Ya Taki Sushi Recipes

TUNA TATAKI

Steps:

• On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
• Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
• Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
• In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.
• In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

YAKISOBA

Steps:

• Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
• For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
• For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
• Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
• Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.

EASY MOSAIC SUSHI RECIPE BY TASTY

Steps:

• Heat a medium nonstick pan over medium-high heat. Add the beaten egg to the pan and tilt the pan so the egg covers the bottom in a thin layer. Cook until the egg is firm, 3 minutes. Remove from the pan and let cool, then roll up.
• In a liquid measuring cup, mix together the sugar, salt, and rice vinegar and microwave for 2 minutes, or until the solids fully dissolve.
• Pour the seasoned sushi vinegar over the cooked rice and gently toss the rice until it comes to room temperature.
• Place a sheet of nori on a cutting board. Dip your hands in water and then pick up about half of the seasoned sushi rice and gently arrange it over the nori, spreading evenly all the way to the corners.
• Top the rice with another nori sheet, then cut the the sushi crosswise into 4 even strips. Set aside.
• Place another sheet of nori on a sushi rolling mat. Place a quartered strip of cucumber on the bottom edge of the nori and another cucumber strip an inch above it. Place 2 of the sushi rice/nori strips on top of the cucumber.
• Place a strip of salmon in between the strips of nori. Then, place the rolled omelet on top of the salmon.
• Place 2 strips of tuna on either side of the omelet roll. Then, place another piece of salmon on top of the omelette.
• Place the last 2 strips of rice and nori over the salmon. Place another strip of cucumber over the top piece of nori and roll the sushi 90 degrees.
• Tuck the final piece of cucumber in place and continue to roll the sushi until the nori completely wraps around, making sure to keep the roll as square as possible.
• Cut the roll into slices and serve immediately with soy sauce, wasabi, and pickled ginger alongside.
• Enjoy!

AUTHENTIC YAKISOBA

Steps:

• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
• Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
• Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
• Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

YA-TAKI SUSHI

Steps:

• Boil the sweet potato until tender.
• Steam the mushrooms until tender.
• Place the potato, mushrooms and liquids in a bowl and either mash or blend together.
• If you have a sushi rolling mat lay it on the table, otherwise lay a clean tea towel down and cover it with cling film.
• Lay a sheet of nori on top shiny side down, if it is untoasted you may wish to briefly pass it through a flame. And place a layer of sushi rice on top. For thin sushi layer about 1/8 inch thick and for fat rolls layer about 1/4 - 1/2 think, leaving a gap of around 1 inch at each side.
• Spread the mix in a line about 1 inch from the edge of the rice. I like to puree my mix and pipe a line using an icing bag.
• Starting at the edge roll up like a Swiss roll keep the rolling a tight as possible using the sushi mat/towel to aid the process. When you reach the end moisten the remaining edge with water and stick down. Roll up in the towel and allow to sit while you make the rest.
• Using a wet, sharp knife slice into 1/2 inch thick slices. Remove the ends and eat. Place the rest on a platter and serve.