Posts Tagged ‘Izakaya’

* Seared Scallops with Uni and Ponzu

Posted on March 2nd, 2014 by Linda. Filed under Appetizer, Cooking Method, Course, Entree, Japanese, Scallops, Sear.

If you really want to impress your guests, this is the dish!

Chef’s tip: Make sure you pat the scallops really really dry.  And try to source scallops that are not pre-frozen – they are more succulent.

Ponzu sauce:
1 piece kombu, about 1 ½ inch
2 Tablespoons rice vinegar
1/2 cup light soy sauce
3 Tablespoons mirin
1 Tablespoon sake
3 Tablespoons dried bonito flakes
Zest of yuzu
1/2 cup yuzu or sudachi juice (sub: 1:1 grapefruit+lime)

1/4 cup ponzu sauce
2 tablespoons honey
1 teaspoon rice wine vinegar
A pinch of white pepper
A pinch of salt

2 lb U-15 scallops
2 trays uni
3 Tablespoons clarified butter
Kosher salt
White pepper

3 pieces shiso, chiffonade

To make the ponzu sauce, add kombu to vinegar, soy sauce, and mirin and let sit 15 mins.  Then bring to a just boil.  Remove from heat and add bonito and zest.  Let sit for another 15 mins.  Add citrus juices.  Strain.

To make the vinaigrette, whisk vinaigrette ingredients together, set aside.

Thoroughly dry the scallops with paper towel, sprinkle on salt and pepper.  In a cast iron pan, heat enough clarified butter on medium heat to cover the pan thinly, until smoky. Add scallops to the pan and turn up the heat.  Do not overcrowd.  Let scallop cook without turning until a brown crust forms or a whitish opaque forms about 1/4 inch up.  Flip the scallops and cook till the opaque white goes up 1/4 inch again on the other side of the scallop.  Remove scallops and set aside.

Place scallops on serving plate.  Drizzle on vinaigrette.  Place a piece of uni on top of the scallops, then using a blow torch, sear the uni till brown spots form.  Garnish with shiso leaves ribbons.  Serve immediately.

Serves: 6

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* Grilled Beef, Enoki Mushrooms and Green Onions Kushiyaki Rolls

Posted on March 2nd, 2014 by Linda. Filed under Appetizer, Beef, Cooking Method, Course, Entree, Grill, Japanese, Snack.


Yummy and tasty, tender beef skewers.

Chef’s tip: You can roll the beef around asparagus spears, too.  If your butcher don’t pre cut the meat for you thin, pop it into the freezer and when it it half frozen, start to slice.  Korean and Japanese grocery stores always carry precut slices.

2 1/2 tablespoons mirin (Japanese sweet wine)
1 clove garlic, minced
1/3 cup soy sauce
1/3 cup white sugar

1 pound rib-eye, cut paper-thin
5 stalks green onions, cut into 2-inch slices
2 bunches enoki, trimmed
bamboo skewers, soaked in water

Preparing the meat
In a bowl, mix together all the marinade ingredients.   Add the beef slices in marinade – use an instant marinator or let sit in refrigerator overnight.  Remove meat from marinade.

Preheat a grill, or a grill pan.  Alternatively, preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

Roll a slice of thin beef around a piece of green onion and a few strands of enoki. Skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers.  Repeat.

Grill or broil until browned on both sides, about 3 to 3 1/2 minutes per side.

Serves: 6

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* Mizuna with Goma

Posted on March 2nd, 2014 by Linda. Filed under Course, Japanese, Salads, Sides.

Make a whole jar of this salad dressing and pour it over everything – noodles, fish, lettuces, eggs….

Chef’s tip:  You can use regular mayo if you can;t find the Japanese one.  The Japanese mayo is a bit sweeter, creamier and eggier.

Goma dressing:

3 Tablespoons white sesame seeds
1/2 shallot
2 Tablespoons brown rice vinegar
2 Tablespoons light soy sauce
1 teaspoon ginger juice
2 teaspoon sugar
1 teaspoon mirin
1 teaspoon toasted sesame oil
1/2 cup rice bran oil
2 Tablespoons Japanese mayonnaise
1/4 teaspoon kosher salt


4 cups mizuna leaves
2 cups baby tatsoi, or spinach
2 Japanese cucumber, sliced into discs
1 Fuyu persimmon, sliced into half rounds, thinly
3 Watermelon daikon, spiral cut ribbons, or julienned sticks

Toast sesame until fragrant.  Be careful not to burn.  Transfer seeds to a suribachi / mortar & pestle, and grid till flaky.  In a blender, combine shallot, rice wine vinegar, soy sauce, ginger juice, sugar, mirin and sesame oil. Blend till smooth. Slowly add the oil.  Then add sesame seeds and mayo and blitz to combine.  Dressing should be emulsified and slightly thickened.  Season with salt, and more sugar if needed.

Toss mizuna, tatsoi and cucumber together in a salad bowl.  Drizzle on half the dressing and toss to just coat.  If needed, add more dressing.  Top with fuyu slices and watermelon daikon.

Serves: 6

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