Description
by Yasukazu Nakajima
Zensai: Gomae, Kinpira Gobo & Potato Salad
A trio of vegetable dishes start off the meal; gomae, blanched spinach, dressed with miso, mirin, sweet soy sauce, and finished with sesame seeds; kinpira gobo, a traditional dish of finely julienned burdock root and carrots, lightly sautéed in sesame oil and sweet soy sauce; an a smooth and creamy potato salad, with cucumber, onion, boiled egg and mayo complements savoury dishes.
Saikyo Miso Salmon Yaki
Saikyo miso is a delicately flavoured pale white-yellow, miso (fermented soya paste), lightly-salted and slightly sweet, in which the fresh salmon is marinated for 12 hours before being pan-fried
California Omusubi
Omusubi, and their cousins, onigiri, are simple rice balls flavoured with a variety of fillings and/or toppings, and are as popular and common in Japan as sandwiches are here. This one takes its inspiration from the popular “California Roll” (a more recent sushi innovation, originating in the late 70s/early 80’s in LA & Vancouver). Pan fried shrimp, scallop, surimi (imitation crab), cucumber, cherry tomato with an olive oil & wasabi mayo dressing, attractively arranged on a ball of sushi rice.
–or–
Crispy Tofu and Tomato Sauce
3 pieces of crispy, fried tofu, dressed with a savoury tomato sauce seasoned with garlic miso, nutmeg, oregano, and studded with pieces of shiitake mushroom and carrot.
Negi Miso Omusubi,
Pan fried eggplant, shitake, green bean, orange pepper, with green onion miso sauce and chilli pepper on a garlic rice ball.
Both meals are accompanied by a delicious, if less traditional, side of pan-fried chickpeas with cherry tomatoes, spinach, garlic and cumin, finished bit of red chilli pepper, lemon and olive oil.
Japanese Cream Cheese Pudding
A delicate panna cotta of silky soy milk and rich cream cheese, topped with tangy fresh kiwi and blueberry.
