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Japanese weekend featuring oshibako(pressed sushi)

Posted by
spots (Singapore, Singapore) on 15 May 2006 in Food & Cuisine and Portfolio.

The dust has barely settled on our busy weekend of cooking - and as I settle back into the routine of weekday life, which at this point, I am thoroughly loving, I am reflecting on how good God has been to us as a family. Barely 8 months ago, a parcel of flesh and bone by the name of Daniel Lau Joo Yen popped into our lives and rearranged our entires schedules. Cooking became extinct in our family; we had to rely on oily tingkat for sustenance; meals were quick and often interrupted by the wails of a forlorn infant who wanted attention, food, burping, you name it.

Fast forward to 8 months later, life seems to have returned to normalcy - with Husband and I starting to open our house to guests and dinner parties once again. This weekend, we went Japanese. Husband made a fantastic unagi rice dish and a Japanese lor bak (braised pork belly), both of which I will share the recipes of soon. For me, it is somewhat a pity that I stuck to some tried-and-tested dishes - chilled soba salad, wasabi prawns, and pork rib and daikon soup - so un-typical of me, who seldom likes to cook the same thing twice. But I guess I was trying to be cautious. It is slightly harder to cook with an infant around, yknow.

The one dish I did experiment with was oshizushi (pressed sushi). Following Joone's recommendation on her lovely blog, I tripped down to Meidi-Ya Supermarket at Liang Court last week and picked up an oshibako (wooden mould to make sushi). What a lovely contraption! So simple, yet able to yield lovely pieces of sushi so quickly!

You put the rice and whatever ingredients you want inside, then use the wooden top to press down. While doing that, gently life the box itself and voila! Pressed sushi! Just cut to the size you need!

The only tip I have to something so simple is - make sure you line the bottom of the box and the wooden top with baking paper. This is because Japanese rice can be quite sticky - and you want to be able to remove the sushi from the box, obviously. Oh, the other tip is to dip the knife in vinegar or water before slicing up the sushi, so that the rice won't stick to the knife!

All in all it's been a busy busy weekend. But a rewarding one too. I think I'm officially off Japanese food for a while - but I'll post the recipes for the unagi rice and the braised pork belly soon. Remind me if I don't, ya?

FUJIFILM FinePix F10 1/100 second F/2.8 ISO 800 8 mm

1/100 second
ISO 800
8 mm