Original

presentación

Grupo japonés:

Edward Pérez

Jason Tavares

Joelvis dotel

Ricky Toribio

sushiIngredients:

3 cups Japanese rice

3 1/4 cups water

1/3 cup rice vinegar

3 Tbsp sugar

1 tsp salt

preparationPut the rice in a large bowl and wash it with cold water.

Repeat washing until the water becomes almost clear. Drain the rice in a

colander and set aside for 30 minutes. Place the rice

in rice cooker and add water. Let the rice soak in

the water at least 30 minutes. Start the cooker. When rice is cooked, let it

steam for about 15 minutes.

later

heat until the sugar dissolves. Cool the vinegar mixture.

Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.

Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.

result

Makes 4-6 servings

Tamagoyaki 卵焼き

Ingredients:• 6 eggs

• 2 tablespoons sugar• 1 tablespoon soy sauce (or more, to

taste)• onions green

onions (optional)

preparacion

Mix all ingredients together with the onion very fine chopped green onions in abowl and beat well.Putting heat a nonstick pan (traditionally used a square pan, but the round usedthe same) with some fritolim (aerosol can that will not stick to things) or else a little vegetable oil.Once hot the pan, pour a little of the mixture so it forms a thin layer, let it cook.

next

Roll the omelet or starting from one end (going to be more plump) or from foldingin three sides.Place the omelet on one edge of the pan and pour back a little of the mixture,letting it stick to the previous omelette. Once this layer list, begin to screw theomelet from the point where it was placed the first layer.Repeat steps 3, 4 and 5 until the end of the mix (you can do one or two supergiant tamagoyaki medium). Remove from heat and cut.

presentation

There are two ways to cut the tamagoyaki. One is to cut the omelette in a 3 cm high(width of tamagoyaki it is left intact). This is used to place within the obento. The other is to trim the edges to make it smooth, cut into rectangles and in turn cut by adiagonal rectangles but without corners (ie it is a form of 4 sides, a sloping). I do not think he understood nothing, another day I put pictures of how to cut it. Likethat's not important and is so rich that it does not matter.