Text 14131, 87 rader
Skriven 2007-04-17 09:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Japanese Avocados
=========================
-=> Quoting Carol Shenkenberger to Jim Weller <=-


 JW>       Title: Avocado Pickled In Miso

 CS> ???  Avocados?  Aitn they from Californa?

They originated in Mexico and are are common fare in California but
grown worldwide these days. Thailand is a big producer and I see a
lot of modern Japanese recipes that feature them.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Avocado, Shrimp and Cucumber Makimono
 Categories: Appetizers, Japanese, Crab, Sushi, Shrimp
      Yield: 7 rolls
 
      2 c  Medium-Grain White Rice
  2 2/3 oz Package Tamanoi Sushinoko;
           -Or
  3 1/2 tb Japanese Rice Vinegar,
      1 tb Sugar; and
  1 1/2 ts Salt
      7    Sheets Toasted Seaweed;
           -Sushi Nori
           Wasabi Paste; or powder
           -mixed to a paste with
           -water
    1/2    English Cucumber; peeled
           -and cut into thin strips
    1/2 lb Cooked Shrimp; or Crab
      1 lg Ripe Avocado; peeled and
           -cut into small cubes
      1 bn Green Onions; green part
           -only, blanched until
           -wilted
           Pickled Ginger
           Low-Salt Soy Sauce
 
  Rinse rice 3-4 times under cold, running water; drain well. Put in a
  heavy pot and add 2 cups water. Let soak 30 minutes.
  
  Bring rice to a boil over medium heat; boil 1 minute. Cover, turn
  heat to low and cook 20 minutes. Remove from heat and let stand,
  covered, for 10 minutes.
  
  Transfer the rice to a bowl and add the vinegar, sugar and salt (or
  the tamanoi sushinoko.) Let cool to room temperature.
  
  Lay a bamboo rolling mat out so that the bamboo strings are
  horizontal. Top with a sheet of seaweed, shiny-side down (so it will
  roll easily inward.) Spread with 3/4 cup rice, leaving about a 1/2"
  border along the top and bottom.
  
  Along the horizontal center, put a few dabs of wasabi paste. Arrange
  a few strips of cucumber across this; top with 1/7 of the shrimp and
  avocado, and a couple of green onion strands.
  
  To roll, lift the bottom of the seaweed sheet up, just enough to
  cover the filling. Fold the mat over this and squeeze with the
  fingers of both hands; roll a little, the pull out the top part of
  the mat a little. Continue to do this until it's completely rolled.
  Set roll aside and repeat with remaining ingredients. Cover rolls
  tightly with plastic wrap and refrigerate until serving.
  
  Using a wet knife, slice each roll into 8 pieces. Serve with pickled
  ginger and wasabi diluted with soy sauce.
  
  Source: San Francisco Chronicle
 
MMMMM


I know that recipe came from California but I understand things like
California roll have recently made their way to Japan.



Cheers

YK Jim


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