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Showing posts from February, 2021

Sayōnara (Goodbye)

      Overall this project ended up great and I have learned so much. I started not knowing how to properly cut a carrot and now I can make a Dragon Roll. I have learned cutting techniques, rolling sushi, and how to make different types of sushi. I made a Philly Crab Roll, a California Roll, a Vegetable Roll, a Shrimp Tempura Roll, a Dragon Roll, and Salmon Sashimi. Through this I even designed my own special sauce and put it on my Dragon Roll. If it wasn't challenging enough for me to learn to make proper sushi from the internet, I also took on the risk of creating and learning how to make a blog in order to document my endeavor.     I realize that it can take 10 years to become a master sushi chef also known as an Itamae which means in front of the board. This was a risky project because I was doing a lot of work in 5 months. Although I haven't mastered becoming a sushi chef I  learned how to make sushi and I feel that I have finished knowing mo...

Ebi no tenpura (Extra Shrimp Tempura)

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 Today I made a special Shrimp Tempura Roll without the sauce because I had some extra shrimp and did not want to waste it. I was able to wrap the roll really tight and cut it well. I have attached my Shrimp Tempura picture from November. Seeing the difference in these two pictures shows me how much I have improved from when I started. Some of the things I noticed that are better are: my roll is cut evenly, the roll is held together well, and there is no rice falling off. My presentation is better because it looks clean, even, and almost professional.

Doragonrōru (Dragon Roll)

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 Today I made my own Dragon Roll. The Dragon Roll combines everything I learned to make one incredible roll. I made the Dragon Roll using shrimp tempura from my Shrimp Tempura Roll. I used my signature sauce to dip the Dragon Roll in and I made Unagi sauce that I poured on my roll. I also needed to use all the cutting and rolling skills I knew to put all the ingredients together. The inside of the roll required cucumbers and shrimp tempura. Then, I added the Unagi sauce made up of sake, soy sauce, sugar and Mirin. I had to be very precise when slicing the avocado because it needed to look very good. In this roll I did not use eel or fish roe even though they are usually in a Dragon Roll because I could not find them anywhere. In the end I am proud of my work because I did my best and it tasted very good. Here is a recipe for a Dragon Roll. https://www.justonecookbook.com/dragon-roll/ Here is a recipe for Unagi sauce. https://www.justonecookbook.com/unagi-sauce-2/