Group Sushi Sashimi Master Class

Group Master Sushi Class & Japanese cooking courses Master Sushi & Sashimi Class  3.5 to 4 hours Lesson- £125 Limited to 2-5 students in the class Nov 30th  Wed at 11:00 am – 3:00 pm Dec 4th    Sun at 11:00 am – 3:00 pm Jan 15th  Sun at 11:00 am – 3:00 pm Feb 11th    Sat at 11:00 am – 3:00 pm Hands – on Sushi cookery by Chef Keiko who is featured on C4 TV programme “The Food Chain” Master How you could easily prepare Sushi in a few Hours learning from Sushi Expert’s skills and tricks. You will master step by step how to make Sushi with lots of practical & straight forward information Sashimi fish is from the same fish monger Nobu uses You’ll learn how to prepare the perfect Sushi rice, washing, cooking and mixing. how to make your own natural Umami rich sushi vinegar seasoning how to add more flavour umami to prepare delicious sushi rice 6 types of sushi to learn how to prepare vegetables, and raw fish filling for sushi maki roll how to make big salmon avocado sushi rolls California inside out roll thin hosomaki sushi roll spicy tuna hand roll Raw Fish cutting techniques using Salmon and Tuna How to slice Raw fish for Nigiri sushi how to make sushi nigiri, basic sashimi slicing method using salmon and Tuna (Fine Quality finest fish from the same fish monger Nobu uses.) how to prepare tiger prawns for nigiri sushi Salmon nigiri, Tuna Nigiri, Prawn Nigiri Gunkan sushi Raw Fish and hygiene How to identify freshness to eat raw Sushi Etiquette Step by step sushi recipe guide in PDf document with photos, and...
How to cook Japanese fried rice with scallop edges

How to cook Japanese fried rice with scallop edges

Have you ever tried Scallop edges? They are tasty and you could stir fried with vegetables, and it really goes well with fried rice. I was wondering what I could use these for cooking. Then I decided to cook fried rice with it. The juice (we call dashi from scallop) made this fried rice exceptionally tasty! Ingredients 2 bowls of Boiled rice Scallop edges x 4-8 scallops 3 x asparagus 3 x spring onion 1 clove garlic 1/4 red paprika 2 tablespon x olive oil or grapeseed oil salt & black paper dash of Japanese soy sauce – I used kikkonman soy sauce Saute garlic, spring onion, and add scallop edges, cook for 20-30 seconds and add salt & black pepper, Add asparagus, and Red paprika, and when you see the juice is coming out from the scallop edges, add Boiled Rice, and stir everything together, and add dash of soy sauce. And when you mix everthing together, it is done. Itadakimasu Learn Sushi & Sashimi cookery with Keiko Join my Teppanyaki cooking class I will tansform your kitchen to a mini Teppanyaki restaurant! info@sushiqueen.co.uk http://sushiqueen.co.uk Sushi Mastery class on April 13th...
Yam cha

Yam cha

I’ve been to Yam Cha in Soho, and We had nice selection of dim sum, and sweets etc with wrm sake. The place is fashinable and clean :)and it is called Yauatcha. Some dishes that we had I photographed....
SeaBass Carpaccio

SeaBass Carpaccio

Last Tuesday, I was in a mode for a new presentation for Sea Bass Carpaccio, I’ve seen several recipe books, and I am so inspired with Nobu recipe book. Join Master Sushi Class on 15th June 2014...
How to make Spider sushi rolls – How to cook prawn tempura and softsel crabs

How to make Spider sushi rolls – How to cook prawn tempura and softsel crabs

I love Tempura, who don’t?! I used to steal some vegetable tempura while my mother was frying tempura. I still could have whole meal even after I ate some tempura… 190ml  flour,  or We buy tempura flour from Japanese shops (you could keep flour in the fridge to cool it) 180ml cold water, or cold Japanese beer – Asahi Beer, or Kirin Beer, or cold sparkling water 1 egg york some normal flour for dusting 500ml Vegetable oil 10 x prawn stretch like you are massaging prawn like the image on this blog, prawn needs 3 little cut inner side of prawn 1 x small sweet potato 1 x small courgette 5 x asparagus You mix egg york with little beer. And add all the flour to the mixing bowl and add beer. Please do not mix too well. It has to be mixed lightly leaving a few lumps Slice vegetables, and flour the vegetables and prawn before you dip in the tempura batter. Ideal temperature to deep fry Vegetable Tempura is 170C, and 180C for fish. You fry vegetable Tempura first, and then fish tempura. Tip: To know how the oil is ready to fry, you drop tiny batter in the oil, and it comes right up. Enjoy your Tempura. My sushi students made these Soft Shell crab maki sushi rolls, They were so delicious! I made this tempura, and it was tasty! Learn Sushi cookery and Japanese cookery with chef Keiko http://sushiqueen.co.uk We cater Sushi for party! Contact Chef Keiko if you need sushi caterer. Sushi party catering & private Japanese sushi chef  service. Sushi hen party...
How to make Peanut Tofu

How to make Peanut Tofu

Where I grew up in Japan, Nagasaki we eat lots of raw peanut in Summer for snacks. People in Tokyo Kanto areas, they have lots of Edamame. I remember We always ate boiled peanut before dinner in Hot summer days in late July to late September , and my father has it with Beer. In Summer Grocery shops sell raw peanut in a Shel We boil them with bit of salt, and have boiled raw peanut. Taste creamy and nutty Very Addictive. But We almost eat that every day. Farmers harvest the peanuts with Shel, they wash them and dry them under the sun for a week or so. They sell both raw peanuts and dry peanuts in a Shel in the market. When we have lots of dry peanut, we slightly roast, and removes the peanut skins. Then we soak the roast peanut in a water over night, and next day we use the blender to make peanut milk. This recipe is so delicious, I always ask my mother to cook for me. Ingredients Slightly roasted peanut (no salt) 200gram Water 800ml Potato starch 55 to 60 Gram Soak in water over night and blend it in the morning. You need to separate peanut with the muslin clothe and squeeze the milk out and you will get peanut milk and peanut residuum (okara in Japanese) Peanut Milk Tea, it is very nice   Then add 55 – 60 Gram potato starch or Kuzu to the peanut milk, and slowly cook with the raw heat and stir it to combine them, and cook until it will become like sticky...
Salmon Sushi rolls with wasabi mayo

Salmon Sushi rolls with wasabi mayo

Hi, I went to have Earl Grey tea from Pret a manger the other day, and had poached Salmon sandwich with water cress and mustard mayo. I was preparing sushi ingredients for Hen party last Saturday, and I got an idea from Pret sandwich. I made poached salmon and watercress sushi rolls with wasabi mayo with hemp seeds and spring onion, and bit of black paper on it…! It was Delicious Ladies at Hen Party loved them, too, and I’ve received the nice feedback  Hi Keiko, On behalf of myself and the other girls who helped to organise the hen I just wanted to say a huge thank you for last weekend. Becks (the bride-to-be) had the most amazing time making the sushi and it was all down to you! . The quality of the activity was top notch from start to finish and we will definitely be recommending you! Thanks again. All the very best, Samara x Thank you Thank you Thank you! Master Sushi Class  Learn How to make Sushi on Nov 15th 2014...
Japanese flavour Risotto with Mussel, Sake, and Shiso

Japanese flavour Risotto with Mussel, Sake, and Shiso

I love mussel cooked with Wine & Butter etc… I would like to introduce you Mussel Risotto cooked with Japanese Flavour. Ingredients Fresh Mussel 2 cloves of Garlic 2 x shiso leaf Chive 1-2 table spoon of unsalted butter 100ml White wine, or Sake Black pepper & Maldon salt to taste (Any Sea salt wold be fine) You heat the pan and melt butter and add garlic, stir for a minute, and add shiso leaf. Then add mussel Then Add wine, and salt & Pepper, and cover the pan with lid, cook until all the shells open. And serve. You will get juice from the cooking, like this, and add Japanese cooked rice, and cook a few minutes until everything will combine.   Enjoy!  ...
Chocolate Infused Teriyaki chicken

Chocolate Infused Teriyaki chicken

Today I did Chocolate & Sushi Making Pre – Demo for Chocolate Sushi Making workshop for The Chocolate Festival on March 23rd with A friend who runs BakingDreamsTogether We are going to demonstrate and host hands-on chocolate sushi making workshop together. Chocolate Festival http://www.festivalchocolate.co.uk/festivals/london/whats-on/ We’ve created delicious chocolate Sushi today, I am looking forward to sharing it more soon. I had so much chocolate left, so I created Chocolate Teriyaki sauce and cooked with grilled chicken and served with strawberry. It was so delicious and so nice!   Chicken cooked with Chocolate infused Teriyaki Sauce Learn Sushi cookery and chocolate sushi cookery. Fine Sushi Master Class on April 13th. Join us!...
How to cook Sushi Rice

How to cook Sushi Rice

I would like to write How to cook sushi rice How to cook Sushi Rice, Sushi rice has to be wash gently with your hand with water, and wash it for 5- 7times until the water runs clear. Then you could soak it for 30-60 minutes, but if you haven’t got time, you could skip this process. After that, put 300ml rice with 300-330 ml water to the pan with the lid, and cook with the medium high heat and bring to boil, and you simmer it with the second lowest heat for 12-17 minutes. And the lid has to be always on, and after you simmer with the second lowest heat for 12 – 17 minutes , you turn off the heat and wait 10-20 minutes to set the rice with the lid on. And you could mix the steamed rice with sushi seasoning. Learn How to make sushi @...