Foodies Hamper

Japanese Sushi Making

ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here
• Zoom link for a private and corporate class may be different because your event organiser may use your own Zoom, Microsoft or other corporate account. 

SUSHI & MISO MAKING

This class and hamper combination will give you the insight and skills on how to prepare classic Japanese sushi and miso, a beloved Japanese favourites. We source and organise the bulk of the ingredients, posted directly to you. All you'll need to prepare an eminently delicious meal with a few easy-to-find grocery store items. This experience works as both a social and educational experience. You'll leave with the confidence to prepare your own restaurant quality sushi at home. 

HIGHLIGHTS

• Learn how to craft restaurant-quality sushi and miso at home 
• Learn to make the dashi stock, sushi and miso from scratch
• Learn useful tips and tricks from a certified chef instructor. 
• Adaptable for various dietary restrictions- just let us know! 

THE MENU

• Handmade Sushi
• Japanese Tasting Sake
• Miso Soup

HAMPER CONTENTS

1. Mushroom Dashi Kit
2. Otao Kitchen's Sushi Vinegar
3. Tosa Joyu (Sushi Soy Sauce Blend)
4. Authentic Wasabi
5. Koshihikari Rice 300g
6. Spiral Nori Seaweed
7. Toasted Sesame Seeds
8. Genmai Miso Jar
9. Japanese Sake, 300ml
10. Bamboo Sushi Mat
11. QR code linked to the recipes and an online instructional video
12. Delivery included within Australia

* In the event of package delivery delays for ingredient kits, it is advised that you refer to the recipes sent and obtain ingredients so you are prepared for the class. Otao makes every effort to deliver the packaged-ingredients kit 48 hours prior to the start of the class but we are ultimately dependent upon the services of Australia Post. We are not liable for late or non-delivery.

EQUIPMENT NEEDED

• Sharp knife and cutting board 
• A small sauce pot for miso soup
• Rice cooker for sushi rice or a medium-sized pot with a tight-fitting lid.
• Small mixing bowls and measuring spoons 
• A digital scale 
• Chopsticks

WHAT DO I BRING?

• 1x of Spring Onion, soft or fried tofu
• 200g of sushi-grade fish (salmon, tuna or kingfish), sliced into (or substitute smoked salmon)
• 1x Lebanese cucumber, sliced thinly, seeds removed 
• 1x avocado, sliced
• 10g gari - pickled ginger (optional)

SPECIAL DIETARY NOTES

• Vegetarian/vegan the kit can make vegetarian/vegan option - no mayonnaise and salmon 
• Gluten-free - we will send a gluten free soy
• Dairy-free - the recipes doesn't include dairy.
• Low sodium. Use less soy sauce.
• Kosher. These can be kosher if you buy Kosher salmon
• Halal- can use Halal meat such as chicken if you don’t like salmon
• No nuts. We don't include any nuts in this meal.

ON THE DAY 

• PLEASE:  Wash and soak the sushi rice for 30 minutes before class. Refer to the recipe method below. 
• This online Zoom class lasts for 1-2 hours you will need a device with internet connection
• Professional instruction, and support 
• Debrief with a chance to enjoy your creations and chat. 
• Learn how to cook sushi rice, roll maki-sushi and miso soup. 
• In rare situations, we may have to restart the online class due to connection issues please- log back in.

HOW WE RUN THE CLASS?

• Learning by doing! You can start cooking at your own pace before and after the actual online class because you can click on the QR code for the video and recipe.
• We recommend you to watch the pre-recorded the video below to understand the recipes before you start making and cooking. 
• In this online cooking class, you will have some sake. However, for safety, please focus on cooking, and you can drink with the meal later.
•  If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.
• Please note that the start times for this virtual experience are scheduled in Melbourne - Australian Eastern Standard Time (AEST). Please be aware and adjust the start time to your time zone if you are not based in Australia.
• Have a question as "I'm attending an online class?" please check our FAQs

CANCELLATIONS AND CHANGE FOR DATES

• As soon as you sign up, we will send you information, so you can get access to the class resources. We will send you recipes, videos and Zoom details. No cancellation, but you can change the date.
• If you miss the Zoom class, let us know, as we will have the record for you.
• If you buy the voucher from the 3rd party, you will be bounced by the terms which we don't have the control over their business practices.
• Have a question as "I need to cancel, change or ask for a refund?", please check our FAQs

LIQUOR LICENSE 

• Otao kitchen license number for online class delivery VCGLR LIMITED LICENSE  36135497*
• For Liquor Licenses - Under the Liquor Control Reform Act 1988 it is an offence - to supply alcohol to a person under the age of 18 years (Penalty exceeds $19,000). - For a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $800). 

🍣Makizushi- Sushi Rolls

These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A refreshing, light and non-obtrusive vegetable like cucumber, blanched asparagus, carrot, or sprouts.

Serves: Makes 2 rolls 

Total time: 2 hours

Active time: 45 minutes 

INGREDIENTS 

• 200g of sushi-grade salmon, or kingfish, sliced into 1x1x20cm batons

• 1/2 Lebanese cucumber, sliced thinly, seeds removed 

• ½ avocado, sliced

• 10g gari - pickled ginger (optional) 

• ½ tsp wasabi

• 6 sheets of nori seaweed, cut in half 

• 1 tbsp Tosajoyu (for dipping) 

METHOD 

1.  To prepare the salmon, remove the skin and slice it thinly. Try to make sure the salmon stays cold the whole time so that the fat doesn’t come out of the fish. 

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🍶Sushi Su- Rice Vinegar Seasoning

Preparation time: 2 minutes

Execution time: 5 minutes 

Serves: makes 1 batch of sushi rice 

INGREDIENTS 

• 100g rice wine vinegar

• 80g sugar

• 25g mirin

• 16g salt 

• 4g kombu

METHOD

1. In a small saucepot, heat all ingredients except the kombu, stirring constantly until all the sugar and salt dissolve.

2. Add in the kombu and let steep for 1 hour. Discard the kombu. 

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🍚 Shari- Sushi Rice

Preparation time: 30 minutes 

Execution time: 10 minutes 

Makes: 12 rolls 

INGREDIENTS 

• 300g koshihikari- Japanese short grain rice 

• 340g water

• 90ml sushi su 

METHOD

1. Place the rice in a mixing bowl and rinse it under cold water, swishing it around with your hands. Dump out the cloudy, starchy water and fill the bowl up again. Rinse and repeat 2 times until the water runs semi-clear. 

2. Pour enough cold water over the rice to submerge it by at least 4cm and let it rest for 30 minutes. Drain the rice in a colander suspended above a bowl and allow it to rest for 20 minutes.4.) 

3. Place the rice in a rice cooker with 340g of water or place it into a covered sauce pot with 350g of water. 

4. Cook the rice in the rice cooker for 35 minutes. Alternatively, place a saucepan over medium heat and bring it up to a boil. When the liquid starts to boil, place the lid on, turn down the heat to low and simmer the rice for 13-14 minutes. Turn off the heat and allow the rice to rest for 10 minutes with the heat off. 

5. Remove the rice cooker pot from the rice cooker and turn the rice out into a large mixing bowl. Season the rice with the sushi su, pouring it over the rice and using a wooden spatula to disperse it, by sprinkling it all over. Mix the sushi rice, using the side of the wooden spatula to ‘cut’ the rice. Once the rice has cooled to around 40c. Cover it with a damp towel and keep it in an insulated container like an esky. 

6. Prepare a bowl of water for dipping your hands. To form the maki sushi, place 1 sheet of the nori seaweed on a cutting board, rough side facing up. Wet your hands in the water and grab 85g of the seasoned sushi rice. Spread the rice all over the surface of the the nori, leaving a 1cm gap at the top. 

7. Flip the nori over so that the rice is touching the cutting board. Add a smear of wasabi on the nori. 

8. Layer your salmon and fillings in an even row in the centre of the nori. Use a maki su, or bamboo matt to roll up the contents of the sushi, and cut the roll into 6 pieces. 

IF YOU DONT HAVE RICE COOKER THEN FOLLOW THIS METHOD

1. Add sushi rice to a medium thick bottom saucepan, cover with water and rinse 2-3 times using your hands until water is more translucent. Drain.
2. Add the water to the rinsed sushi rice. Place over high heat and bring to a boil with the lid off.
3. Next, cover and reduce to the lowest setting for 15 minutes. Take off heat and steam for further 10 minutes with the lid still on. Note: Do NOT remove the lid to peek at all during the cooking process, the steaming is crucial to perfect rice.
4. Finally, remove the lid.

🐟 Tosajoyu - House Soy Sauce blend  

Most high-end sushi counters make their own special blend of soy sauce Here’s our recipe. 

Serves: 2

Preparation time: 5 minutes

Execution time: 15 minutes 

INGREDIENTS 

• 90 ml tamari 

• 25 ml soy sauce 

• 50 ml water

• 68ml mirin 

• 12g sugar 

• 6g katsuobushi (bonito flakes) 

METHOD 

1. Heat up the liquid ingredients until the mixture almost comes to a boil. 

2. Add in the katsuo and steep for 1 hour or overnight if possible.

🥣 Miso Shiru- Miso Soup 

Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular version has deep earthy notes from a blend of fresh mushrooms. Miso paste, a fermentation of soybeans, wheat and rice, has a high concentration of various B vitamins, E vitamins, as well as both pro and pre-biotics.

Serves 2

Preparation Time: 15 minutes

Execution Time: 30 minutes 

INGREDIENTS 

• 400ml dashi stock 

• 1 spring onion, sliced thinly

• 20g tofu or abura-age (fried tofu) chopped into 1x1cm cubes 

• 3 tbsp aka or genmai miso

METHOD

1. Place the cut tofu and spring onion into miso soup bowls. 

2. Place the dashi stock into a small saucepan gently heat the stock over medium-low heat until it reaches a simmer. Place the sliced mushrooms in the broth and simmer for 2-3 minutes until the mushrooms are tender. 

3. Place the miso in a small bowl. Add a little spoon of the dashi stock and mix the miso with chopsticks until it dissolves and the paste loosens up a little. Pour the loosened up paste into the soup, add enough miso as necessary. 

🐟 Mushroom Dashi Stock 

Dashi stock is a fundamental component of Japanese cuisine. It has a light, smokey flavour from a mixture of deep-sea kelp, and katsuobushi, or dried and smoked skipjack tuna flakes. 

Serves: 2

Preparation time: 5 minutes

Execution time: 15 minutes 

INGREDIENTS 

• 800ml water

• 2pcs dried shiitake mushrooms 

• 10g kombu 

METHOD 

1. Place the water and kombu in a large saucepot and set it over medium-low heat. 

2. Heat the water slowly over the course of 5-10 minutes until small bubbles appear around the side of the pot, or when the water reaches around 60-65C. 

3. Steep the kombu for 40-60minutes.

4. Remove to kombu from the pot and discard. 

5. Bring the liquid to just before a boil and immediately shut off the heat. 

6. Add in the katsuobushi and steep for 10 minutes off the heat. 

7. Strain out the katsuobushi through a cheesecloth.