Izakaya Sakura Vegetable Miso Soup Food

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 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 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 FRIED COD AND ZESTY ASIAN PICKLED VEGETABLES

Steps:

• Finely slice onion and soak in a bowl of water for more than 5 minutes. Drain well. Thinly slice carrots.
• In a large bowl, mix onion, carrot and salt. Let it sit for 5 minutes, then squeeze well to drain water. Add rice vinegar, soy sauce, sugar, sesame oil and pepper to marinate the vegetables. Chill in refrigerator until ready to serve.
• Cut cod into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 degrees 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 with side of chilled pickled vegetables.