Izakaya Sakura Dungeness Crab With Ponzu Dip Food

IZAKAYA SAKURA DUNGENESS CRAB WITH PONZU DIP

Steps:

• Boil water in a large saucepan; add salt and sake. Use as much water as possible and keep the salt concentration at 3% so that it is similar to seawater.
• Clean the live Dungeness crab under running water by using a scrubbing brush or tawashi. Let the crab hold some wooden chopsticks, since it may pinch you otherwise.
• Put the crab in the boiling water. After the water returns to a boil, let it cook for 12 minutes. Do not overcook.
• Take out the crab and cool down under running water.
• Take off legs. Make a cut line on leg shells and place on serving plate.
• Remove the carapace from the body. You may stick your thumb into the hole between the body and the carapace at the back of the crab, then remove gently.
• Remove and discard the spongy, inedible gills from the side of the body and the black guts from the middle of the body.
• Fold the crab in half to crack the body into two parts. Use chopsticks or a crab fork and take off the white meat that forms in clusters divided by thin sections of shell.
• Place the meat in a small serving bowl. Serve with ponzu dipping sauce.

IZAKAYA SAKURA CHICKEN KARAAGE AND PONZU COLESLAW

Steps:

• Mix ponzu sauce, soy sauce and mayonnaise to make dressing. In a large bowl, mix cabbage, carrots and canned corn. Pour dressing mixture over the vegetables and toss to coat. Chill for an hour.
• Cut chicken into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
• Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
• Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
• Serve karaage with coleslaw on side.

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 KINPIRA GOBO

Steps:

• Peel gobo (burdock root) and carrot and cut into short, thin strips. Soak the.gobo strips in water for 5 minutes and drain well.
• Heat vegetable oil in a saucepan, and stir-fry gobo for 2 minutes. Add carrot strips in the pan and stir-fry together for 3 more minutes.
• Add water, sake, mirin, sugar and soy sauce, and cook until the liquid is gone.

IZAKAYA SAKURA AVOCADO TOFU SALAD

Steps:

• Chop green onion and mix with soy sauce and sesame oil.
• Mash avocado with fork. Add lime juice to keep avocado from turning brown.
• Cut tofu into bite-sized pieces and top with avocado, then mix in green onions. Serve with thinly sliced tomatoes.

HOT DUNGENESS CRAB DIP

Steps:

• Preheat oven to 350 degrees.
• Thinly slice the onion.
• Chop the artichoke hearts.
• Combine mayonnaise, crab meat, artichoke hearts, onions and the Parmesan cheese well. Portion crab mixture (6 oz.) into small oven proof baking dishes. Place the baking dishes into the oven for 5 to 6 minutes, or until the internal temperature reaches 140 degrees.
• Arrange bread slice on a plate around the crab dip, garnish with minced parsley & lemon slices.

IZAKAYA STYLE JAPANESE EDAMAME - SOY BEANS IN POD

Steps:

• Boil 6 cups of water and add 1/2 tsp salt in a medium sized saucepan. Add edamame, cover and cook for 6 minutes. Drain and wash in cold water.
• In the same saucepan, add 1/3 C water, soy sauce, sake, mirin, garlic and rinsed edamame. Over medium heat, gently cook edamame, stirring frequently until liquid is reduced by at least two-thirds. This normally takes 5-6 minutes only. Gently add sesame oil and combine.
• Place in a serving platter and add salt to your taste. We normally don't add additional salt here, but that's just us.
• You may additionally add hot chile paste in the saucepan as well.