Izakaya Sakura Kinpira Gobo Food

MAKE KINPIRA GOBO

Steps:

• Gather the ingredients.
• Peel the gobo's skin with a peeler or with back of a kitchen knife, which is the traditinal method called sasagai - or between shaved and sliced.
• Diagonally slice thin strips so that each piece is about 2-inches in length. Then collect some of the slices and cut into thin matchbox strips.
• Soak gobo strips in water and drain well. You can add a drop of vinegar to the water, if desired. Change the water several times until it is clean. Leave gobo in water until ready to cook.
• Cut carrots into matchbox strips.
• Heat vegetable oil in a frying pan over medium-high heat, and fry gobo for a couple of minutes.
• Add carrot strips to the pan and stir-fry them.
• Add sake, mirin, and sugar and stir-fry until the liquid is gone.
• Season with soy sauce and stir-fry well.
• Turn off the heat and sprinkle with sesame seeds .

IZAKAYA SAKURA STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Put ground chicken, green onions, garlic, ginger juice, sesame oil, salt and pepper in a bowl and mix well.
• Sprinkle cornstarch over the stem sides of mushroom caps. Fill mushroom caps with the meat mixture.
• Grease a baking sheet with olive oil and place mushrooms stem side up.
• Bake for 10 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Broil for 2 minutes until slightly brown on top.
• Serve with ponzu sauce.

IZAKAYA SAKURA YAKINIKU WITH OROSHI PONZU SAUCE

Steps:

• Combine daikon, ponzu sauce and green onions. Set aside.
• Marinate beef in sake, soy sauce, ginger juice, salt, sesame oil and mashed garlic for 5 minutes.
• Oil and heat a saucepan. Add the marinated meat in the pan and stir fry for 2 minutes.
• Serve the meat on a plate. Top with grated daikon mixture.

KINPIRA GOBO (BRAISED BURDOCK ROOT)

Steps:

• Peel the burdock root and julienne it (matchstick size) into very thin strips.
• Soak the burdock matchsticks in water for 30 minutes and drain well.
• While the burdock is soaking, peel the carrot and julienne it into matchsticks of a similar size as the burdock root.
• Put vegetable oil in a frying pan and put it on high heat.
• Add burdock sticks and fry for a couple minutes.
• Add carrot sticks in the hot pan and fry for one to two minutes, moving the vegetables around constantly.
• Add all remaining ingredients in the pan and stir well.
• Remove from heat and serve!

IZAKAYA SAKURA BROILED SABA WITH GREEN ONION SAUCE

Steps:

• Mix chopped green onion, ground ginger, rice vinegar, sesame oil and sugar to make sauce.
• Cut saba filet into three pieces (makes 6 pieces total). Sprinkle with salt.
• Broil saba until cooked through, about 5 minutes per side.
• Serve saba on a plate (or on sliced cabbage) and cover with the sauce.

IZAKAYA SAKURA NASU MISO (MISO GLAZED JAPANESE EGGPLANT)

Steps:

• Preheat broiler with a rack 4 inches from heat source.
• Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften (4 minutes).
• In a small bowl, combine miso, sugar, sake and chili flakes. Turn eggplant flesh side up and brush mixture over it.
• Broil eggplant in pan until glaze starts to brown (3 minutes). Sprinkle with cilantro and sesame seeds.

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 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.