I have eaten my fair share of terrines but have only made one terrine in my entire cooking life. To be honest, I am not particularly a big pan of terrine. They are pretty look at and some are delicious but I sometimes think that it lacks punchy flavours or just way too rich for my liking. I guess I never had the perfect terrine.
I was thinking about making a dessert terrine initially and an Asian one. I had all these combinations in my head but I am going to park it till summer. I reckon it will be better with summer fruits than winter ones. I actually bought all the ingredients for a dessert terrine and then changed my mind when I woke up on Saturday morning. The strategy completely changed and I ended up with a sushi terrine!
I picked up most of the Japanese ingredients from KFL Flemington. I love the dedicated Japanese station in KLF. I love this daikon tsukemono. It is not sour but sweet and thought it will provide a nice crunch and texture difference in my terrine.
And then I got some beautiful looking Shimeji mushroom. Don’t they look pretty? If you can’t find it in your country, then use Shitake mushrooms instead.
To assemble the terrine, all the cooked ingredients need to be cooled down completely.
I was so anxious when I removed the sushi terrine block from the wrapping. The only thing is that it did not seem to stick together properly. I think it needed time in the refrigerator and to have more weight on it. I had a make shift weight of kilogram of sugar and flour stacked on top. There was no glue of any sort to stick them all together and especially the vegetables. Does anyone have any tip? The part that failed was the pickles. How can I stick it to the rice or meat?
Most of them stayed stuck together. Refrigeration definitely helps a lot but if you think of anything, any tip, please let me know. Mister also said that this reminded him of Korean type sushi called kimbap that he used to have when he was in high school back in KL. We had it with more Japanese mayo and a dash of Korean chilli powder.
- 500g of skinless chicken thigh, sliced
- 150ml of teriyaki sauce
- 1 baby leek, finely sliced
- 1 box of shimeji mushrooms
- 11/2tbsp of oil
- A few drops of sesame oil
- 11/2tbsp of light soya
- Pickled daikon tsukemono
- 1 red capsicum, roasted, skinned, deseeded and sliced
- 1 green capsicum, roasted, skinned, deseeded and sliced
- Japanese mayo
- Generous sprinkling of Furikake
- 3 cups of Sushi rice
- 1 – 11/2 tbsp of vinegar powder for sushi
- Marinated chicken slices in the teriyaki sauce for at least one hour.
- Add the oil and make sure pan is warm and then add the baby leeks. Turn the heat down and allow the leeks to cook slowly until soft
- Then turn the heat up and make sure the pan is hot. Add the chicken pieces. Leave the marinate sauce and only add the chicken pieces
- Add the soya sauce and when the chicken is cooked, add the sesame oil. Now add the mushrooms to soak up the rest of the sauces. Turn off the heat and allow it to cool completely
- Cook the sushi rice according to instruction or just in a rice cooker. Once it is cooked, add the sushi vinegar powder and spread it out to cool down. Once it is cool, sprinkle generous amount of furikake, combine and set aside
- Set the oven to 200C, oil the 2 capsicums and sprinkle salt and pepper. Place into the oven to roast til skin is blackened. Then place in a plastic bag or container so that it is easier to skin the capsicums. Slice and put aside until cool
- Prepare the terrine mould or a container. In this case, I used a bread loaf tin. First line the container with glad wrap. Lay the first nori. And all the subsequent ones will be overlayed. Just remember to add some water so that the nori will stick to each other. Also make sure all the nori is hanging out from the sides
- Next add a layer of rice. To prevent the rice from sticking to your hands, just wet your hands. Press down the rice and make sure all the holes are filled
- Add a layer of daikon, followed a layer of teriyaki chicken and mushroom and then slices of roasted capsicum. Squirt some generous lashing of Japanese mayo and then a sprinkle of furikake
- Do another layer of this and then finish off with a layer of sushi rice
- Add a nori paper to cover the rice base and then wrap the sides down from the nori paper. Lift the glad wrap and make sure that all sides are wrapped in
- Add weights evenly over the top of the sushi terrine and refrigerator
- Slice and serve with Japanese mayo and Korean chilli powder
It has been pretty fun making and there will be a point where I will make a more traditional terrine. What do you think of a winter vegetable terrine? Also please check out the rest of the terrines that everyone brought to the party. I am sure you will find some pretty awesome ideas!