From LA to here

Take a gas­tro­nomic jour­ney around the Cal­i­for­nian city

Fraser Coast Chronicle - - TASTE - Im­ages and recipes from Los An­gles Cult Recipes by Vic­tor Garnier As­torino (Mur­doch Books, RRP $49.99)

IF YOU find your­self Cal­i­for­nia dreamin’ but can­not quite make it to the US, the recipe book Los An­ge­les Cult Recipes might just be an an­swer for you. Vic­tor Garnier As­torino of­fers 100 recipes that cap­ture the spirit of LA, from the Hol­ly­wood Hills to Venice Beach.

Tango maki roll

IN­GRE­DI­ENTS: ◗ 100g vine­gared sushi rice (see be­low) ◗ 2 sheets nori sea­weed ◗ 1 av­o­cado, sliced very thinly ◗ 1 mango, sliced very thinly ◗ 4 tem­pura prawns (see in­sert).

Unagi sauce: ◗ 125ml mirin ◗ 125ml soy sauce ◗ 100g su­gar ◗ 1 tbs soft brown su­gar ◗ 1 car­rot, sliced into rounds ◗ 1 onion, sliced into rounds ◗ 1 daikon (white radish), sliced into rounds ◗ 10g fresh gin­ger. Vine­gared sushi rice: ◗ 300g white rice ◗ 35ml white rice vine­gar (Asian food stores) ◗ 1½ tbs su­gar ◗ 1 pinch salt. (Ref­er­ence: 6 sushi = 150g rice; 1 maki = 25g rice; 1 tango roll = be­tween 4 and 6 maki).

METHOD: Wash the rice three times in fresh wa­ter in a per­fo­rated pan. Let the rice rest for 40 min­utes in cold wa­ter. Drain and let the rice dry for 10 min­utes.

Cook, cov­ered, for 10 min­utes on a high heat or un­til steam ap­pears, then for 10 min­utes on a low heat.

In a small saucepan on a low heat, whisk to­gether the vine­gar, su­gar and salt for 5 min­utes; the su­gar must be dis­solved. Mix this liq­uid into the rice, stir­ring con­stantly, un­til the rice reaches room tem­per­a­ture.

For the roll – The unagi sauce: place all of the sauce in­gre­di­ents in a saucepan and bring to the boil. Keep stir­ring on a low heat un­til the tex­ture is thick. Fil­ter through a fine strainer. To as­sem­ble the roll: spread the vine­gared rice on one of the nori sheets, placed on a sushi mat cov­ered with plas­tic wrap on both sides.

Place the other sheet on top, a lit­tle above the rice. Make a line of av­o­cado and mango slices across the full width of the nori sheet (re­serv­ing four slices of av­o­cado and four slices of mango), 3 cm high and 8 mm thick.

Ar­range the prawns two by two, with the tails pok­ing a lit­tle out­side the sheet of nori on both sides. Roll up with the help of the mat. Cut into four maki and place a sliver of av­o­cado and mango on top. Serve with unagi sauce.


The tango maki roll from Hara Sushi Inc in Los An­ge­les.

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