Throwing a sushi party?

Question

I'm interesting in throwing a sushi party. I have been told it works if each person brings something and the host provides the rice, seaweed and rollers. What else would be good? Making tempura, Japanese beer, sake?

Answer 1

make a large batch of miso soup

Miso Soup

INGREDIENTS:

2 teaspoons dashi granules

4 cups water

3 tablespoons miso paste 1 (8 ounce) package silken

tofu, diced

2 green onions, sliced

diagonally into 1/2 inch pieces

DIRECTIONS:

1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

the japanese place near me also serves salad with the most amazing dressing ever. that would be another great starter

Japanese Restaurant-Style Salad Dressing

INGREDIENTS:

1/2 cup minced onion

1/2 cup peanut oil

1/3 cup rice wine vinegar

2 tablespoons water

2 tablespoons minced fresh

ginger root

2 tablespoons minced celery

2 tablespoons ketchup 4 teaspoons soy sauce

2 teaspoons white sugar

2 teaspoons lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon ground black

pepper

DIRECTIONS:

1. In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

Answer 2

Definitely bring some Japanese beer and sake. Kirin, Sopporo and Asahi are the beers.

Try to have everyone bring a different fish; or, if sushi isn't everyone's thing, you can make california rolls with crab meat and avacado.

Answer 3

tempura or a nice clear soup with mushrooms like they serve in resturaunts. def have sake! maybe a how to video

clear soup

enoki mushroom

4 shiitake mushrooms

2 oz. harusame/cellophane noodles

1 negi

3 1/2 cup chicken soup stock

2 tbsp soy sauce

1 tbsp sake

1/2 tsp salt

1 tbsp vegetable oil

Preparation:

Remove stems from shiitake mushrooms and slice thinly. Cut the bottom of enoki mushroom off. Cut enoki into 2 inch lengths. Soak harusame in warm water for five minutes. Drain harusame and cut into 3 inch lengths. Slice negi diagonally. Heat oil in a pan. Saute mushrooms. Pour chicken soup stock over the mushrooms and heat the soup. Skim off impurities that rise to the surface. Add harusame and negi in the soup and heat. Season with soy sauce, sake, and salt.