Going Japanese… Kawaii!!
Like baking, I do not have any formal training in a cold kitchen of a Japanese restaurant. I barely been in one. I seldom go to a Japanese restaurant, because I can not afford it. Just like any sushi and Maki enthusiast, I love Japanese food. So I learn to make it. I understood why it is so expensive. Its labor intensive and the ingredients are expensive. Japanese food translates to their culture, very patient and very keen to details.
I would like to share to you how it is done, homemade style.
Here are the ingredients:
Japanese, like us Filipinos, rice is a staple, though they cook it differently.
How to make Japanese rice
-Japanese rice, I used Japonica or any short grain rice.
In a bowl: combine sake, sugar and salt. Whisk until sugar and salt are dissolved completely.
Once dissolved, slowly add the sake mixture to the slightly cooled rice while mixing it thoroughly and fanning to cool.
- Tamago (egg roll)
- Japanese style mayonnaise, I used Kewpie brand
- Fry spam.
- Prepare tamago (parang scrambled eggs lang na may konting sugar, water and sake)
- Cut nori to strips.
Shape rice into slightly oblong. Since I seldom make Maki din, Hindi pa ako nag i-invest sa gamit. So I use plastic wrap lang. I shape the rice accordingly and wring the plastic wrap tightly para packed yung rice. I works naman without the fancy tools.
Put a Japanese mayonnaise on top of the rice
Place the tamago on top. The mayonnaise will also serve as glue to keep it intact.
Place the spam on top
Bind the rice, tamago and spam with nori strips.
- Japanese rice
- Japanese style mayonnaise
- Kani (crab stick), cut into strips
- Assortment of different things you like in your Maki.
You can put ripe mangoes para California maki or avocado para tex-mex naman. Your preference ng gusto Nyo ilagay.
In this recipe: I used cucumber cut into strips, lettuce and kani.
Place the shinny side of nori facing the sushi mat. Leaving an inch away from the edge of nori, place japanese rice across the nori.
Put a Japanese mayonnaise along the rice.
Assemble the ingredients
Roll the mat away from you to wrap the stuffings, pulling it towards you from time to time to tighten the Maki.
Using a sharp knife cut the Maki in half then in 1/4 until to its desired size.
Serve with soy sauce and wasabi.
Try rolling your own Maki and enjoy a generous serving at home for a price of 6 pieces of Maki from a ccommercial Japanese restaurant.
Share your photos of your very own Maki.
When you can’t afford it, learn how to make it. 🙂