Osaka Style Sushi Recipes

OSAKA STYLE SUSHI

Steps:

• Cut the fish into thin slices (1/8-inch) against the grain. Using the outside perimeter of the oshibako as a template, place it on top of the sliced fish and cut the edges of the fish to fit inside the box.
• First put a sheet of nori inside the oshibako, and top with the first layer of fish. Then evenly spread a layer of 1-ounce of snow crab. Follow with a layer of 1 teaspoon tobiko, then 1 teaspoon mayonnaise, and a layer of 1 cup sushi rice. Finish with another layer of fish. Then press the oshibako lid to compress and mold the sushi.
• Invert to remove and cut into 6 even pieces crosswise and in half lengthwise to yield 12 pieces. Repeat process for 3 more times to yield 48 rectangular sushi. Keep sushi cold until ready to serve.
• Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Rice Balls, Maki, and Nigiri Sushi. Also refer to the Sushi Rice recipe as needed.

SUKIYAKI OSAKA-STYLE

Steps:

• Cooking at the table: Put the empty sukiyaki pan or large cast-iron skillet over the heat source (or use an electric skillet) at the table. Start to melt suet in the pan over medium heat, using long chopsticks (or a fondue fork) to move it around so the entire pan bottom is well greased. The fat should smoke slightly. Quickly sprinkle about 3 tablespoons of sugar over the bottom and continue moving the fat in the pan (it should not be entirely melted yet.) The sugar will caramelize, turning brown and sticky. At this point, add about 1/4 cup water and 1/4 cup sake. There will be some sputtering (but this helps entertain guests). Add sake, stir; add dark soy sauce, stir. Begin the cooking by laying a few slices of beef into the pan. The beef should take about 1 minute to cook. Add more beef, switch to vegetables-including shirataki, tofu and fu-then alternate back to beef. Each diner should put into the pan whatever he or she likes. Add water (or half water/half sake) to the pan occasionally, as the sauce is reduced. The ingredients should not swim in the sauce; the liquid should just keep the pan bottom covered.
• Set each place with an individual dipping bowl into which an egg has been broken. This alone is the dipping sauce. (If you serve a whole egg at each place, which is attractive, provide a saucer or some vessel for the empty shells.) Each diner mixes the egg with chopsticks or fork. As with the other nabemono, long-handled fondue forks are best for anyone who is a little shy about using chopsticks, but dinner forks will do in a pinch.
• Before eating, dip cooked meat and vegetables into the egg; the thin coating of egg "cooks" on as soon as it is in contact with the hot food. There is no other garnish or relish. To end the meal, serve hot cooked rice, mild pickles, and Japanese tea as a final course. Serve hot sake or cold beer up to rice course.
• Suggested Sake: Rich Sake
• *Have your butcher cut well-marbled sirloin beef into very thin slices. .
• **Buy grilled bean curd (yakidofu) or use any type of bean surd (tofu) available. .

ASYA'S FAVORITE SUSHI BAKE

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
• For the salmon layer: Place the fillets, skin-side down, on the prepared sheet. Drizzle with the avocado oil and season with salt and pepper. Roast until the fillets look opaque and flake easily, about 15 minutes. Let cool for 5 minutes.
• Slide a spatula under the fillets but over the skin, leaving the skin on the baking sheet. Transfer the fillets to a large bowl and flake with a fork. Add the mayonnaise, sriracha, scallions and 1/2 teaspoon salt and thoroughly mix. Set aside until ready to use.
• For the sushi rice: Rinse the uncooked rice in 3 to 4 changes of water, pouring off the cloudy water each time. Drain well and transfer to a rice cooker. Add 3 1/2 cups water and cook the rice according to the manufacturer's instructions. (Alternatively, add the rinsed and drained rice to a medium pot with 3 1/2 cups water and bring to a boil. Reduce to a simmer, cover and cook, about 15 minutes. Remove from the heat and let sit 10 minutes.)
• Meanwhile, whisk together the rice vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. When the rice is finished cooking but still hot, pour over the rice vinegar mixture and lightly mix with a rice paddle.
• For the sushi bake: Spray a 9-by-13-inch baking dish with cooking spray. Layer in the sushi rice and lightly flatten with the rice paddle. Top with the spicy mayo salmon mixture. Whisk together the mirin, tamari and sesame oil in a small bowl, then pour on top of the sushi bake, rotating the baking dish to make sure the entire surface is covered with the tamari mixture.
• Top with the furikake and bake until the edges are golden brown, 10 to 15 minutes. Serve hot with roasted nori snack sheets for scooping.