Izakaya Sakura Cucumber With Miso Dip Food

IZAKAYA SAKURA CUCUMBER WITH MISO DIP

Steps:

• In a small bowl, mix saké, miso, rice vinegar and sugar to make miso dip.
• Serve sliced cucumber with miso dip.

IZAKAYA SAKURA SUKIYAKI SANDWICH

Steps:

• In a saucepan, cook onion until softened. Set aside.
• In the same saucepan, cook beef on high heat until meat is medium rare. Add cooked onion and mix well.
• Add premixed sauce and simmer on medium-low heat, stirring constantly until the liquid is absorbed.
• On two slices of bread, top with sukiyaki beef and lettuce. Place remaining bread on top to make two sandwiches.

TAHINI MISO DIP

Steps:

• Stir together tahini and miso.
• While continuing to blend, slowly pour in first lemon juice and then mineral water until the dip reaches desired consistency (I like mine slightly thicker than homemade hummus).
• If using with pasta, add after the pasta has been cooked as so not to damage the miso.

IZAKAYA SAKURA VEGETABLE MISO SOUP

Steps:

• In a small soup pan, add water, dashi powder, potato, carrot and onion.
• Bring it to a boil and cook until vegetables are softened. Add miso gradually by stirring with chopsticks.
• Serve hot.

IZAKAYA SAKURA SALMON AND JAPANESE MUSHROOM SALAD

Steps:

• Remove skin and bone from the salmon. Cut into bite-sized chunks.
• Lightly season the salmon with salt and pepper. Sprinkle flour over the seasoned salmon.
• Cut stems off the enoki and shimeji mushrooms. Cook them for 1-2 minutes in boiling water.
• In a large frying pan, grease a skillet with vegetable oil and saute the salmon.
• Mix the cooked salmon, mushrooms, parsley and pre-mixed dressing.