's it. :)
 
#3 ·
Keyon,

Thank you for the recipe. This must be made with very fresh fish I guess?

What if I don't have sand- Can I use dry garden soil?

There is a difference between sushi and sashimi. The first can be cooked, but the second not? That is how I understand it.

The recipe sounds like fun.

DC
 
#4 ·
That is how I understand it too. Sashimi is raw meat. Sushi is a style of food (like how a taco can have lots of different fillings) but this does not sound like sushi to me.....unless the meat is then either surved in a rice roll (like maki) or placed on top of a formed clump of rice such as nagiri
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top