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Quick Cooking Tips – Making Maki at Home

Quick Cooking Tips – Making Maki at Home

January 3, 2013 @ 7:33 am
by JMacaspac
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Making Maki at Home

Whenever you mention Japanese cuisine, odds are that the “maki” is the first thing that will come to your mind. There are probably few Japanese foods that are more iconic and recognizable than these bite-sized morsels of happiness.

Maki is a general term for a roll of protein, vegetable or fruit on top of a nugget of rice wrapped in seaweed, or nori. Generally, there are two types of maki: the more simple one, the hosomaki, is made up of a single topping, while the futomaki is more complicated because there different fillings inside the maki.

Now, if you find yourself craving Japanese food, you’ll probably have to go to your nearest Japanese restaurant. However, most Japanese places serve pretty pricey maki, so if you’re looking to curb your Japanese food cravings at home, all you actually need is a maki making set, some ingredients, and some practice and elbow grease.

Here are some quick tips in making your own maki:

•    Even maki making experts need a proper maki making set to be able to create proper maki. You can buy a maki making set in your nearest Asian specialty shop, and even some higher end groceries and supermarkets may carry them.

•    The key to making good maki is getting fresh ingredients. From the rice, to the proteins and vegetables, it would be a good idea to buy them from a day before to the morning of when you are going to make the maki.

•    Another essential element to making good tasting maki is the classic “Asian” ingredients. As much as possible, use rice varieties that are specifically used to make maki. The size of the grains and the stickiness of the rice when cooked is essential in making proper maki. Don’t forget to put rice vinegar into the mix for that delicious sour bite in every maki piece!

•    If you’re trying out your hand for the first time, try making classic maki recipes such as California maki or single ingredient makis such as salmon, tuna or cucumber. Once you’ve gotten more comfortable, you can move on to multiple ingredients.

•    Don’t get discouraged when your first attempts don’t look much like those you would find in Japanese restaurants. You need a lot of time to practice and get it exactly right.

•    The whole process of making maki is an art; from preparing and assembling the ingredients, to rolling and forming the maki roll, to slicing up the roll into individual maki pieces.

•    Don’t forget the wasabi and the soy sauce for the perfect salty and spicy finish!

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