Tip:
Highlight text to annotate it
X
How to Make Soy Sauce Pearl BattleShip Sushi Alright, so to make your soy sauce pearls,
what you're going to is mix some soy sauce with Agar-Agar, now Agar-Agar, you get it
in any grocery store, especially Chinese grocery stores but if you want the same one as I've
got from Molecule-R, you can get kits like this which has a lot of products by clicking
on the link at the top left corner of your screen.
Anyway, you need to blend these two together so I am using a food processor from Kenwood
here, but you can just use a normal blender or a hand-immersion blender, anything will
do except for it needs to be cut in to properly hydrate.
Alright so this blender has a wave scale integrated into the machine, so all I have to do is pour
it straight in and it will tell me how it weighs, and I am looking for 178, 7g of soy
sauce which is 177ml. The beautiful added advantage of having a weighing scale in the
blender means I don't have to wash one extra beaker, so now I have a little bit less washing
to do. Now you add one sachet of Agar-Agar, it's
about 2g and now blend. Alright so once it's blended together you
just want to transfer it over to a pan and then bring it to a simmer -- so there you
go, and then stop. Alright so once you've brought your soy sauce
to a boil what happens is it activates that Agar-Agar, and then it actually starts to
jellify in the soy sauce, and now what you want to do is cool it down quickly through
a liquid. For example here, this olive oil, I left it in the freezer for 20-30 minutes
so it becomes very-very cold. Now I put it inside this measuring cylinder because it
is very thin and long, you can also put it inside this but then you need a lot more olive
oil to fill it up, so that's why I put it in here. And basically the idea is you're
going to fill up a little pipette like this which comes with the Molecule-R Gastronomy
kit, which I showed you before. And you're just going to take a couple of drops of soy
sauce and drip them through the olive oil, and what happens is they should jellify into
a sphere by the time it hits the bottom, because Agar-Agar sets very quickly unlike gelatin,
this goes very fast. By the time it reaches the bottom it will become a sphere. If it's
too shallow what will happen is your Agar-Agar will simply just not be jellified by the time
it hits the bottom and become a semi-circle which is not what I want here. I want to have
spheres or pearls. Alright once you're finished you just sieve
it through a fine sieve and it should stop all these little pearls and then you just
want to wash them in some water. Alright so once they've been washed you can
just put them anywhere you want. And these little soy pearls are just really beauties.
Alright, so that's how you make soy sauce pearls and now let's move on to make BattleShip
sushi to go with it. BattleShip Gunkan Maki
Alright so what I'm going to make here is a BattleShip sushi, it's known as a Gunkan
Maki Roll, it was invented in 1941. I am going to fill mine with salmon roe and masago. Masago
is basically capelin roe that's been seasoned, you can buy it like this in the store, otherwise
you can also buy it online. If you want a link to that, check it out by clicking on
the top left corner of the screen. Now, I'm just going to mix the two together
in equal parts. Be careful not to damage the salmon roe, so
just fold it in like you would, say a chocolate mousse or any other pastry sort of thing -- alright
beautiful. Don't mix it too much, that's just perfect like that. Alright now that's mixed,
put it on the side and now you want to work on your Nori. Now I'm sure you've all noticed
these lines running across the Nori, they divide the sheet into six pieces sometimes
seven if they are out of alignment. Now what you want to do is you want to have one of
these strips, so you just simply take some scissors or a knife and just slice one out
-- there you go, this is your strip. Now you've got your strip of Nori, put it
to one side, wet your hands and then take a bowl of about 17g of sushi rice. If you
don't know how to make sushi rice, click on the link on the top left of the page right
now and you'll be taken to my website where you can learn how to make sushi rice. Now
you just take your strip of Nori and place it matte side inwards and wrap it around your
ball -- perfect. Now where the joining is, you just want to take two or three little
pieces of sushi rice and just press it against it and this will act like glue, and then you
just close it. Now you just want to add a little bit of wasabi
on the inside, a little dab and then you fill it with your roe, be nice and generous, don't
skimp out on this part. Now you want to cut a piece of cucumber.
Alright you take a cucumber and you cut it just off center so that you don't get any
of the seeds in it -- just like that, all the seeds are still here and this part is
seedless. Now you want to cut this at a 45° angle to get nice long slivers of cucumber.
And here what I am going to do is cut three thin slices...but keep them together to make it easier to fan
it out later. Alright, perfect, now you just fan it out
and then lay it back down on the cutting board and cut the ends off. Then you place it into
one side of your Maki, like that -- perfect. Now you add your soy pearls, less is more
of this. There we go, one BattleShip sushi done.
So this is the end of the video, I hope you guys enjoyed it and if you did and want to
keep watching my videos then check them out right now by clicking on the right. There
is loads of other videos from sushi to sushi garnish and knives and all sorts of stuff.
So just check it out, hope you find something you like there.
Now if you want to subscribe to my channel and see more of my stuff in the future then
click on the top left corner of your screen, it's completely free and you'll be updated
when new videos are released. Thank you for watching, I am Chef Devaux,
see you guys next week -- good bye. END