Fisherman’s Sushi: Tekone-zushi

Fisherman’s Sushi, Tekone-zushi

Makes 4 sushi bowl servings.

¼ Cup Sake (Rice Wine)

¼ Cup Mirin (Sweet Cooking Wine)

½ Cup Shoyu (Soy Sauce)

1 Pound Sushi Maguro (Tuna)

1 Ounce Ginger (1/4 Cup), peeled and cut into fine julienne strips

1 Bunch Mitsuba Greens or 1/3 Cup Coriander Leaves

6 Large Fresh Shiitake Mushrooms, preferably the plump donko variety, stems removed

6 to 8 Cups Prepared Sushi Rice

Four 8-inch Diameter Thin Omelets

4 Shiso Leaves, cut into fine julienne strips

2 Tablespoons White Sesame Seeds

1 Whole Sheet Nori (laver), torn by hand into 1-inch pieces

2 Scallions, green part, cut into thin rings

Pour the sake and mirin into a sauce pan and bring to a gentle simmer. Add the soy sauce and bring to a gentle boil. Turn off the heat, transfer the liquid to a bowl, and cool in a larger bowl of ice water.

Cut the tuna into 40 slices, each about ¼ inch thick. When the soy sauce liquid is cool, add the tuna and marinate for 20 minutes.

Meanwhile, bring water to a boil in a cleaned sauce pan and blanch the julienned ginger for 10 seconds. Drain the ginger in a strainer and cool it under cold tap water. Drain again. Remove the root ends of the mitsuba greens, and cut the stems and greens into 1-inch length. Cook the shiitake mushrooms over an open gas flame or other heat source until both sides are lightly golden. Cut into thin slices.

Have at hand the sushi rice and four shallow Western-style soup bowls. Now you will use your hands to toss the rice, so wash them thoroughly. In a sushi tub or wooden bowl, toss all the sushi rice with the tuna, ginger, mitsuba, shiitake, omelet, shiso and white sesame seeds. Spoon the sushi rice into a bowl. Spread the rice out and decorate the top with the nori and scallion.

The story of Fishermen’s Treat

Tekone-zushi literally means “hand-tossed sushi” and comes from the Shima Peninsula, Mie Prefecture, which is the home of the famous skipjack tuna and Pacific oyster. Of course, there is a story attached to the name and the dish.

One day, some fishermen were very busy landing skipjack tuna, katsuo, one after another on their boat. When it was time for a brief lunch break, one of the fishermen picked up a freshly caught katsuo. He skillfully gutted, filleted, and boned it, then cut it into small pieces and tossed it with soy sauce. His mates suggested he share this treasure for lunch, and so he tossed it with the ration of rice that each fisherman brought with him on board. As with the sandwich, necessity truly is the mother of invention. It tasted so good that the dish was adopted by the locals and has since become nationally famous. So think of those fishermen while you are enjoying this sushi.