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Sabakizushi

Saba (mackerel), cut into two whole filets
2 T salt (preferably kosher)
3 cups rice vinegar
1 cup okara (residue after making tofu - sold at some Japanese markets)
2 T sugar
1/2 tsp each vinegar and salt
1 egg yolk
2 tsp water

Sprinkle 2 T salt all over filets (totally covered until you see
mostly white from the salt) placed in a zaru or colander with a
bowl underneath. Cover with plastic wrap and let it sit for about
1 hour.

Rinse filets well and remove all remaining water from the filets
with a towel or paper. Place the filets in a ceramic pan large
enough to hold them straight and flat and add 3 cups vinegar.
Marinate for 24 hours. The color of filets will turn opaque.

With a tweezer remove bones from the filets. Place the filets cut
side down and using your fingers remove a thin film of skin
(transparent skin next to shiny gray surface) from the filets.

Cut each fillets into 2 1/2 inch strips (cutting perpendicular to
the long side). Cut the strips into two equal pieces (again cutting
perpendicular to the long side). Using a small knife, cut 1/4 -
1/2 in wide by 1/2 - 3/4 in long on one side only (ribbon-like
appearance).

Wrap the okara in a gauze and wash well. Squeeze water. Place in
a food processor and process until no longer in chunks. In a frying
pan, add okara, 2 T sugar, 1/2 tsp each vinegar and salt, and egg
yolk mixed with 2 tsp water. Cook on low for 5 to 6 minutes until
all liquid is gone. Let it cool.

Using cooked okara stuff each cut-up fish pieces and roll into
sushi style. It should only cover about 3/4 of cooked okara. The
appearance will be of shiny skin side roll with a yellow moon of
okara. Decorate the dish with washed bamboo leaves or any other
decorative leaves of your choice.

Note: If okara is not available, use tofu. Place tofu in a colander
and place a weight to eliminate water for about 6 hours. Proceed
as with okara, but the skip the washing.

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