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Sushi: Dashi and Nikiri

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This Saturday I had the privilege of teaching and awesome group of people how to make sushi at Love Apple Farms. We went over the basics of making rice and rolling colorful and tasty rolls. We dove into the traditional art of Nigiri as well as the rarely used Nikiri Sauce.

I promised my class that if they showed me that they had the skills to become sushi masters I would share two very important recipes with them. My Dashi and Nikiri recipes are something that have taken years of tweaking and really make the difference when it comes to making a good house sauce to brush on you sushi. The times of dipping your sushi in simple soy sauce are gone.

First the base of many Japanese soups and sauces Dashi. This recipe is one that I first encountered through Alton Browns “Good Eats”. I have simplified it and changed it slightly because this is what works for me. I urge you to experiment and see what works for you.

Ingredients

  • 8 inches (20cm) of dried Kombu Seaweed
  • 2 1/2 quarts (2.4L) filtered water
  • 1-1/2 (50g)  gently packed cups of Bonito flakes

Directions

  1. Cut the Kombu Seaweed to fit in saucepan and cover with the water and let soak for 30 minutes
  2. Place on medium heat and watch carefully until little bubbles start to rise to the surface. About 6-8 minutes.
  3. Remove the kombu from the pan. Increase the heat to high and bring to a boil
  4. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
  5. Strain the liquid through a fine mesh strainer or coffee filter for a very clear broth.

 

The Nikiri sauce is used to season your Nigiri in traditional sushi making. This sauce is different in every sushi house so if you want to add a fun or interesting flavor GO FOR IT!

 

NIkiri Sauce

 

Ingredients

  • 1/2 cup (115ml) of good quality Soy Sauce
  • 2 Tbsp (30ml) of unfiltered Sake
  • 2 Tbsp (30ml) Ashi Beer
  • 3 Tbsp (45ml) Dashi
  • 1/2 Tbs (15g) Coconut Sugar

Directions

  1. Mix together all ingredients until sugar is dissolved
  2. Serve as a dipping sauce or brush on Nigiri or sashimi slices
  3. Can be stored in the fridge for up to one month

 

Also, I have a lot of very happy photos form the class taken by my Dad and my wonderful assistants MD and Erica. This was my first class at Love Apple Farms an I had a great time! I hope my students did as well.

 

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