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Philadelphia Roll (Sushi) Beef Katsu Calamari Salad

BROADCAST DATE:  January 06, 2002
REBROADCAST FROM 4/22/01

Philadelphia Roll (Sushi)
From the Kitchen of: 
Chef Shinji Sudo of Tokyo-Tokyo

    Sushi Rice:
    4 c.rice (recommend Tamaki Gold)
    Sushi Su (sauce to marinate sushi rice)
    1 c. rice vinegar
    3/4 c. sugar
    1/5 c. salt
    1 inch cut dried konbu (dried seaweed/kelp)
    1/4 tsp. hondashi
    2 tsp. apple cider

Wash rice, strain and leave in refrigerator for 1/2 hour.  Cook rice in rice cooker (after light on cooker goes off, let it sit for 15 minutes).

In a pot, stir in all ingredients to make the su.  Bring to a boil then turn off.   Fold su into the warm rice in a large bowl.  (If you're in a hurry, ready made sushi su can be found at Daiei).

    half sheet nori (dried seaweed)
    Philadelphia cream cheese
    1/16 oz. dried bonito flakes
    1 oz. smoked salmon
    4oz. sushi rice (warm)
    thinly sliced Maui onion (after slicing, place in water for a couple of minutes)

On one side of nori, evenly press the rice on 3/4 of the sushi.  Flip the nori over and place the sliced cream cheese and onions evenly across the middle of the nori.   Take a bamboo sushi roller and roll sushi together.

Beef Katsu
From the Kitchen of:
Chef Shinji Sudo of Tokyo-Tokyo

    4 oz. filet mignon
Salt & pepper to taste.  Flour both sides.  Egg wash bother sides and roll in panko (Japanese bread crumbs).  Fry in pan with 1 inch of vegetable or canola oil on medium heat 2-3 minutes or until golden brown.

    Miso Sauce:
    4 oz. white miso
    4 oz. sugar
    1 oz. mirin
    1/2 of egg yolk
    1/2 tsp. yuzu (Japanese citrus sauce/dressing)

Mix well and pour over the katsu before serving.  Garnish with parsley, sliced green and red pepper and onion.  Serve with a lemon wedge.

Calamari Salad
From the Kitchen of:
Chef Shinji Sudo of Tokyo-Tokyo

    12 oz. calamari steak
    2 oz. fried harusame noodles (long rice)
    4 oz. baby spring mix
    1 1/2 heads iceberg lettuce, chopped or hand torn
    2 tomato, sliced
    shichimi, to taste

    Ponzu dressing/sauce
    19.2 oz. soy sauce
    25 oz. mirin
    25 oz. rice vinegar
    5.3 oz. sake
    .5 oz. konbu (dried kelp)
    1 oz. katsuo bushi (dried bonito flakes)

Add all ponzu ingredients to pot and bring to a boil.   (You can find mituskan, ready made ponzu at Daiei).