AND NOW TH E S U S H I I TS ELF!
Dogfish no oshi sushi - SWEET GRILLED ON PRESSED SUSHI RICE -
INGREDIENTS (for 4 people) 1 to 1.5 kg dogfish in filets without skin or bones 10 to 25 g of special corn starch for making brown sauces (to slightly thicken part of the broth) 500 g sushi rice (see page 20) coarse salt (or wasabi) 50 g gari a little pot of Japanese sansho pepper: if you do not use wasabi you can sprinkle a little coarse salt or sanho pepper on the sushi as a finishing touch.
PREPARATION Put all the ingredients for the broth in a sautĂŠ pan and lay the fish filets in it. Bring carefully almost to the boiling point on a low fire. Try not to let the broth actually boil to prevent the fish from breaking up from cooking and making the broth cloudy. Skim off, and let it cook 20 minutes longer. Turn off the fire and let it cool. Boil 250 ml of the cooking liquid down to half volume. Mix the corn starch with it and let it thicken. Skim off and put through a sieve. Let it cool at room temperature. Stir regularly to avoid skin formation on top. Fill the form with sushi rice (about 2 centimetres thick). Lay the fish filets on it carefully and press gently. Let it recover for a few minutes in the form. Take the rice and fish out of it again and cut it in five pieces. Arrange the pieces on a small plate and brush on a little sauce. Sprinkle a little coarse salt or a tad of wasabi on it.
FOR THE BROTH:
100 ml water 100 ml sake (rice wine) 50 ml mirin (sweet rice wine) 25 g sugar 35 ml soy sauce
MATERIALS:
A kata: a rectangular form of 18 by 4 cm for the rice
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S US HI
Also lay a little pile of gari (sushi ginger) by it.
TIP Make the sauce a day in advance, then it is even more delicious. The sushi rice and sushi are made on the day itself.