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...