Sakura Sushi, Tori Goma Fire And Nabeyaki Udon by Chef June Jones

Sep 03, 2013
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Ingredients For Sakura Sushi:

  • Sushi rice  250 gm
  • Sushi nori  1 sheet
  • Imported salmon 125 gm
  • Red snapper 250 gm
  • Red tuna  250 gm
  • Crab stick  54.4 gm
  • Boiled prawn 32 gm
  • White radish  60 gm
  • Cucumber 80 gm
  • Kikkoman soy 100 ml
  • Plum sauce  30 ml
  • Wasab  15 gm
  • Green leaves  3 pc

Ingredients For Tori Goma Fire:

  • Chicken thighs 180 gm
  • Dried flour 15 gm
  • Hot sauce 20 ml
  • Kikkoman soy  10 ml
  • Sugar syrup 10 m
  • Sesame seeds 3 gm
  • Coleslaw cabbage  80 gm
  • Mayonnaise 50 gm
  • Green leture 10 gm
  • Cucumber 20 gm
  • Tomato 20 gm
  • Carrots 5 gm
  • Tomato ketchup 100 gm
  • Oil  500 ml

Ingredients For Nabeyaki Udon:

  • Katochi udon noodles 200 gm
  • Red Snapper 50 gm
  • Fresh prawn 30 gm
  • Fish cake 20 gm
  • Eggs  1
  • Green onion  20 gm
  • Green lettuce  15 gm
  • Hondashinomo 2 gm
  • Salt  5 gm
  • Sugar syrup 10 ml
  • Kikkoman soy 10 ml
  • Water 220 ml

Recipe of Sakura Sushi, Tori Goma Fire And Nabeyaki Udon by Chef June Jones in Lively Weekends on Masala TV

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