Sushi Zushi must be my favorite sushi restaurant in Austin. They have a number of house rolls that are excellent, yet this is not what sets this restaurant appear. It is the rolls that are not on the menu: the Spicy Susan and Carlos rolls.The Spicy Susan is a Salmon and tuna role, where the salmon is on the outside and the tuna is on the inside. This really helps to increase the flavor, along with a savory sauce. It is amazing! Also, it is very filling, so it would make a entree for a hungry eater. The Carlos role has tuna on the outside, and is, ironically, a lot spicier than the Spicy Susan. It is an nice blend of the neutral sauce and roe, and the fiery flavor of the spices.
All in all, the rolls are great. But the Miso Soup is even better! It is home made in the kitchen from fish stock and Miso paste...yes it is very difficult (especially making the broth). Here is a recipe:
-
2 teaspoons dashi granules
-
4 cups water
-
3 tablespoons miso paste
-
1 (8 ounce) package silken tofu, diced
- 2 green
onions, sliced diagonally into 1/2 inch
pieces
Bare in mind that this includes dashi granules which is an easy substitute for fish stock. I have made the fish stock and it is extremely difficult. I would not recommend it unless you have a seasoned recipe (hahaha). The dashi granules are simpler and easier. Basically you bring the water to a broil and stir in the dashi. Then turn off the heat and stir in the miso paste. IT WILL DESTROY THE MISO IF IT IS BROUGHT TO A BIOL. So don't do that. Don't do it. Add the onions and tofu at the end. Avoid handling the tofu or it will break up into a million pieces and become mush. It is easier to work with tougher tofu, and won't made mush difference in the soup. You may want to add some seaweed to this recipe.
Serve warm. :) :) :)
No comments:
Post a Comment