Bill requested sushi rolls for his birthday Sunday Dinner.
This time (and last time, actually), I put out a bunch of
filling stuff and let people assemble their own. Last time
more people did. This time, only Bill picked his own stuff,
and I rolled a bunch for everyone. Fillings included cucumber,
avocado, carrots (blanched), asparagus (blanched), sweet pea
sprouts, chopped spinach seasoned with sesame oil, wasabe,
chili-garlic sauce mixed with mayo, and toasted sesame seeds.
I rolled them up in the usual way, no fancy inside out rolls.
I also served yakisoba, which is a Japanese stir-fried noodle
dish made with Chinese noodles.
1 pound fresh Chinese noodles
1/2 head cabbage, shredded
2 carrots, sliced into matchsticks
3 cups beansprouts
salt and pepper
1 cup yakisoba sauce (see below)
Other vegetables probably work too. I would have added onion
too but I was out of room in my pan.
Add the noodles to a big pot of boiling water and gently prod
them until they separate. Drain them. Add a few tablespoons
of vegetable oil to a large non-stick pan. When the oil is
hot, fry the noodles for about ten minutes, stirring most of
the time. Remove the noodles from the pan. Add a couple more
tablespoons of oil and when it is hot, add the vegetables and
stir fry until they are crisp tender. Salt and pepper to taste
and mix well. Add the noodles back to the pan and mix well.
Toss with the sauce until it heats up and thickens slightly.
For the sauce, you can get yakisoba sauce in an Asian market,
but all the varieties I saw had MSG and most had beef flavoring
too. LeAnne can't eat MSG and I don't eat beef, so I had to
make my own.
1 teaspoon cornstarch
1/2 cup vegetable stock
1/4 cup soy sauce
2 tablespoons Sake
1 tablespoon rice vinegar
1 tablespoon ketchup
1/2 teaspoon sesame oil
I served this all with miso soup and a salad with Japanese
ginger dressing. Also, a bottle of Sake that was missing two