Heyo. I’ve finished putting together my list of recipe goals for Go Sushi. This is the complete list of recipes I know I can source, edit and include in the book along with photographs. Most of these I have made and just need photographs.

Appetizers
Ginger Garden Salad (Done, Needs Photo)
Fresh Avocado Salad (Trial Draft)
Creamy Avocado Salad (Trial Draft)
Seafood Salad (Trial Draft)
Spicy Crab Salad
Tempura Sweet Potato (Done)
Tempura Vegetables
Tempura Shrimp

Maki Rolls
Crab Roll
Crab sticks, avocado and cucumber.

Rainbow Roll
Crab roll with salmon, avocado and Unagi sauce on top.

Green Dragon Roll
Shrimp tempura roll with avocado.

Red Dragon Roll
Crab roll with salmon.

Hot Dragon Roll
Crab Roll with minced spicy crab salad.

Black Dragon Roll
Crab roll with grilled fish.

Spicy Roll
Spicy crab salad, avocado, cucumber.

Hand Rolls
Salmon
Crab
Grilled Fish

Sushi Pizza
Salmon
Spicy Crab
Grilled Fish
Avocado

Bowls
Teriyaki Chicken
Grilled Fish (Unagi Don Style)
Salmon Bowl

Dessert
Japanese Cheesecake
Crepe Cake
Purin

Also here’s the recipe for tempura vegetables from Cooking With a Wolf, my first cookbook. Find the rest of that book in my downloads link in my profile biography.

Hello. C J here. So, Japanese food. It’s a broad, complex and sometimes confusing category. There’s sushi, various hard to manufacture soups, strange seafood appetizers, tea and tempura. So because I like learning how to cook new things I’ve taken Japanese food as something of a challenge. I want to know all of it. Every dish, variant and ingredient. This is going to take work. Today’s recipe is for tempura vegetables. Feel free to do this with shrimp as well, just make sure they’re done all the way through before eating them. This recipe makes a ton of food so feel free to scale it down if needed.

This dish is a common one at restaurants. It is often served with a dipping sauce that is thin and looks a bit like soy sauce. I’ve replicated that as well. That one was done by taste and took several attempts to get right. There’s no recipe I’ve ever found for tempura dipping sauce that I could rely on so I’ve done my best to make it the same texture and taste even if the ingredients are a bit different. The tempura itself uses a batter I work with a lot but I had to figure out what vegetables worked in it and which ones didn’t. Feel free to get creative. Just don’t get too creative. No one wants deep fried cake.

Ingredients
One Sweet Potato
One Head of Broccoli
One Dozen White Mushrooms
Two Cups Pancake Mix
Two Cups Water
Canola Oil for Frying
Salt and Pepper to Taste
One Third Cup Water
One Third Cup Soy Sauce
One Third Cup Sugar

For the Tempura Vegetables
Peel the sweet potato and slice it with a sharp knife into thin slices. They should be about half a centimetre thick and round.

Wash the broccoli. Slice the broccoli florets off from the stem. You should get small pieces about five centimetres long with some stem and a cluster of florets.

Wash the mushrooms and pat them dry with a towel.

Mix the pancake mix, water, salt and pepper in a large bowl.

In a large chicken fryer heat enough canola oil to make a half centimetre in the bottom of the pan over medium high heat.

Dredge the vegetable pieces in the pancake batter and then fry them for five minutes a side. Check for doneness by sticking a sharp knife into the centre of one. It should go in easily and come out clean. Work in batches and remove the pieces with a metal spoon or spatula when they are done.

For the Dipping Sauce
Mix the water, soy sauce and sugar in a microwave safe bowl. Heat in the microwave, stirring frequently, until the sugar is fully dissolved. Serve in a bowl next to each place setting.

C J Mcpherson