Homemade fried rolls: the subtleties of cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

We have long been accustomed to the unusual cuisine of the Land of the Rising Sun. For many, going to a sushi restaurant is an indispensable tradition of their favorite holiday, and someone uses the services of delivering rolls to their home or office. Passionate about the culture of the East, they try to master the preparation of rolls on their own, often interpreting classic recipes for local products and their own culinary habits. Even tempura maki - fried rolls - have long ceased to be perceived as a curiosity. Well, what's so amazing about that? This appetizer is nutritious and tasty, all the necessary components can be easily bought at any grocery supermarket, and preparing such a dish on your own is not so difficult. Let's try to consider some simple recipes.

Preparatory step: cooking rice

Experienced "sushi chefs" assure that the main thing in Japanese cuisine is properly cooked rice. A cereal in a beautiful package that says “Special for Sushi” usually costs five times as much. But in fact, varieties of Japanese rice practically do not differ from Vietnamese andKorean. If you know the selection rules, excellent rice for making homemade hot rolls can be easily found in any grocery department. Opt for round-grain white rice. Steamed rice and cuts should not be used for rolls.

First of all, thoroughly rinse the cereal. Then soak it for an hour in ice water. After recline on a sieve, leave for another hour to dry the rice. For 5 parts of rice you need to take exactly 8 parts of water. Pour boiling water over the cereal, put on medium heat. Stir more often. The lid should not be covered. When the rice grains become soft when cracked, remove the pan from the heat. When you cook fried rolls at home (recipe with rice), remember: rice porridge is not suitable for these purposes. The grains should not be boiled to such an extent that they lose their shape and turn into a paste. Season the cooked rice and leave to cool. A small amount of rice or wine vinegar, sugar and s alt are used as dressings. Add ingredients in small portions, mixing and tasting.

What to use as a filling?

While the rice is cooling, let's do the stuffing. Fried rolls at home are prepared with s alted and marinated fish, seafood, vegetables, cheese, scrambled eggs. If you do not set yourself the task of strictly following the authentic Japanese recipe, you can quite improvise. This not only opens up space for creativity, but also makes the task easier. Firstly, some of the classic Japanese techniques will seem to many of uscompletely unacceptable, and secondly, many products are simply impossible to get on the shelves of domestic stores. For example, the Japanese often wrap raw ocean fish in a roll. It is difficult to buy this ingredient in Russia, and not everyone will like the idea of such a delicacy.

For homemade fried rolls, you can use s alted salmon and pink salmon, smoked or boiled squid, mussels, shrimp, fresh cucumber, avocado, cream cheese, glass noodles and even chicken meat. If you plan to cook several varieties of fried rolls, prepare different fillings.

Nori and more

The most popular product for wrapping rolls is pressed seaweed. Alternatively, you can make homemade fried rolls wrapped in rice paper sold at grocery or sushi aisles. You can also wrap the filling in thin omelet pancakes.

Spread nori on a bamboo mat. Spread the rice evenly, leaving an empty area a couple of centimeters wide at one end. Lay the filling on the edge with a tube, roll up the roll, pressing it with a rug. Moisten the free edge with water, press firmly. Let the roll lie down for a while before frying, without cutting into portioned pieces. Omelet and rice paper rolls are formed according to the same principle.

Spring rolls and their features

Fried spring rolls, the recipe of which, oddly enough, was invented not by the Japanese, but by the Americans, is made from products traditional for Eastern countries:squid, shrimp, fresh vegetables, bamboo, asparagus. You can make them with the following recipe.

Pour boiling water over 50 g of rice noodles. Boil 400 g shrimp and peel them. Grate 2 carrots and a cucumber on a Korean grater. Iceberg lettuce or Beijing cabbage cut into strips. Moisten 8 sheets of rice paper with water to make them soft. Wrap the rolls, dividing the noodles, shrimp and vegetables evenly into 8 pieces.

Batter for rolls

Fried rolls are dipped in batter and breading before cooking. To prepare 8-10 rolls, you will need 3 eggs and half a glass of ice water. Beat the batter with a blender.

Dip the whole roll in flour. Then dip in egg and then roll in breadcrumbs. You can add a pinch of spices to the breadcrumbs. S alting the batter is not worth it, as the rolls are usually served with soy sauce, which has a pronounced s alty taste.

Roasting

Fried rolls originating in the USA can be cooked in the deep fryer. Heat the olive oil, submerge the rolls on the wire rack and hold for about 2-3 minutes. Remove and place the basket on a folded paper towel to drain excess grease.

If you don't have this technique, use a frying pan or wok. Fry the rolls in oil, turning as they fry. Unscented sunflower oil can be used.

Serving tempura maki to the table

Fried rolls are usually eaten hot. Cut them into pieces with a sharp knife. Serve them with pickled ginger and sauces - soy and wasabi. Japanese food should be eaten with chopsticks.