Happy New Year! I wish you and yours a healthy, happy, prosperous 2015 with lots of love!
あけましておめでとうございます!
¯¯¯˜”*°*”˜¯¯¯
Chakin sushi is a dish that is served at auspicious occasions such as festivals and celebrations in Japan. It is made with seasoned sushi rice, wrapped in a thin omelet and colorfully garnished. They look like little pouches and it’s always delightful anticipating what is inside. Full of spring/auspicious colors, as well as seasonal ingredients, its wrapping is associated with wrapping a good fortune in Japan. Luck is bound to shine on you too. And, they are delicious.
Chakin is a piece of fabric used in tea ceremonies to wipe off the tea bowl. The thin egg omelets resemble chakin fabric, so the sushi wrap is called chakin sushi. There are two other wrappings called fukusa maki and hōshō maki. Fukusa is also a fabric used in the tea ceremony. It can be used to wrap a gift-money in an envelop for celebrations. Japanese culture places much importance on gift wrapping, especially for a notable/important person. Therefore, the wrapped gift itself seems valuable. Beautiful wrapping shows respect and care for the recipient. Also, wrapping is a type of lucky charm. As in, good fortune is wrapped. Hōshō maki is a lucky shape. In Japan, important letters and stories were written on papers and rolled to preserve them. Rolling something also brings thoughts of rolled fortunes. Foods that are tied, often appear in Japanese celebrations. The wedding gift-money is put in an elaborately designed/knotted string-artwork on paper envelopes (photo on the right is knot-design of an auspicious crane, a gift envelope for wedding). People think tying is lucky because two things come together. Wrapping, rolling and tying creates beautiful presentation and happiness. That’s a master secret in Japanese cuisine.
Chakin Sushi 茶巾寿司
Recipe by: Fae’s Twist & Tango (fae-magazine.com), inspired by Chef T. Saito
INGREDIENTS
For omelet sheets
• 5 eggs – if preferred, by adding extra yolk(s), omelet sheets have richer yellow hue
• ½ tsp sugar
• shake of salt
• 2 tsp potato starch
• 2 tsp water
• vegetable oil
For sushi rice
• 1 cup short-grain rice
• 1 1/4 cup water (or as specified on the package)
• 2.5 sq cm/1″ sq piece of dried kombu (optional)
• 3½ Tbsp rice vinegar
• 2½ Tbsp granulated sugar
• 1 tsp salt
For sushi rice fillings
• 40 g/ ½ medium carrot
• 1 Tbsp sesame seeds
• other options – small pieces of green beans, shiitake mushrooms (recipe below), shrimps, etc.
For garnish
• 4 small shrimps
• colorful vegetable for accent, i.e. a few pieces of green beans, rapini florets, formed carrots, etc.
• for tying the wraps, i.e. 25 cm/ 10″ mitsuba stems (I used), parsley stems, thinly cut celery strips, (narrowly cut seaweed may be used for fukusa maki & hosho maki)
• salt for boiling
If using dried shiitake mushrooms
• 2+ dried shiitake mushrooms
• 100+ ml water (to soak dried shiitake)
• 150 ml water
• 1 Tbsp soy-sauce
• 1 Tbsp sugar
• 1 Tbsp mirin (or, Mizkan honteri non-alcoholic mirin)
• temizu – a few drops of rice vinegar in ½ cup water, for moistening hands when handling the rice
DIRECTIONS
To make the omelet sheets
◊ With hashi or fork, use cutting motion to beat the eggs well. Don’t allow them to foam up. Beat about 100 times (in other words, many times)! To get an even color throughout the omelet, really beat the eggs thoroughly until egg whites become invisible. Season the beaten eggs with sugar, salt, the potato starch diluted in water (to thicken the mixture and to keep the eggs from breaking) and beat again. To further smooth the egg mixture, pour it through a strainer. This extra step is important to make extra smooth omelet.
◊ To make the omelets, a typically Japanese square or bit rectangular fry pan is used, but regular round (flat part about 22 cm/8″ dia.) frying pan may be used. Add thin coat of oil to the pan to evenly cook the omelet. Turn the heat to between medium and medium-low for cooking evenly. (If the heat is higher, the air gets trapped and omelet does not cook with smooth surface). Note: To check the readiness of the pan, draw lines with hashi that beat the eggs and if it coagulates quickly without sizzling, it is ready.
◊ Add one ladle (about 3½ Tbsp) of egg mixture. To evenly cook the omelet from edge to the center, swirl the fry pan as needed. After about a minute, when the surface has dried, flip it and after a few seconds, put it on a paper-towel or parchment paper. Repeat this and make 5 sheets of omelet (2 ~ 3 mm thick). Each omelet should be layered between parchment papers to absorb excess oil.
To make seasoned sushi rice
◊ Rinse the short grain rice and place it in the rice-cooker with water and konbu and cook.
To make the vinegar mixture
◊ Mix rice vinegar, sugar, salt, and heat over medium-heat. When sugar dissolves, and all seasonings are mixed together, transfer to a bowl and let cool.
To make rice filling
◊ Cut carrot into 5mm thick slices, then into strips, and then into cubes. Blanch in salted water for about 90 seconds (it should remain a bit crunchy), shock in ice water and drain well.
◊ In Japan, hangiri (a special wooden bowl used to make sushi rice) are for preparing sushi rice. When rice is done, remove the konbu. spread the rice in a large, shallow (pasta) bowl, sprinkle the sushi-vinegar mix on the rice, and using a spatula, mix, using cutting motion, side-to side. (Don’t mix too vigorously or the rice will become sticky.) Rice needs to be fanned as it is being mixed to create sheen and prevent the rice from absorbing too much vinegar and becoming too tart. Each grain of rice should be dressed evenly with sushi-vinegar. Under ideal conditions, the rice will not clump together but grains will stay separate. When the rice has slightly cooled, add the carrot cubes and sesame seeds and mix together. The seasoned sushi-rice is now ready. Cover until ready to use.
To make the garnish
◊ Peel the shrimp and cook for a minute in salted water. Then shock in ice water and drain well on a paper towel.
◊ If using dried shiitake:
Previous day or half a day earlier, reconstitute shiitake mushrooms by soaking in water for 4+ hours. In a small saucepan, place the shiitake, add strained soaking water and water (total of 250 ml – use same amount for up to pieces) and bring to a boil. Skim scums. Add soy-sauce, sugar, mirin, and again bring to a boil. Lower the heat to medium and simmer for 10 ~ 15 minutes, until the water is almost gone. Put them in small bowl and cool. Cut off the stems and quarter the mushrooms.
◊ Blanch vegetables (in this case, carrots and green beans) in salted water for about a minute. When their colors turn bright, shock in ice water and drain.
◊ Blanch stems of mitsuba or parsley (or thinly cut celery strips).
To wrap the sushi:
◊ Neatly cut off the edges of the omelet with tip of a knife.
◊ Prepare a small bowl of water with a few drops of vinegar. Moisten your hands to form the rice and keep it from sticking to your hand. Scoop enough rice to make a ball the size of a small egg. Place it in the center of one of the omelet sheets.
Chakin sushi – First, pick up the edges of the omelet and gather to wrap the rice-ball to form a pouch. Drawing together evenly is the key to creating a nice presentation. A second set of hands may be needed here to tie one cooked stem around the gathered omelet and knotted twice (same length of stem on each side of the knot). For garnishing, equally balance the shrimp, shiitake mushroom and another colorful vegetable.
Fukuso maki – First, place the rice-ball in the center of an square (or cut square) omelet sheet. Flatten the rice a little. Wrap the rice like a square mailing-envelope. Each corner must overlap the other corner. Tie with a cooked stem, knotted twice. Squeeze in a piece each of shrimp, shiitake, and another colorful vegetable.
Hōshō maki – A square (or cut square) omelet sheet is cut into 2 ~ 3 strips. Rice ball is placed at one end of the strip, a vegetable is placed on the top of the rice with its half sticking out, rolled and tied.
Or, be creative with desired wrapping!
◊ The sushi pieces should be arranged on a large platter to balance the colors. Placing some gari (pickled ginger) on the platter would be desirable. Serve with miso soup.
~ どうぞめしあがれ • Douzo Meshiagare ~
¯¯¯˜”*°*”˜¯¯¯
While we are celebrating the New Year, Japanese style, I also like to include kohaku namasu (red and white, in vinegar), a common salad/side served during the New Year celebration, as part of the osechi ryori. In Japan, red represents keeping evil and misfortune away, while white represents purity… together, the two colors are considered auspicious in Japan.
Kouhaku Namasu 紅白なます
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 220 g / 8 oz daikon / Japanese white radish julienned
• 80 g / 3 oz carrots julienned
• 1 tsp salt
Dressing
• 4 Tbsp rice vinegar
• 2 Tbsp granulated sugar
DIRECTIONS
◊ In a medium bowl, mix daikon and carrots. Sprinkle with salt and toss well. Cover well and place in refrigerator for 2 ~ 3 hours. Remove and thoroughly drain through a strainer. Squeeze them in the strainer too. (This step is to keep liquid from daikon and carrot diluting the dressing.)
◊ Dissolve sugar completely in the rice vinegar. Put the drained daikon/carrot into a serving bowl, pour the dressing over, toss, and refrigerate until ready to serve.
~ どうぞめしあがれ • Douzo Meshiagare ~
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So, what’s cooking in your kitchen?
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So creative! Very nice
Thank you, Nivi. It was so much fun making them too.
Amazing! You are truly talented.
Hello, Welcome and Thank You!
What a vibrant dish to bring some life and an sparkle into these dismal grey January days we are having overhere! Looks fabulous!
Thank you, Afra. Color is a very important factor in Japanese cooking, and you are right, it sure brings life and sparkle.
These are absolutely beautiful, Fae! I can only imagine the patience it requires to achieve the perfection you’ve presented here. The flavors MUST be delicious and the final reward for the work exerted.
Stunning!
Thank you, Sweet Nancy! <3 It was fun making them and even more fun eating them! 😀 )))
How incredibly beautiful…I can’t believe the detail in each lovely little package.
Hi Karen, Not only are they beautiful, but they are so flavorfully delicious. 😛
Oh Fae, they have to be!
Its prettiest plate of food, nearly too good to eat. I bought a Japanese omelet pan before Christmas and have been practising. This recipe is perfect when I feel I can progress. I liked your tip of achieving smoothest of the omelet by not having the heat too high.
Perfect! I need to get a new square Japanese omelet pan too. It was fun making this dish. It doesn’t have to be as detailed as what I did. It can be spontaneous and innovative.
wow, just beautiful, love all the colors and Happy New Year to you too!
Oh wow, Fae! Your artistry is just sensational! This sushi is so beautiful, that I would almost be afraid to eat it and spoil the gorgeous packages! Thanks so much for presenting us with such a wonderful post!
Thank you, Julianna, for you kind words. I am happy to hear that you liked it.
Super gorgeous! Looks like a food from a fancy restaurant. I’m so hungry now just by looking at it. 😉
So pretty! Like little elegantly wrapped gift packages, their just lovely. Well done! Best wishes for a very happy new year!
I have always been fascinated by the delicacy of your presentation, another masterpiece. So elegant, Fae
Thank you so much for the compliment!
So amazing Fae, just beautiful
Ah hah! There’s your carrot and radish side dish! Beautiful. You seriously never fail to amaze me. You creations are just visually stunning and your cooking is meaningful and delicious. So impressive, Fae. Truly. The best to you this new year.
Oh, Amanda, I am blushing. Thank you so much for your kind words. Aren’t they cute? Yes, The best for all of us and the world this 2015!
Pure art!
Simple artistry Fae!
Beautiful as always Fae!
how beautiful – fits the Persian approach to life too somehow – not sure why I think this but it struck me as I looked at them they are beautiful delicate and wonderful to look at – intricate too – never seen this before but it looks beautiful
Although from a different climate, history, race… Iran and Japan have many things in common when it comes to profound cultural ways of thinking. Maybe that is why you thing that.
Fae this is gorgeous!!! I love it!
This is exquisite Fae! They look like edible presents. Gorgeous~
Just beautiful Fae!
You are an artist Fae!
Such pretty little bundles! Thank you for the explanation about the origins and thought behind it.
Happy New Year!
Happy New Year, Fae! These look & sounds so special.
Wow, Fae OMG, those are just beautiful, delicate and delicious. They are an art form, incredible. Honestly, I am blown away. Love the egg wrap, such a creative and beautiful dish. I just love food that has such significance and is steeped in tradition.
It was a very time consuming project. I did the preparations the day before, and the following day, I made the omelets, rice and put them together. It was all well worth it though!
This is quite a treat for the eyes Fae, and all the traditions behind it. I can see you are still enjoying and savoring your Japanese trip from all these wonderful stories and dishes you’ve produced. Was it hard to make?
I always make Japanese treats for the New Year. I wanted to do something new this year. They are not hard to make, but too many step of preparations to put them all together. I made all the preparations the day before and made the omelet, the rice the following day and put them together.
These look amazing! Such works of art.
These are just too adorable!!!! Beautiful!!!!
Woow Fae! These are soo pretty little packages. A very new item for me. Never heard or seen this. Good one.
Aren’t they cute? The beauty of it is that they can be served cold. The egg wrapping keep the rice moist.