This was a 4:30pm lunch.
I added shiso-ume paste to the mentsuyu (noodle dipping sauce) and it was really tasty. Give it a try.
Kimchie is not something I would go out of my way to eat but I do like it. I saw this recipe in an Orange Page (オレンジ) supplement while my car was getting some routine maintenance. The supplement was on sausage and ham, believe it or not. I made these the other day and was quite happy with the result. They also got a stamp of approval from the hubby and one of our friends. I made 2/3 of a batch but posted the full recipe below.
For an one roll you need:
1 sheet nori
2 1/2 shiso leaves
1 teaspoon white sesame seeds
a couple drops of sesame oil
1 tablespoon Chinese cabbage kimchie
Enough rice for the thickness you want
Orange Page Sausage and Ham Supplement (not sure when it is from)
Makes 8-10 rolls, depending on thickness
3 cups cooked rice (short grain sticky)
3 tablespoons white sesame seeds
1 tablespoon sesame oil
1 teaspoon salt
20-25 leaves shiso (I used 2 1/2 per roll)
1 cup Chinese cabbage kimchie
24-30 sausages (about three per roll)
8-10 sheets of nori
Fry the sausages in a frying pan. While the sausages are frying mix the rice, salt, sesame seeds and sesame oil. When the sausages are done you can roll everything. I layered in this order: nori, rice, kimchie, shiso leaves, sausages. Roll and cut. Serve warm.
If you are new to rolling sushi there is a tutorial at Just Bento here. You don’t even need a special rolling mat.
Two servings of soumen, cooked and chilled
1 1/2 small ripe avocados
Shiso ume paste to taste
While the noodles are cooking, mash the avocado. Add shiso ume paste slowly until you have a strength you like. Toss the noodles in the sauce and serve. This can be completed in ten minutes if you time it right.