Japanese Brunch Doraku Favorites

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JAPANESE BRUNCH DORAKU FAVORITES Classic Japanese Breakfast 12.95 Edamame w/ Sea Salt 4.95 Grilled Fish • Sashimi • Miso Soup • Rice Oshinko • Tamago • Fresh Fruit Sweet and Spicy Miso Edamame 5.95 Doraku-Style American Breakfast 11.95 Tuna Tataki 11.95 2 Eggs • Applewood Smoked Bacon • Toast • Fresh Fruit Seared Tuna served over a Wakame Daikon Salad and Wagyu Sausage • Okinawan Sweet Potato Hash garnished with Garlic Aioli and Ponzu Sauce Bacon and Egg Ramen 9.95 Ahi Poke 11.95 Crispy Bacon, Cabbage, Grilled Onions and Peppers, Diced Sashimi Tuna seasoned with Sweet Chili Soy and Scrambled or Fried Eggs Sauce and Sea Kelp add Avocado 2.00 Strawberry Yuzu Soba Pancakes 9.95 Roasted Beet Salad 10.25 Strawberry Yuzu Preserves, Whipped Hachimitsu Butter, Tender Red and Golden Beets with Rocket Greens, Toasted Almonds, and Whiskey Sorghum Syrup Pickled Onions, and Miso Nagoya Fried Chicken and Soba Waes 12.95 Tuna Avocado Niciose Salad 12.75 Karashi & Whiskey Sorghum Syrup Seared Tuna, Tomatoes, Marble Potatoes, Olives, and Roasted Sesame Dressing Wafu Garlic Steak and Eggs 15.95 Okinawan Sweet Potato Hash & Garlic Ginger Ponzu Firecracker Shrimp 10.95 Tempura Atlantic Shrimp and Basil with a side of Zosui (Japanese Rice Congee) 5.95 Sweet Chili Garlic Aioli Wild Mushrooms, Greens, Rice, Tofu, and Eggs in Ichiban Katsuo Dashi Misoyaki Cod 12.95 72 hours marinated in Sweet Miso Dashi Maki (Japanese-Inspired Omelette) 8.95 Pick 3 Shrimp Tempura 10.95 Jalapeno • Spinach • Bacon • Scallions • Asparagus Lightly battered Black Tiger Shrimp served with Caramalized Onions • Wild Forest Mushrooms a side of Tempura Sauce Mozzarella Cheese • Tomato Add Vegetable Tempura 9.95 Uni +$6 • King Crab +$4 • Lobster +$5 • Ikura +$3 An assortment of lightly battered Vegetables served with a Tempura Sauce DORAKU SPECIALTY ROLLS Emperor Roll 14.95 Tuna, Salmon, Krab, Shrimp, and Avocado rolled rice-less with Nori and breaded withPanko. Served with Spicy Aioli, Masago, and Eel Sauce Godzilla Roll 14.50 Salmon, Cream Cheese, Avocado, and Krab, Tempura fried and served with Spicy Aioli, Garlic, Jalapeno, and Eel Sauce Fukurokuju “God of Prosperity” 12.95 Salmon, Red Onion, Cream Cheese, and Cucumber topped with Salmon, Ikura, Capers, and Dill Kagu-Tsuchi “God of Fire” 13.50 Spicy Tuna and Cucumber topped with Tuna, Jalapeno, Masago, and Spicy Aioli DRINKS BRUNCH SAKE MIMOSA 7 Saturday & Sunday Sho Chiku Bai Sake, Smirnoﬀ Vodka, Grand 12:00 PM – 3:00 PM Marnier, Fresh Squeezed Blood Orange and Cava Brut Champagne; garnished with a slice of Blood Orange RISING SUN BLOODY MARY 7 Absolut Peppar, Basil Bitters, Basil, Shichimi Spice, Dash of Yuzu, and Tomato Juice; garnished with Cucumber LYCHEE SANGRIA 8 Ca Del Sarto Pinot Grigio, St. Germain Elderflower, Lychee Puree, Lemon, and Lime; garnished with Lychee.

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Japanese Delivered Ramen Extra Noodles 4 | Garlic Chips 1.5 | Fresh Garlic 1 | Hot Red Chili Garlic 1.5 Umami Fried Rice 6.2
LUNCH MENU DAILY, 11:30AM - 3PM POKE BOWLS SERVED WITH WHITE OR BROWN RICE AND CHOICE OF MISO SOUP OR SMALL FIELD GREENS SALAD *Tuna, Salmon or Combination Avocado, cucumber, carrot, edamame, tomato, seaweed, sesame, scallion, house poke sauce 15.5 BENTO BOXES SERVED WITH CALIFORNIA ROLL, SHRIMP KAKIAGE, RICE, AND CHOICE OF MISO SOUP OR SMALL FIELD GREENS SALAD Chicken Teriyaki 16.2 | Salmon Teriyaki 17.2 | Tofu Steak15.2 SPECIAL LUNCHES SERVED WITH MISO SOUP OR SMALL FIELD GREENS SALAD *Sashimi Special 7 pieces of assorted sashimi and 2 pieces of Sashimi Cucumber Roll with kani and avocado 19.2 *Sushi Special 7 pieces of assorted sushi and 1 Tuna Roll or California Roll 19.2 *Roll Combo Tuna Roll, California Roll, Salmon Avocado Roll 17.2 Chicken Katsu Panko-crusted, Tonkatsu sauce 15.7 Mixed Tempura Shrimp, chicken and vegetables, Tsuyu sauce 16.7 Hot Chili-Garlic Shrimp Harusame noodles, carrot, squash 16.3 Unaju Broiled eel on rice 15.2 JAPANESE DELIVERED RAMEN EXTRA NOODLES 4 | GARLIC CHIPS 1.5 | FRESH GARLIC 1 | HOT RED CHILI GARLIC 1.5 UMAMI FRIED RICE 6.2 Ramen Soy pork broth (tonkotsu soy), ramen noodles, half of a soft boiled egg, naruto, green onions, sesame seeds and nori 14 Chashu Ramen Soy pork broth (tonkotsu soy), ramen noodles, six pieces of seared pork chashu, naruto, half of a soft boiled egg, green onions, baby spinach, sesame seeds and nori18 Spicy Chili Garlic Ramen Soy pork broth (tonkotsu soy), ramen noodles, three pieces of seared pork chashu, half of a soft boiled egg, naruto, green onions, garlic chips, hot red chili garlic, sesame seeds and nori 16 HELL’S KITCHEN 212.301.4440 BEVERAGE 859 9TH AVE - 212.301.4440 Pepsi, Diet Pepsi, Club Soda, Mist Twist, Ginger Ale, Iced Tea, Water 2.5 HARUSUSHI.COM HARUSUSHI.COM Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk FOLLOW US ON of foodborne illness, especially if you have allergies.
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ESEARCH ARTICLE R ScienceAsia 46 (2020): 157–168 doi: 10.2306/scienceasia1513-1874.2020.029 Evaluation of japonica rice (Oryza sativa L.) varieties and their improvement in terms of stability, yield and cooking quality by pure-line selection in Thailand Pawat Nakwilaia, Sulaiman Cheabuc, Possawat Narumona, Chatree Saensukb, Siwaret Arikita,b, a,b, Chanate Malumpong ∗ a Department of Agronomy, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom 73140 Thailand b Rice Science Center & Rice Gene Discovery Unit, Kasetsart University, Nakhon Pathom 73140 Thailand c Faculty of Agriculture, Princess of Naradhiwas University, Narathiwat 96000 Thailand ∗Corresponding author, e-mail: [email protected] Received 3 Aug 2019 Accepted 3 Apr 2020 ABSTRACT: Many companies in Thailand have encouraged farmers, especially those in the northern regions, to cultivate DOA1 and DOA2 japonica rice varieties. Recently, the agronomic traits of DOA1 and DOA2 were altered, affecting yield and cooking quality. Thus, the objectives of this study were to evaluate the agronomic traits and cooking quality of DOA1 and DOA2 and those of exotic japonica varieties in different locations, including the Kamphaeng Saen and Phan districts (WS16). DOA2 was improved by pure-line selection. The results showed that the Phan district was better suited to grow japonica varieties than the Kamphaeng Saen district and that DOA2 produced high grain yields in both locations. Furthermore, DOA2 was selected by the pure-line method in four generations, after which ﬁve candidate lines, Tana1 to Tana5, were selected for yield trials. The results of yield trials in three seasons (WS17, DS17/18, WS18) conﬁrmed that Tana1 showed high performance in terms of its agronomic traits and grain yield.
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Vegan Lunch Box : 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! / Jennifer Mccann
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Robata Sushi
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Small Plates Soups & Salads Noodle Bowls Congee
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Signature Maki/Nigiri Traditional Maki Kyoto Classics
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Production and Analysis of Volatile Flavor Compounds in Sweet Fermented Rice (Khao Mak)
MATEC Web of Conferences 192, 03044 (2018) https://doi.org/10.1051/matecconf/201819203044 ICEAST 2018 Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak) Jittimon Wongsa1,*, Vilai Rungsardthong2, and Tamaki Yasutomo3 1Department of Agricultural Engineering for Industry, Faculty of Industrial Technology and Management, King Mongkut's University of Technology North Bangkok Prachinburi Campus, Prachinburi, Thailand 2Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand 3Department of Bioresource Technology, National Institute of Technology, Okinawa National College of Technology, Okinawa, Japan Abstract. Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72qBrix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity.
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DINNER MENU Sushi Bar & Asian Grill
sushi bar & asian grill DINNER MENU Welcome to Chinoise! Our restaurant was created to offer our guests a taste of Asia. The menu features authentic Pan-Pacific Rim cuisine, designed and created by Chef de Cuisine Thoa Nguyen. At Chinoise, we prepare delicious dishes from across Asia, spanning Vietnam, Thailand, China, and Japan. Our chefs have extensive training, with years of experience. We specialize in fresh sushi delicacies, seafood, and vegetable dishes, and all our menu items are cooked to order, using only the highest quality ingredients. Our culinary delights will entice your palates with fresh and flavorful ingredients. www.chinoisecafe.com Chinoise invites you to taste Chef Thoa’s winning dish as featured on “Beat Bobby Flay's” Homeland episode. “HOMELAND” Onions get chopped and garlic gets smashed when Vietnamese-born Thoa Nguyen does battle with high-end chef Jason Hippen. Chefs Anne Burrell and Scott Conant decide who has the cuisine to reign supreme. “BEAT BOBBY FLAY” BIBIMBAP $22 Korean-style rice bowl topped with spicy ahi tuna poke, shredded lettuce, radish sprouts, cucumber, shiso leaf, seaweed salad, daikon kimchi, fried green onions, tamago, sesame gochujang sauce & tobiko. Served with miso soup. SALMON CEVICHE APPETIZER $16 Fresh salmon, avocado, mango, cucumber, red bell peppers, jalapeno peppers onions & cilantro tossed in citrus-lime dressing. Served with fried wonton skins and avocado lime crema. SASHIMI SALAD $22 Tuna, salmon & albacore over lettuce, mixed seaweed salad, kaware, onions & tobiko served with miso vinaigrette. FRIED SOFTSHELL CRAB APPETIZER (2 PCS) $10 Light battered softshell crab, served with Nuoc mam add salad platter $2 HONG KONG PAN-FRIED CRISPY NOODLES Fresh egg noodles pan-fried with shitake mushrooms broccoli & carrots with your choice of meat in a light brown sauce over the noodles.
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