Steamed & Fried Grilled Green Sushi Bar Rice Noodle

Total Page：16

File Type：pdf, Size：1020Kb

Steamed & Fried Grilled Green Sushi Bar Rice Noodle

STEAMED & FRIED S US H I B AR RICE CHICKEN KARA AGE [GF] 10 SALMON ABURI NIGIRI [GF] 7 BENTO SALMON 25 GYOZA 5/ 8/ 12PCS 12/ 18/ 24 KINGFISH CARPACCIO [GF] 22 CHICKEN 22 PORK OR VEG [VE] SASHIMI-YUZU-COCONUT-CEVICHE 18 MUSHROOM [VE] 21 TAKOYAKI 6 SPICY TUNA RICE PAPER ROLL 15 COMES WITH MISO SOUP [GF], SUSHI ROLL, SOFT SHELL CRAB MINI BAO 2PCS 21 MISO GRILLED EGGPLANT ROLL [GF VE] 12 SALAD, RICE, AND A SIDE DISH CRISPY BAO, SLAW, CHILLI CRAB SAUCE NORI FRIES [VE GFO] 7 SASHIMI [GF] CHIRASHI ZUSHI [GF] 22 TOSSED IN JAPANESE PERI-PERI SALT ENTRÉE/ MAIN/ MONSTROUS 28/ 39/ 59 DICED SASHIMI ON SUSHI RICE CRISPY DUCK 24 HAMACHI DON [GF] 21 SUSHI NIGIRI [GF] 2PCS SOUS VIDE DUCK THIGH, FLASH FRIED WITH MARINATED KINGFISH & TAKIKOMI GOHAN TEMPURA BATTER, DARK MISO SAUCE SALMON 6 KINGFISH 7 TUNA 8 SNAPPER 7 TERIYAKI DON CHICKEN 14 GR ILL ED SUSHI & SASHIMI [GF] SALMON 16 CURRY DON VEGETABLE [V] 14 BEEF TATAKI [GF] 12 ENTRÉE/ MAIN/ MONSTROUS 35/ 52/ 78 PORK KATSU 15 MARINATED BABY OCTOPUS [GF] 11 ROLLS [GF] 4/ 8PCS 9/ 16 CHICKEN KARA AGE 15 NASU DENGAKU 9 SALMON AVO CALIFORNIA GRILLED EGGPLANT, SWEET MISO KATSU DON CRISPY 15 VEGETABLE [VE] SPICY SALMON STICKY LAMB RIBS 15 SLOW COOKED BEEF DON 16 SLOW COOKED, WASABI STALK, BBQ SAUCE CHANGE TO BROWN RICE +2 SALMON DASHI 27 PAN FRIED, LEEK-CHERRY TOMATO- MUSHROOM POACHED IN SMOKY DASHI NOODLE BEEF RIBS 26 RAMEN 16 CRISPY LEEK, ROOT VEG EGG NOODLE, MARINATED EGG, WAKAME IN 12-HOURS PORK-MISO BROTH CHOOSE YOUR TOPPING: CHARSHU GREEN CHICKEN KARA AGE EDAMAME [VE, GF] 6 GYOZA (PORK/VEG) SUPER KALE SALAD [VE] 12 UDON [VE OPTION] 18 GRILLED CHICKEN, TOFU SKIN & ONSEN ‘PERFECT 65 KALE, BROCCOLI, QUINOA, MISO VINAIGRETTE DEGRAVES STREET CHURCH LANE EEEE THREE MARINATED SEAWEED [VE] 9 MELBOURNE DEGREES’ EGG, FISH-MUSHROOM BROTH .

Copy Link

Recommended publications

Carrot-Ginger Rice 人参生姜炊き込みご飯 Ninjin Shōga Takikomi Gohan
Carrot-Ginger Rice 人参生姜炊き込みご飯 Ninjin Shōga Takikomi Gohan Takikomi-style rice dishes are infused with flavor because they are cooked with broth used instead of water – broth that has extracted the essence of flavor from ingredients that will be cooked with the rice... in this case, CARROTS and GINGER. The resulting rice makes a fabulous accompaniment to any omelet, fish or chicken dish. Try mounding Carrot-Ginger Rice beneath a curried stew or a layer of soboro ground meat. Or shape it into omusubi to pack into an obentō. Use ordinary orange carrots, or for fun add yellow and red carrots if you can source them. If you can source pink-tipped, fresh new ginger (shin shōga) it will add a gentle touch of fire, though juice squeezed from grated mature ginger is fine, too. Yield, 4 cups cooked rice 2 cups Japanese-style (short-grain) white rice 1 large carrot (or bits of different colors), about 80 grams/2 ounces total 2.5 cups Dashi (Standard Sea Stock, separate reference sheet) 1 small knob ginger, preferably new ginger (shin shōga), about 1/2 ounce 1 slice abura agé (fried tōfu), about 6 by 3 and 1/2 inches in size 2 teaspoons mirin (syrupy rice wine) 2 teaspoons usukuchi shōyu (light-colored soy sauce) Wash the rice well until the water runs clear. Drain and set aside. Peel or scrape your carrots; cut into thin matchsticks. Place in a saucepan with the carrots and peels from your ginger. Set over medium heat and bring to a boil. Strain reserving the broth (for cooking the rice) and the carrots strips (to add back to the rice with the ginger) separately.
[Show full text]
The Biggest Showcase of Japanese Food, Culture and Fun-Play Entertainment
THE BIGGEST SHOWCASE OF JAPANESE FOOD, CULTURE AND FUN-PLAY ENTERTAINMENT Singapore, 30 August 2018 – A feast for the senses awaits visitors at the biggest Japan Summer Festival. This is held in conjunction with the 10 th edition of the Sports Hub Community Play Day, at the National Stadium on 8 and 9 September. The stadium premises will be transformed into a gigantic festival ground with more than 100 Japanese F&B, games, and merchandise booths as well as a center stage featuring 25 sensational stage performances by 24 groups and organisations from Japan and Singapore. These performances include: Taiko drum performance – an ancient Japanese percussion using large drums; Yosakoi – a unique style of dance typically performed at festivals in Japan; Domobics – an aerobics dance performance named after the beloved Domo, official mascot of Japan's public broadcaster NHK; and the distinctive Hawaiian Hula dance performance amongst many others (details in Annex A). Sue Kealohiokalani Mayuzumi, who leads the Japanese Association of Singapore’s Hula Dance Group, said, “The Summer Festival is a huge event for the Japanese Association. This year’s event is particularly special because of its venue at the Singapore Sports Hub. It marks a milestone in how the Summer Festival connects both the Japanese and local communities here in Singapore. I know many in the Japanese community who have not been to the National Stadium, and they’re excited at the prospect of attending the festival at this venue. Among my students, we represent Japanese, Hawaiians, and Singaporeans. Majority of my students are Japanese and most of them have experienced the festival in Japan.
[Show full text]
North Bridgeway, Filinvest City, Alabang, Muntinlupa, Philippines 1781 T
North Bridgeway, Filinvest City, Alabang, Muntinlupa, Philippines 1781 t: (+632) 771 8181 | e: [email protected] /THEBELLEVUEMANILA @BELLEVUEMANILA WWW.THEBELLEVUE.COM KONNICHIWA! WELCOME TO HOMARE JAPANESE RESTAURANT AND GRILL, HOME OF THE AUTHENTIC JAPANESE CUISINE HERE IN THE SOUTH! REDEFINE 5-STAR DINING WITH YOUR FAVORITES FROM THE LAND OF THE RISING SUN. SHARE MOMENTS AND GASTRONOMIC ADVENTURES WITH FRIENDS AND FAMILY AS YOU ENJOY OUR VAST MENU OF TRADITIONAL FARES PREPARED BY OUR CULINARY TEAM, OR GET YOUR MEAT FRESH OFF THE GRILL WITH A DELIGHTFUL BARBECUE EXPERIENCE USING OUR YAKINIKU HIBACHI. 刺身寿司手巻き寿司 SASHIMI SUSHI TEMAKI 刺身 SASHIMI 寿司 NIGIRI SUSHI 手巻き寿司 TEMAKI 5枚(5PCS)* 2貫(2PCS)* 1つ (1PC)* ちらし寿司 CHIRASHI ハマチ / サーモン / ウナギ PHP800 *サーモン | SAKE (SALMON) PHP380 PHP160 PHP280 (YELLOW TAIL FISH, SALMON, EEL CHIRASHI) サーモン/マグロ/ハマチ PHP550 *サーモンハラミ | SAKE HARAMI (SALMON BELLY) PHP420 PHP200 PHP250 (SALMON, TUNA, EEL CHIRASHI) *スパイシーサーモン | SPICY SAKE (SPICY SALMON) PHP420 PHP230 PHP300 *マグロ | MAGURO (TUNA) PHP300 PHP150 PHP210 *スパイシーツナ | SPICY MAGURO (SPICY TUNA) PHP350 PHP200 PHP250 *ハマチ / HAMACHI (YELLOW TAIL FISH) PHP480 PHP320 PHP280 *アジ | AJI (HORSE MACKEREL) PHP290 PHP160 PHP250 *ラプラプ | LAPU- LAPU (RED GROUPER) PHP350 PHP250 PHP350 *ウナギ | UNAGI KABAYAKI (MARINATED EEL) PHP550 PHP300 PHP380 *エビ | EBI (PRAWNS) PHP380 PHP200 PHP250 *ホタテ | HOTATE (SCALLOPS) PHP450 PHP350 PHP380 海鮮丼 KAISENDON * PHP250 PHP220 PHP200 イカ | IKA (SQUID) サーモン/カニ/ホタテ | SALMON, CRAB, SCALLOPS) PHP500 PHP700 *シメサバ | SHIME SABA (PICKLED MACKEREL) PHP450
[Show full text]
日本の味-Sabor Oriental
❖ まえがき今日、新型コロナウィルス(COVID-19)の猛威により多くの人命が奪われています。感染症は人類の脅威ですが、非感染症疾患（NCDs）もまた深刻な地球規模の課題です。世界では、毎日２秒に１人が心血管疾患、がん、糖尿病、慢性呼吸器疾患等のNCDｓで亡くなっており、国連の持続可能な開発目標では、「2030年までに、非感染性疾患による若年死亡率を、予防や治療を通じて３分の１に減少させ、精神保健及び福祉を促進する」(SDGs 3.4)とされています。ブラジルではNCDｓの死亡要因に占める割合が７割以上を占めています。NCDｓの要因は、喫煙、運動不足、アルコールの過剰摂取、医療サービスの欠如など様々ですが、不健康な食事や肥満も要因の一つです。近年のブラジルにおけるNCDｓの最多の原因は、不健康な食事や肥満とされており、日々の食事への配慮がNCDs予防には不可欠です。和食は昔から健康長寿の食事として知られてきました。本プロジェクトは、JICAが支援するブラジルの「日系病院連携協議会」の取り組みから生まれ、JICA日系社会研修により、九州大学医学部で病院食を学んだ日系病院の栄養士の皆様が、病院食を和食ブラジル風にアレンジして開発したレシピを電子書籍「日本の味‐Sabor Oriental」としてまとめたものです。本書の制作にあたり、在ブラジル日系病院、九州大学病院、JICA九州の関係者の皆様のご協力とご支援へ感謝を申し上げると共に、栄養バランスに優れた本レシピが、ブラジル全土さらには他国におけるNCDｓ解決の一助として活用されることを祈念しております。 JICAブラジル事務所長江口雅之日本食は主食、主菜、副菜2品と汁物の一汁三菜の食事スタイルであり、栄養学的には炭水化物、たんぱく質、脂質、ビタミン、ミネラルがバランス良く含まれています。また、腸内環境を良好に保つための食物繊維が豊富という特徴があります。料理は、旬などの季節感を大切にするなど新鮮な食材料を取り入れることや、基本の五味（甘味、酸味、塩味、苦味、うま味）により食品本来の味を生かすようにします。本書は、独立行政法人国際協力機構（JICA）の研修により訪日し、日本文化に接し、九州大学病院で日本食について学んだブラジル在住の栄養士７名が、ブラジルで入手できる食材料を使用し、容易に日本食を日常生活に取り入れることができるように作成しました。前編に「ブラジルで再現したレシピ」を記載され、レシピは日本の家庭料理を中心に紹介しており、おいしいご飯の炊き方や五味のバランスと発酵食品を使用しうま味を生かした日本食の味付けについても説明しています。中編は日本で実際に調理した料理として「日本で制作したレシピ」を紹介していますので比較していただければと存じます。後編には日本食の代表的な食材料や調理料についてなど紹介していますので、料理の参考にしてください。本書を通じて、日本食の基本であるだし汁の使い方や料理の基本を生活に取り入れていただき、豊かで健康的な「食」につなげていただきたいと希望いたします。花田浩和 ❖ Prefácio Atualmente, muitas vidas estão sendo perdidas devido à agressividade do novo coronavírus (COVID-19). As doenças infecciosas constituem uma ameaça para a humanidade, porém as doenças não transmissíveis (DNTs) também representam
[Show full text]
Mother's Day Hanamatsuri Craft Fair
HIGASHI HONGANJI BUDDHIST TEMPLE NON-PROFIT ORG. U.S. POSTAGE PAID Los Angeles, CA Permit No. 24616 The WVol. 71 |ay No. 3 April & May 2019 HIGASHI HONGANJI BUDDHIST TEMPLE | LOS ANGELES BETSUIN TEMPLE SCHEDULE hanamatsuri craft fair APRIL sunday, april 28 28 10:00am Sunday Service 10:00am Hanamatsuri Craft Fair 10am - 3pm MAY come out to shop and enjoy! 5 10:00am Shotsuki Service 12 8:30am Mother’s Day Breakfast 10:00am Mother’s Day Family Service 19 10:00am Tanjo-e/Hatsumairi Service 26 10:00am Sunday Service Mother’s Discussion Group Tanjo-e + JUNE Day 2 10:00am Shotsuki Service Hatsumairi 9 10:00am Sunday Service Breakfast & Discussion Group Family Service Service 16 10:00am Father’s Day/ Graduation Family Sunday, May 19, 2019 Sunday, May 12th, 2019 Service & Lunch 10:00am 23 10:00am Sunday Service BREAKFAST | 8:30 - 9:45 am 30 10:00am Sunday Service SERVICE | 10:00 am 1:00pm Lumbini Graduation ThVolume 71 e| Number Way 3 | April & May 2019 HIGASHI HONGANJI BUDDHIST TEMPLE • LOS ANGELES BETSUIN The Birth of My Son and the Teaching of Immeasurable Life Rev. Masashi Fujii There have been many changes in this world.” may be below our income and social in our lives during the two and a half Certainly, as Nāgārjuna said, we status. We suffer when we compare years in Los Angeles for me and my cannot be parents without the birth of what we have or don’t have to others. wife. The biggest change was the birth a child. So, I am really grateful to my Though we think that we are living of our son who was born on October son who gave us the opportunity to be separate and independent lives, in fact, 24th of last year.
[Show full text]
Life in Kyoto SUMMER 2020
2020 夏 kokoka Life In Kyoto Summer Life & Cultural Information Newsletter Publisher: Kyoto City International Foundation https://www.kcif.or.jp/en Series My Favorite Kyoto The country of my dreams, Japan Huseyn Asgarov (Republic of Azerbaijan) My name is Huseyn and I am from Azerbaijan, a small, post-Soviet country between Russia and Iran. My interest in Japan and Japanese culture was aroused about ten years ago when I started playing games on consoles such as PlayStation 3 and Nintendo 3DS. At the time, I liked the games called Street Fighter and Final Fantasy, and other games produced by famous Japanese game companies. Then, I got interested in anime and Japanese music as well. I wanted to learn more [email protected] → about Japanese culture, but the language barrier was a big obstacle to studying and understanding Japanese culture and Japanese people’s way of thinking. So, I started to learn Japanese. Time passed, and I managed to improve my Japanese skills to about pre-intermediate level; I was able to read simple texts, and understand conversational Japanese to some degree. It was a time when I wanted Your messages us! motivate Your to experience living, studying, and working in Japan. I first applied for Author ◎ the Japanese Government scholarship program (MEXT) in 2016, but couldn’t pass the interview. I didn’t give up, and in 2017 I applied for the scholarship again. The lengthy selection process took more than six months, but I managed to win the scholarship, and in April, 2018, I came to Japan.
[Show full text]
Snacks/Hot Bites Raw/Cold Robata/Grill Tempura
Snacks/Hot Bites Edamame Beans cooked in sake, mirin, butter and sea salt flakes $5.95 Orange Kumara Wedges with Creamy Kimchi Mayo $10.95 Mini loaf with Nori Butter, shichimi dukkah and olive oil $10.95 Panko, nori and sesame crumbed Fish Balls with Ginger Lime Syrup and Wasabi Mayo $15.95 Tempura floured and deep fried Chicken thigh pieces, tossed in our own spicy $17.95 ‘Knock Out’ homemade hot sauce, served with Takenga Blue Cheese Dip Wagyu Meat Balls, served with homemade spicy Japanese Satay sauce $18.95 Raw/Cold Wagyu rump heart tataki with onion ponzu and garlic chips $15.95 Gravalax salmon on a crispy 6-inch tortilla, with truffle ponzu and wasabi daikon $15.95 Yellowtail Kingfish Sashimi with yuzu soy sauce $17.95 Robata/Grill Seasonal vegetable yakitori basted with Japanese BBQ glaze $14.95 Marinated chicken Kushi-Yaki skewers in Japanese BBQ sauce (2) $16.95 Chicken Kara-age – Deep fried tempura floured thigh pieces with kimchi mayo $17.95 Pork Katsu – Panko crumbed pork fillet with Tonkatsu Sauce on a bed of red cabbage $18.95 Two Steamed Buns with pickled vegetables and your choice of: $17.95 -Slow cooked then BBQ’d Pork Belly, with spicy peanut soy sauce -Kara-age Chicken with Truffle Ponzu -Marinated and Nori Panko crumbed Tofu with Kimchi Mayo Teriyaki salmon with ramen noodles and edamame beans $24.95 Marinated Ovation lamb rump smoked in Green Tea, Manuka and Rosemary, $21.95 served with smoked miso nasu and spicy sriracha sauce Hawkes Bay Brewing Beer marinated prime beef tenderloin, on a bed of locally $35.95 grown
[Show full text]
CC Menu (No Pricing)
C O N T E N T S 2-5 Appetizers. Check out our array of appetizers following the latest trends. 3 6-9 Entrees. Choose from a wide selection of entrees ranging from chicken, fish and much more. 10-11 Sides. Complete your meal with any of our delicious sides. 1 1 12-13 Stations. Go fancy with sushi, or keep it simple with a Little Italy Station. 14-15 Cultural. Some of the best foods from different cultural backgrounds. 14 15 Brunch. From top round, to Belgian style waffles, we've got it all. 16 Late Night. Treat your guests one last time with these tasty late nights snacks. 17 Kids Menu. Made especially 18 with your kids in mind. 17-19 Dessert. Finish of your meal with one of our decadent desserts. 20 Beverages. Impress and quench your guests thirst with our beverage packages, 20 C OCKTAILS C A T E R I N G signature packages ALL SIGNATURE PACKAGES INCLUDE: DESIGNER PLATES, SILVERWARE SETS, GLASSES (WATER GOBLETS & CHAMPAGNE FLUTES), PLUS DECORATIVE TABLE LINEN & NAPKINS FOR YOUR GUESTS AND SEATING TABLES. ALSO INCLUDES COMPLIMENTARY CAKE CUTTING & CHAMPAGNE POURING SERVICE S I G N A T U R E B U F F E T S I G N A T U R E P L A T E D 2 butler passed appetizers 2 butler passed appetizers 2 entrée selections 1 entrée selections 2 starch selection 1 starch selection 1 vegetable selection 1 vegetable selection 1 salad selection 1 salad selection assorted dinner rolls assorted dinner rolls water, sweet tea and lemonade water, sweet tea and lemonade S I G N A T U R E F A M I L Y S I G N A T U R E S T A T I O N S T Y L E 2 butler passed appetizers
[Show full text]
揚げ出し豆腐 Deep Fried Tofu with Dashi Sauce
読み食材・料理名発音英語（意訳）補足（伝わらない時に使う）あ揚げ出し豆腐 agédashi dofu deep fried tofu with dashi sauce アサツキ asatsuki chives green onions あさり asari clams 鯵（アジ） aji Japanese horse mackerel アズキ azuki azuki bean アスパラガス asuparagasu asparagus 厚揚げ atsuagé deep fried tofu 油揚げ aburaagé fried tofu skins いか ika squid イカの塩辛 ika no shiokara fermented squid いくら ikura salmon roe salmon caviar イチゴ ichigo strawberries インゲンマメ ingenmame green beans ウインナー・ソーセージ winnaa/sooséji sausage ウド udo Japanese spikenard spring vegetable shoots 梅酒 uméshu Japanese plum liquor 梅干し uméboshi pickled plums 枝豆（エダマメ） edamamé edamame soybeans エノキタケ énoki enoki mushrooms えび ébi shrimp エリンギ éringi king trumpet mushroom エンドウ éndo mamé snow peas オクラ okra okra pancakes with seafood, meat, お好み焼き okonomiyaki Japanese pancake cabbage and other vegetable お雑煮 zoni soup with mochi rice cakes hot pot with fish cakes and おでん odén vegetables オムレツ omurétsu omelette 親子丼 oyakodon Japanese chicken and egg rice bowl かかいわれ大根 kaiwaré daikon daikon radish sprouts 牡蠣 kaki oysters 柿 kaki Japanese persimmon かにかま kanikama imitation crab meat surumi カブ kabu turnip カボチャ kabocha kabocha squash かぼちゃの煮物 kabocha no nimono simmered kabocha squash から揚げ karaagé Japanese fried chicken Spice up your trip to Japan with a Nagomi Visit - www.nagomivisit.com 1 カラシナ karashina mustard greens カリフラワー carifurawa cauliflower カレー karé curry 缶詰 kanzumé canned 乾物 kanbutsu dried food キクラゲ kikuragé dried cloud ear mushroom きのこ kinoko mushrooms キャベツ kyabétsu cabbage 牛丼 gyudon beef rice bowl 牛肉 gyuniku beef キュウリ kyuuri cucumber ギョーザ gyoza
[Show full text]
Food Culture
JAPAN’S FOOD CULTURE Photos: Consumer Co-operative Kobe (right / middle right / left) By Matsumoto Nakako Photos: Central Union of Agricultural Co-operatives, Japan (middle left / center) Types of Rice & Their es, including sushi, have been widely friends of a person on his/her death bed Characteristics accepted around the world. would put rice grains in a bamboo tube Today, the Japanese consume an average and shake them at the ear of the dying per- Rice was first introduced to the Japanese of 300 grams of rice a day. Up to the son so that he/she could hear the sound of archipelago around 10 B.C. Since then, 1930s, the average daily rice consumption rice. It was only around the time of the cooked rice has been the staple food of the was 600 grams. It is well known that as the Tokyo Olympics (1964) that all Japanese Japanese for more than 2,000 years. Rice, economy grows, choice of food shifts from were able to eat rice without worrying along with wheat and maize, make up the carbohydrates (grains, potatoes, etc.) to pro- about their finances. three most-heavily consumed grains in the teins (eggs, meat, etc.). In Japan also, peo- Today, as rice consumption has world. There are two types of rice: ple ate very little fish and other food rich in declined, some people worry that the Japonica rice, which is short-grained and protein before the country began its high Japanese may be abandoning their rice- glutinous, and Indica rice, which is long- economic growth in the 1960s.
[Show full text]
SCI Catalog 1.1.18
Catalog From January 1, 2018 to December 31, 2018 (5, CCR §71810(b)(1)) Sushi Chef Institute 1123 Van Ness Avenue, Torrance, Ca. 90501 TEL: 310-782-8483 www.sushischool.net TABLE OF CONTENTS Sushi Chef Institute 1123 Van Ness Ave. Torrance, CA 90501 (310) 782-8483 1 Introduction 2 Map to School Classroom Facility 3 Organizational Chart 4 Admission Requirements 5-8 Description of Course 9-11 Instructional Clock Hour disclosure 12 Potential Career Achievements and Job Classification 13 Faculty 14 Attendance, Tardiness & Dropout Policies and Academic Requirements 15 Rules and Regulations, Probation and Dismissal Policies 16 Student Services 17 Academic Misconduct 18-19 Sexual Harassment Policy 20-21 Skill Test Evaluation 22 Federal and State Financial Aid 23-24 Schedule of Tuition and Fees 25-28 Cancellation and Refund Policies Student’s Rights Under STRF 29 Custodian of Records & Student Complaint Designee 30 a Student Complaint Procedures 31 Time Periods Covered by Catalog 32 ESL Classes 33 Library 33 Daily Class Schedule: Professional Sushi Chef course I and II 34-73 Applications, Agreements, Forms 74-91 Our print catalog is updated annually. (5, CCR §71810(a)) Catalogs are provided to prospective students or the general public via our website, in person, or mailed via USPS. (CEC §94909(a) and §94909(c)) -Brochure, School Performance Fact Sheet, Catalog, bureau’s website link, institution’s most recent annual report (submitted to bureau), can all be found on our website www.sushischool.net, under ‘About SCI.’ Items that can be accessed through our website: www.sushischool.net Sushi Chef Institute’s school catalog, school performance fact sheet, student brochure, a link to the bureau’s website, and Sushi Chef Institute’s most recent annual report.
[Show full text]
Takikomi Gohan Japanese Style P a E L La
Takikomi Gohan Japanese style p a e l la Made by Mitsuo YUMI COMMUNITY YUMI RECIPE COMMUNITY CARD RECIPE CARD Takikomi Gohan Ingredients 100g mange tout Serves 4 1 tin (227g) bamboo shoots 300g short grain white rice 140g carrots 1 tbsp soy sauce 25g dried shitake mushrooms 450ml mixture of shitake mushroom stock 1 tbsp sake rice wine and water 1 tsp salt For the topping: 2 medium eggs (lightly beaten) 3 tbsp vegetable oil Traditionally served to A pinch of salt and ground black pepper special guests or at a party. Method - Soak the shitake mushrooms in 200ml For the topping: warm water for 15-20 minutes. Drain the - Add salt and black pepper to the eggs. water into a bowl, gently squeezing out - Preheat a medium frying pan, add 1 tbsp of oil then any excess. Reserve the water. add one ladle of egg mixture, cooking both sides until - Remove the hard tip from the mushroom light golden and just set. and thinly slice. - Turn onto plate. Repeat 2-3 times with the remaining - Gently rinse rice with cold water. egg mixture. - Cut carrots and bamboo shoots into - Cut the omelettes in half and thinly slice. matchstick size. - Place mangetout into boiling water in a small - Put the rice, mushroom, carrots and saucepan and cook for 3-4 minutes., then drain and cut bamboo shoots, into a medium saucepan. into matchsticks. - Top up the mushroom liquid with water - Place the cooked rice and vegetables into a small to make 450ml of liquid. Add to the pan bowl, pressing down gently (using the bowl as a with sake, soy sauce, salt and mix well.
[Show full text]