Izakaya Sakura Sauteed Smelt And Marinated Sweet Onion 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 SAUTEED SMELT AND MARINATED SWEET ONION

Steps:

• Finely slice a sweet onion. In a bowl, mix olive oil, rice vinegar and the onion slices.
• Lightly season the smelt with salt and pepper. Sprinkle flour over the smelt.
• In a large frying pan, grease a skillet with vegetable oil and sauté smelt on both sides for about 3-4 minutes each.
• Serve the sautéed smelt with marinated onion on the side. Mix the onion with daikon sprouts for color.

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.

TAIMEIKEN STYLE CURRY DORIA

Steps:

• Preheat oven to 400 degrees F.
• In a microwave/oven safe dish, place rice and half of the curry sauce, cover with a lid and then heat in microwave on high for 1 minute.
• Add butter and Parmesan cheese and mix well.
• Cover with remaining curry, top with shredded cheese and panko, and then place cracked open egg on top. Discard shell.
• Bake the dish for about 15 minutes, or until the egg is half cooked. The egg doesn't need to be entirely cooked. It will continue to cook on the table with the heat of the plate and other ingredients.
• Top with parsley for color.

CABBAGE SAUTE WITH APPLES AND SWEET ONION

Steps:

• In large dutch oven heat oil and butter over medium heat(if doing bacon, leave out butter and chop and fry bacon leave drippings in pan and let bacon cool on paper towels, then add oil to pan).
• Add chopped apples and onions. Saute until soft (about 10-15 minutes). Add chopped garlic and saute for about a minute. Cut cabbage into eighths or large chunks and add to pan. Salt and Pepper to taste and mix as best as you can. Cover and let caggabe wilt (about 15 minutes). Stir every 5 minutes or so to combine and let cabbage cook evenly.
• Add brown sugar and vinegar (if doing bacon version, add bacon pieces to pan as well). Cook another 5 minutes or so. I like my cabbage a little firm, but if you prefer it very soft cook another 10 minutes.
• * I have used left over cabbage cooked on the grill, which gives a smokey flavor. If you have 1/2 head left, cut everything in half!
• Enjoy!

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 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.

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 TERIYAKI CHICKEN

Steps:

• Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
• Heat saucepan, place chicken in pan and cook both sides until golden grown.
• Wipe off excess oil with a paper towel.
• Add sake/soy sauce mixture. Cook until liquid is mostly gone.
• Remove chicken from saucepan and place on plate.
• Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with sauce.

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.

CHICKEN KATSUDON

Steps:

• Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). Use a fry thermometer to make sure the oil reaches the correct temperature.
• Cut the onion and mitsuba (Japanese parsley) into small pieces.
• Place flour in one tray and panko flakes in another tray.
• Pound the chicken with a meat tenderizer. This will soften the meat and flatten any bumps. It isn't necessary to flatten the meat very thinly! Afterwards, sprinkle salt and pepper on one side of the chicken.
• Crack the egg into a small bowl.
• Then put 1/4 of the egg into another bowl. Then beat the remaining 3/4 egg with a whisk.
• Add 1 teaspoon of water to the 1/4 egg. Whisk the egg and water together.
• Dredge the chicken in the flour. Shake off the excess.
• Then coat the chicken in the egg/water mixture.
• Afterwards, coat the chicken in the panko flakes.
• Place the chicken in the deep fryer and deep fry until golden brown and delicious. (About 3 minutes).
• Remove the chicken from the fryer and drain on a rack. Once cooled, cut chicken into 1 inch pieces.
• In a small pan, mix soy sauce, mirin, 2 tablespoons of water, dashi, sugar, and onion. Put the lid on the pot. Cook ingredients on medium heat. When it starts to boil, reduce heat to low and cook for 3 minutes.
• Add chicken to the sauce mixture. Then place the 3/4 beaten egg on top of the chicken. Put the lid on and cook for 20 to 30 seconds on high heat.
• Remove from the heat and add the mitsuba to the top of the chicken.
• Place the rice in a bowl and gently place the chicken/sauce mixture on top of the rice.