Project Description

Ball-shaped sushi with soy-sauce marinated trout

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Ball-shaped sushi with gloss-marinated trout.
If trout is not available in the market you can substitute salmon for trout.
Usually, dashi stock is not used for the marinade. However, dsashi stock makes the trout soft and enhances its original taste.
The sushi rice is flavoured with kinome pepper leaves. Sweet basil or shiso or sansho pepper is also available. These give sushi rice a nice fragrance.
Please refrain from using strong seented-herbs, like a coriander.

kadowaki_1

Toshiya Kadowaki

Born in 1960 in Hokkaido, Japan.
Perfected himself in Japanese cuisine at well-known restaurants such as Tsukiji Uemura, Kamogawa and Kaientei. In 2000, opened his own restaurant, “Azabu Kadowaki” in Azabu-Juban, Tokyo.
A lot of celebrities are a fan of his cuisine. His dishes based on outside-the-box thinking are masterpieces, which take Japanese cuisine to a whole new level.
His ability and skill has been recognized with two Michelin stars.

soy1000

‘YAMASA Brewed Soy Sauce’

Authentic Japanese soy sauce with its unique aroma, translucent reddish brown colour and rich flavour. YAMASA; truly original flavour for expertised chefs.


Ingredients for making Ball-shaped sushi with soy-sauce marinated trout

 

Ball-shaped sushi with soy-sauce marinated trout

Trout 100g
Rice 200g
Rice vinegar (or regular vinegar if not available) As needed
Rice(cooked) 150g
 Sugar  As needed
 Kinome pepper leaves (or sweet basil, shiso, sansho powder if not available)  A little
 Bamboo shoots  A little
 Pure sesame oil (or olive oil, if not available)  A little
 Kombu tea ※tea made of powder kelp (or umami seasoning and salt, if not available)  A little

 

Broth marinade

Broth [Note 1] 50cc
YAMASA Brewed Soy Sauce 100cc
Japanese Sake 50cc
Mirin (if available) A little
Substitute for mirin Japanese sake Japanese sake and sugar (combined): 50cc
Sugar 1/10th of Japanese sake
Sugar 5g

Note 1: The broth is made with 1,800cc of water, 10cm square of dry kelp, and 60g of dried bonito shavings

How to make Ball-shaped sushi with soy-sauce marinated trout

Remove the skin and bones from the trout and freeze it. DSC_0548-min_resize Remove the skin and bones from the trout[100g], and leave felet.

Vacuum pack the felet and freeze it for 20 minutes.

Thaw the trout DSC_0553-min_resize Put the vacuum-packed trout in a tray and thaw it under running water.
Slice the trout Marinate the trout in the broth marinade DSC_0648-min_resize

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Cut the thawed trout into 2-3mm slices and marinate them in the broth marinade(* 1) for 20 minutes.
DSC_0659-min_resize *1 How to make the broth marinade
Dashi stock[50cc], Japanese Sake[50cc], ‘YAMASA Soy Sauce'[100cc], and mirin (or a substitute for mirin if not available)[A little] to make the broth marinade (do not cook).
Make sushi rice DSC_0673-min_resize Add rice vinegar (or regular vinegar if not available. Adding as needed basis, not to make rice too sour) to rice[200g] and mix.Then add kinome pepper leaves (or sweet basil, shiso, sansho pepper, if not available), sliced bamboo shoots, pure sesame oil (or olive oil, if not available) and kombu tea (or umami seasoning and salt, if not available), and mix well.
Use a plastic wrap to make ball-shaped sushi Place the trout and sushi rice on a cling film and shape it into a small ball with the hands.