Sushi Class 2: Chirashi-zushi

Tokyo style with salmon and tuna sashimi, tamago yaki, unagi kabayaki, shiitake mushrooms, avocado, cucumber, salmon roe, shiso leaf on top of sushi rice with wasabi in a cucumber cup This was the second class in a series of three sushi classes I'm teaching for the Fort Worth Japanese Society.  The first class was on the basics--how to make sushi rice, inside out rolls and nigiri-zushi.This class highlighted three types of chirashi-zushi, or tossed sushi.  The first was gomoku chirashi zushi, a typical homestyle version using cooked carrots, simmered shiitake mushrooms, lotus root, shredded omelet and kampyo (simmered gourd), along...

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Noodle Salad with Fresh Vegetables and Ginger Peanut Dressing

I don't usually like peanut dressings, bottled or otherwise.  The noodle salads I've had with sesame peanut dressings are often so oily and over seasoned I've never like that type of dressing enough to make my own.  When I started eating more plant based dishes I decided to try my own version of Asian Peanut Dressing and use a really good peanut butter.  I had been Nut ' N Butter Organic Peanut  butter and it is really tasty.  I thought that could make a good base for the dressing.  I was right and the dressing was so good I could put it over anything.   Try it with the noodle salad here or use these...

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