Kogai Barasushi is one the recipes in Da Original set. I first got this recipe from my cousin Carol many years ago. It makes a great potluck dish! The unique flavor comes from the Ajitsuke Kogai clams sold in a can and can be found in most supermarkets as well as Marukai. These clams are seasoned with shoyu and sugar to give them a great taste.
This rice dish holds up well because in addition to the usual sushi sauce, it is also coated with a little oil that is used to fry some aburage (fried soybean curd) and other ingredients. So the rice doesn’t harden like the normal sushi if you leave it out or if you refrigerate the leftovers.
This looks great in a nice sushi platter (the round black laquer ones) as the typical barasushi is presented with a little pickled ginger.
I also like to eat this with the Korean nori too. Just scoop a little barasushi in a piece of nori, top with a little pickled ginger … oishii (yummy) !
lodee Says:
October 29th, 2006 at 7:25 pmVisit lodee
Lindy,
I just love this recipe! I think out of all your recipes, I make this one the most frequently!! The barasushi rice is so delicious as is but eating it with the korean nori really completes it!! Yummm!!
Pomai Says:
October 30th, 2006 at 11:40 amVisit Pomai
Yummm.. clam-flavored rice! Me and clams are food friends! I remember in Tokyo in the Tonkotsu shops, they would serve Miso Soup with these little black clams in them. It would impart this flavor to the Miso broth that’s just to die for. You could pry each one open and scoop ou the delicious clam meat. I’ve never seen those clams sold here in Hawaii. Hopefully when the Tsukiji Market Restaurant opens in Ala Moana they’ll have that.
Interesting how you have this affinity for Korean Nori. Is that the one that’s sweet and crispy like the Japanese Teriyaki style Nori that come in 2″x4″ strips?
My girlfriend learned about this pickled mixed vegetables from the Chef at Hyatt’s Musashi restaurant. It’s a type of Tsukemono but I can’t remember the name. The vegetables are SO FLAVORFUL… kind of like Taegu, but more suttle. You simply top your bowl of (HOT) rice with it, similar to how you would with Furikake. It’s packaged in a tied-up tube-shaped plastic bag, sold where the Tsukemono is in Don Quijote for about $4/bag. A little goes a long way. I’ll get the name and let you know.
Mahalo for another great potluck idea!
Lindy Says:
October 31st, 2006 at 3:14 amVisit Lindy
lodee: i’m so glad you enjoy this! all ethnic groups seem to like this too!
pomai: i can almost hear you slurping that clam out of its shell … i could picture your description! are you talking about sansai? I think that’s what you are describing cuz they mainly use 3(san)kinds of vegetables packed in a tube in the seasoned water. i learned a recipe that called for that …you mix it with cooked hot rice that was cooked with chicken broth. i agree ..delicious, simple and healthy!
Pomai Says:
October 31st, 2006 at 9:26 pmVisit Pomai
I visited Marukai Ward AND Don Quijote Kaheka last night. Both places carry the same Shirakiku brand Ajitsuke Kogai canned clams. Marukai was cheaper at $2.99/can vs. $3.59 at Don Quijote.
You’re right! The name of those “prepared vegetables” is indeed MIYAMA SANSAI - MINI, also a Shirakiku product. I had a feeling you’ve heard of and tried it. Then again, that’s a whole nother dish.
Ivonne Says:
November 1st, 2006 at 11:18 amVisit Ivonne
That looks beautiful!
Pomai Says:
November 15th, 2006 at 11:40 amVisit Pomai
In today’s Advertiser “Taste” section, they featured some recipes by Muriel Miura, including a basic version of Bara Sushi (tossed rice).
http://www.honoluluadvertiser.com/apps/pbcs.dll/article?AID=/20061115/LIFE02/611150328/1083