Este post está escrito en dos idiomas y dividido para facilitar la lectura.
Hace muchísimo tiempo que no subo recetas al blog, la verdad mi tiempo está mucho más ocupado ahora que cuando trabajaba para alguien más ¿podéis creerlo? Pero ese no es el tema, recuerdo que les había prometido que subiría recetas tanto de salsas como de sabores de maki una vez que estuviese instalada por completo en el local y, cómo lo prometido es deuda, aquí estoy.
Les vengo a presentar un futomaki con cobertura de pulpo (ó pota). Les traigo tanto la preparación del tako como el procedimiento de armado y final.
Primero lavaremos bien nuestro pulpo o pota, luego de ello en una olla colocaremos agua con un poco de sal, le pondremos sillao, zanahoria y nabo. Realmente la función del sillao es darle color a nuestro pulpo.
Cuando nuestra agua esté hirviendo introduciremos en ella el pulpo o pota. Estos se cocinan en un aproximado de 10 a 15 minutos.
Nota: en caso de ser pulpo, introducir y retirar unas cinco veces para que el pulpo ''se asuste'' y sus tentáculos se pongan curvos.
Luego de retirarlo del agua procederemos a enfriarlo con agua para que termine su cocción y cortaremos todos los tentáculos en rodajas pequeñas. Éste será el topping de nuestro maki.
Recordemos que los futomaki son aquellos que llevan el alga de nori por fuera. Ya les he enseñado en varios de mis posts como prepararlos, sin embargo les recuerdo que al final del post tendréis un link directo a ellos.
Éste futomaki irá relleno de sakana furia (pescado frito) y aguacate. Lo freiremos al panko, si no tienes panko puedes sustituir por pan rallado, galleta o cereal Corn Flakes, sólo es pasar por harina, huevo y panko.
Freír en aceite bien caliente, sólo debe dorarse, no dejar mucho tiempo al aceite.
Una vez que cortemos nuestro futomaki, vamos a colocar en cada una de sus piezas el pulpo que cortamos previamente.
Por sobre el le colocaremos salsa spicy (picante aligerado). Ésta salsa se prepara con la pasta picante de ajo lee kum kee. Primero se licúa la pasta, la colocaos en un bowl, pondremos 100 ml de jugo de limón y 2L de mayonesa aproximadamente.
Una vez puesta la salsa por sobre nuestro futomaki, procederemos a flamearlo con un soplete.
Nota: en caso de no tener un soplete, puedes primero calentar la salsa en un sartén de teflón y luego colocarlo por sobre el futomaki.
Una vez flameada nuestra salsa, le colocaremos un poco de taré (salsa anguila) y cebollín cortado para decorar.
It's been a long time since I've uploaded recipes to the blog, the truth is that my time is much busier now than when I was working for someone else, can you believe it? But that's not the point, I remember that I had promised you that I would upload recipes for both sauces and maki flavors once I was fully installed in the place and, as promised, here I am.
I am here to present a futomaki with octopus (or squid) topping. I bring you both the preparation of the tako as well as the assembly and finishing procedure.
First we will wash well our octopus or squid, then in a pot we will put water with a little salt, we will add some "sillao", carrot and turnip. Actually the function of the "sillao" is to give color to our octopus.
When our water is boiling we will introduce in it the octopus or squid. These are cooked in approximately 10 to 15 minutes.
Note: in case of octopus, introduce and remove about five times so that the octopus ''gets scared'' and its tentacles become curved.
After removing it from the water, we will proceed to cool it with water to finish cooking and cut all the tentacles into small slices. This will be the topping for our maki.
Let's remember that futomaki are those that have the nori seaweed on the outside. I have already shown you in several of my posts how to prepare them, however I remind you that at the end of the post you will have a direct link to them.
This futomaki will be filled with sakana furia (fried fish) and avocado. We will fry it with panko, if you don't have panko you can substitute with breadcrumbs, cracker or Corn Flakes cereal, just dip it in flour, egg and panko.
Fry in very hot oil, it should only brown, do not leave too much time in the oil.
Once we cut our futomaki, we are going to place the octopus we previously cut in each of its pieces.
On top of it we will put spicy sauce (lightened spicy). This sauce is prepared with the spicy garlic paste lee kum kee. First we blend the paste, put it in a bowl, add 100 ml of lemon juice and 2L of mayonnaise approximately.
Once we put the sauce over our futomaki, we will proceed to flambé it with a blowtorch.
Note: if you do not have a blowtorch, you can first heat the sauce in a teflon pan and then place it over the futomaki.
Once our sauce is flamed, we will add some taré (eel sauce) and chopped chives to decorate.
Translated with the help of deepL
Photo edited in Adobe Photoshop CC
Photos of my property, taken with my iPhone 6s and edited in Photoshop CC
uffff delicioso!
Ireee💚. Muchas gracias por tu comentario, aunque yo no los puedo probar porque soy alérgica😭. Cuando nos conozcamos en persona te prepararé sushi!!!
jjajajajaja bueno a mi me pasa igual no te creas... Me encantan los platos con camarones pero que va, alérgica al 10000
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I didn't you know you had chefery skills like this. It looks like this was done in a restaurant.....do you work there or was this a sushi lesson? I'm very curious.
thank youu!!! I'm a japanese cuisine chef, I've been working on it for 3 years, these are skills acquired over time hahahaha.