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Showing only recipes by “Hiroko Shimbo.”

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2526
sushi-dipping-shoyu

Sushi Dipping Shoyu

At a sushi bar, you will always find small pots every 3 feet or so along the counter. You will want to pour some liquid from one of these...

2527
my-mothers-classic-thick-roll

My Mother’s Classic Thick Roll

This thick roll is stuffed with sweet simmered shiitake mushrooms, kanpyo gourd, sweet fish flakes, and thick rolled omelet, all of which...

2528
rolled-thick-omelet

Rolled Thick Omelet

Rolled thick omelet, dashi-maki tamago, contains a substantial amount of dashi, fish stock, as its name suggests. The stock adds good fla...

2529
sweet-fish-flakes

Sweet Fish Flakes

Sakana no oboro is made from lean, white-fleshed fish cooked in water, drained, crumbled, and dry-toasted in a pan with sugar, mirin (swe...

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2530
simmered-shiitake-mushrooms

Simmered Shiitake Mushrooms

When you purchase dried shiitake mushrooms, choose ones with thick, meaty, and plump caps that are not spread open. On the surface of the...

2531
simmered-kanpyo-gourd

Simmered Kanpyo Gourd

They may look like the shoelaces of a sneaker, as some of my students have remarked, but the long dried thin strips of kanpyo come from a...

2532
master-recipe-for-sushi-rice

Master Recipe for Sushi Rice

Sushi rice is called sumeshi (vinegar-flavored rice) or shari. Shari literally means “Buddha’s remains,” and it was so named because the ...

2533
eel-and-avocado-thick-roll

Eel and Avocado Thick Roll

Thick rolls are ideal for your lunch. In this roll, pleasantly bitter arugula leaves, mild spicy daikon sprouts, richly flavored eel, goo...

2534
quick-rich-brown-shoyu-sauce

Quick Rich Brown Shoyu Sauce

Many of you are familiar with the rich, brown, slightly sweet shoyu-based sauce that is used to baste broiled eel. The sauce is called ts...

2536
classic-california-roll

Classic California Roll

This is the Adam and the Eve of today’s inside-out rolls. It is filled with the now conservative sounding mixture of crabmeat, cucumber, ...

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