Sushi shojin

by Alberto Hideo Morisawa
Kinoshita, Brazil
 

SU SAUCE (VINEGAR SEASONING)
100ml Japanese rice vinegar
60g sugar
5g salt
5g Kombu

DASHI
10g dry Shiitake
10ml Kirin sake
10g Kombu
100ml water

SHIITAKE
2 Shiitake mushrooms
50ml Kikkoman Amakuchi Shoyu
15g of sugar
20ml Dashi

ASPARAGUS
1 asparagus
30ml Dashi

EGGPLANT
1 eggplant
30g tempura flour
25ml water
300ml oil for frying

BELL PEPPER
1 red pepper
50ml Dashi
 

1 — SU SAUCE
Heat all ingredients on the stove until the mixture simmers. Reserve.

2 — DASHI
Heat all ingredients on the stove until the mixture simmers. Reserve.

3 — RICE
Wash the Japanese rice 3 to 4 times until the water comes out clear. Leave to soak in the water for 20 minutes. After this rest time, put it on the stove for 25 minutes – over high heat for the first 10 minutes and low heat for the last 15 minutes. Let rest for 15 minutes. Then mix the cooked Japanese rice with the Su sauce.

4 — SHIITAKE
Heat the Shiitake with its ingredients on the stove for 10 minutes.

5 — ASPARAGUS
Cook the asparagus in boiling water for 2 minutes and set aside in the Dashi marinade.

6 — EGGPLANT
Cut the eggplant into small pieces, pass it in the tempura flour. Then pass it in a mixture of tempura flour and water in equal proportions. Fry.

7 — BELL PEPPERS
Burn the skin of the pepper to peel. Cut it in into the right size for sushi. Bake at 180°C (356°F) for 5 minutes to soften, and then leave marinating in the Dashi.

SERVING INSTRUCTIONS
Serve with wasabi, Japanese spiced ginger and soy sauce.