"Recipes from the Chef's Kitchen"

Ingredients:
1)   2 to 3 oz. fresh Enoki Mushrooms
2)   1 or 1/2 tbs. Butter
3)   1 bunch Spinach (fresh or lightly cooked)
4)   1 oz. Soy Sauce
5)   1 oz. Mirin (Sweet Rice Wine)
6)   4 oz. Fish Broth or Veggie Broth

Preparation:
1)   Prepare Soy-Fish broth by combining soy sauce, Mirin and fish broth together
       in a saucepan.  Bring it to a boil.  This can be prepared beforehand.
2)   Add butter and Enoki Mushrooms
3)   As soon as the mushrooms are softened (30 second to 1 minute), remove them
       from the fire and place in a snallow bowl on top of the spinach.

Ingredients:
1)   1 oz. Escolar Fish
2)   Small bunch Cilantro
3)   3 strips Jalapeno Paper
4)   A little of fried Garlic Chips
5)   Smear of Wasabi
6)   Dried Chili Powder
7)   Seaweed
8)   Sushi Rice (see recipe below)
9)   Sushi Mat
10) Sesame Seed.

Preparation:
1)   Spread sushi rice on seaweed evenly, covering the whole sheet.
2)   Sprinkle sesame seed on the rice.
3)   Turn it over and lay it on a sushi mat.
4)   Combine ingredients 1 to 5 neatly on the seaweed surface and roll it over.
5)   Sprinkle dried chili powder on the rice and burn it a little with fire.
6)   Cut the roll and serve.

The Sushi Rice
Ingredients:
1)   3 cups Japanese Rice
2)   3 cups Water
3)   1 cup Vinegar Mix (see recipe below)

Preparation:
1)   Wash the rice in water and rinse 4 to 6 times.  Drain in a colander until most of
       the water is out.
2)   Put the rice into a rice cooker and add 3 cups of water.  Cook for 30 to 45
       minutes.
3)   Bring the cooked rice out of the cooker and put it into a big bowl.  Stir the
       vinegar mix in.
4)   Fan the rice for 2 minutes.  It is ready to use in 15 to 20 minutes.
5)   Sushi rice should be warm, not cold.  Microwave it if necessary.

The Vinegar Mix
Ingredients:
1)   3 cups Rice Vinegar
2)   2 cups Sugar
3)   1 or 1/2 cup Salt

Preparation:
1)   Combine all three ingredients into a pot.
2)   Heat sugar and salt until they are melt.
3)   Remove from the fire and it is ready to use.

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