DOCSLIB.ORG

Welcome to Shuhei Restaurant of Japan (Since 1994)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Welcome to Shuhei Restaurant of Japan (Since 1994) Welcome to Shuhei Restaurant of Japan (Since 1994) We wish to convey our gratitude and appreciation to you, our valued guests. Whether you come from across the street or from across the globe it is your continual support and patronage that have taken us through 27 years of service here on Chagrin Blvd., especially recently, as we all dealt with Covid 19. Thank You for coming today. Please Enjoy! Appetizers/ Salads from our Sushi Bar Additional Entrees Rice and Noodle Entrees (Includes House Salad choice) San Ten Sashimi Kaiso Moriawase (Seaweed Salad) Thin sliced Tuna, Yellowtail, and Fresh Salmon A variety of seaweed and fresh vegetables with a Nabeyaki Udon over shredded vegtables.....................................21.00 spicy sesame vinaigrette.....................................8.50 Japanese Noodles in a seafood broth with shrimp and vegetable tempura, fish cakes, and egg............ 18.00 Maguro Shimo Ika Salad Ramen Fresh tuna, grilled rare and topped with a caper/ Marinated cooked squid over a variety of sea- Select Vegetables with thin noodles in a savory broth.............................................................................. 18.00 sesame dressing.................................................16.00 weed and vegetables.........................................12.00 Beef....................................................................................... 18.00 Shrimp................................................................................... 18.00 Sushi Aji Sampler Avocado Aemono Salad Tempura Soba One piece each of Tuna, Yellowtail, and Fresh Avocado slices and select fish or seafood with Buckwheat Noodles in a light broth with shrimp and vegetable Tempura................................................. 18.00 Salmon nigiri and one California Roll inside out with fresh vegetables with a side of spicy mayonnaise Zaru Tempura Soba fish roe................................................................18.00 and tobiko. Tempura shrimp and vegetables served over traditional Cold Buckwheat Noodles with a light Soy Tako Shichimi Ae Choice of Shrimp, Smoked Salmon, Fresh Salmon, based dipping sauce..................................................................................................................................... 18.00 Steamed octopus with a spicy miso sauce served or Tuna................................................................14.00 Seafood Noodles over fresh spinach .............................................11.00 Kappa-Su Roll-Up Choice of shrimp or scallops and vegetables sautéed with Japanese Udon Noodles in a savory Tataki Kani Kama (Crab Stick) and Avacado rolled in a Garlic cream sauce. Shrimp................................................................................... 22.00 Thinly sliced raw fish over soba noodles with Cucumber “Paper” wrap.....................................14.00 Scallops................................................................................ 24.00 a ginger garlic citrus soy and fresh vegetables. *Substitute Tuna or Salmon for $2.00* Suki Udon Choice of Tuna, Yellowtail or Fresh Salmon......16.00 Shuhei Hawaiian Pok’e Thin slices of Beef Sirloin and assorted vegetables with Japanese Udon Noodles in broth................... 18.00 Sunomono Salad Super White Tuna (Escolar) and Tobiko in a Tofu Nabe Asian vegetables and Tofu simmered in a tangy hot and spicy broth with thick Udon noodles............... 18.00 Cooked octopus or shrimp with cucumber slices spicy-savory sesame dressing...........................16.00 Tokyo Bimbab and wakame seaweed in a tangy *Substitute Tuna, Yellowtail, or Salmon for $2.00* Asian vegetables and Chicken with steamed rice, a fried egg, and a spicy chile miso sauce rice vinegar dressing.....................................10.50 Shuhei Sashimi Platter (Serves 3-4) (substitute Beef or Shrimp add $2.00)............................................................................................................ 22.00 Nippon Kai Salad Chef’s Selection of Fresh Fish and Seafood Assorted fresh and raw fish/ seafood and vegeta- from our Sushi Bar..............................................50.00 Any of the above can be prepared meatless upon request. bles with leek miso dressing ............................15.50 Vegetarian Selections (Includes Miso soup and House salad choice) Entrees from our Sushi Bar Vegetarian Tempura (Includes Miso Soup AND choice of house salad.) Fresh vegetables and Tofu dipped in Tempura batter and lightly fried...................................................... 25.00 Yasai Itamemono Sashimi Moriawase Select vegetables and Tofu with a choice of Buckwheat or Udon noodles stir fried in a Sesame Chef’s select fresh raw fish and seafood over vegetables with a side of steamed rice. Garlic cream sauce...................................................................................................................................... 25.00 Assorted................................................................................................................................... 31.00 Vegetable Maki Sushi Dinner (Can be made Hand Roll Style) Tuna & Yellowtail (or Fresh Salmon)*..................................................................................... 33.00 Chef’s choice of five rolls includes: Asparagus, green beans, shitakes, red/ yellow peppers, *may be substituted or have all three Oshinko, and Kampyo in different pairings, (from Sushi Bar)..................................................................... 28.00 Sushi Omakase A selection of nigiri and maki sushi (Chef’s choice 8 pc nigiri plus one) (California Roll and one Tuna Roll.).............................................................................................................. 31.00 Bento (Includes Miso soup, House salad choice, and steamed rice) Maki Sushi Dinner (Can be made Handroll Style) Shuhei Special Bento Box Selection of five: Crab Salad, Fresh Alaska, Anakyu, Negi Hamachi, and Spicy Tuna.............................. 30.00 A traditional Japanese style box dinner with a variety of items for your dining pleasure. Vegtable Maki Sushi Dinner (Can be made Handroll Style) All of the following: Assorted Sushi and Sashimi, Chef’s choice of five includes: Asparagus, green beans, shitakes, red/yellow peppers, avocado, Shrimp and Vegetable Tempura, Oshinko and kampyo in various pairings...................................................................................................... 28.00 Beef Negimaki and Grilled Fish, Tekka Donburi Side of Udon Noodles........................................................... 45.00 Fresh raw tuna on a bed of sushi rice. (Yellowtail or fresh salmon may be substituted or make a combination of any 2 or 3).............................................................................................................. 30.00 Chirashizushi Nabe Mono (Hot Pots) (Includes house salad, miso, and steamed rice) A bed of sushi rice topped with a selection of fish and seafood. Sukiyaki Edomae (Tokyo Style) Traditional mix of raw and cooked items.......................................... 30.00 Hot pot of vegetables, tofu, and Harusame noodles in a seasoned broth. Beef...................................... 28.00 Gomoku Selected cooked and cured items............................................................................ 30.00 Chicken................................ 28.00 Korean Style Select raw fish and vegetables with spicy miso paste and sesame oil........... 30.00 Yosenabe Deluxe Sushi & Sashimi Combination Fresh fish, shrimp, scallops, fish cakes, mussels, and assorted vegetables with Udon noodles in a light seafood Assorted Nigiri (8pc) and Maki Sushi (1 California, 1 Tekka) with a selection of fresh and raw fish........ 45.00 broth.................................................................................................................................................................... 30.00 Consuming raw or undercooked meat, seafood, poultry, or eggs may increase the chance of food born illness Consuming raw or undercooked meat, seafood, poultry, or eggs may increase the chance of food born illness Entrees from our Kitchen Sushi & Sashimi ala carte (Includes Miso soup, House Salad choice, and steamed rice) Seafood Selections Nigiri Sushi (Rice oval with item on top 2 pc) or Sashimi (Fresh/ raw seafood and vegetables 3 pc) Tempura (Sashimi add $1.00 per order) Shrimp with assorted vegetables in tempura batter and lightly fried. Shrimp................................................................................... 25.00 Scampi.................................................................................. 29.00 Sake Yakimono Maguro (Tuna).................................................. 7.50 Saba (Marinated Mackerel)................................. 7.00 Grilled fresh Norwegian Salmon topped with shitake mushrooms, scallions, and tomatoes................... 27.00 Hirame (Flounder)............................................ 7.50 Hotate Gai (Scallops).......................................... 7.75 Poached Salmon Hamachi (Yellowtail)........................................ 7.50 Ika (Squid)........................................................... 7.25 Fresh Norwegian Salmon filet, pan poached and topped with a Leek-Miso sauce.................................... 27.00 Nama Sake (Fresh Salmon)............................. 7.50 Sake (Smoked Salmon)....................................... 7.25 Seafood Kaisen Tako (Octopus)................................................. 7.50
Load more

Recommended publications
  • Menú Kamakura
    TEMPURA DONBURI TERIYAKI PASTAS CALIENTES Curry Udón ( New) Oyako - Don $14.00 Incluye arroz blanco o arroz (EMPANIZADO JAPONÉS) (Pollo, huevo y cebolla) (Caldo a base de Curry con pasta Udon, KAMAKURA frito y sopa astil o ensalada verde Zanahoria, Cebollin y la Proteina de su elección) Incluye arroz blanco o arroz frito Una - Don $25.00 “EL AUTENTICO SABOR JAPONES” y sopa astil o ensalada verde (Anguila en salsa especial) Teriyaki de Pollo $15.50 Pollo $16.00 Tempura Vegetal $14.50 Tempura Mariscos Ten-Don de Vegetales $14.00 Teriyaki de Boca Colorada $17.50 Cerdo $17.00 (Zanahoria, Berenjena, y vegetales $19.75 (Vegetales en Tempura) Teriyaki de Salmón $19.75 Camote, Cebolla, Ejote, (Camarón, Cangrejo, Kamakura Special Donburi $16.00 Res $17.50 Chile Verde) Pescado y Vegetales Mixtos) (Vegetales con pollo al estilo Japonés) Teriyaki de Camarón $19.75 Camarón $18.00 Tempura Mixto $19.50 Tempura Camarones Sukiyaki (1 p) $18.50 Chicken Namban (NEW) $16.00 Kake Udón $10.00 y vegetales $18.50 (Servido en una ollita con pasta harusame, tofu, (Pollo Marinado estilo japones, con (Cangrejo, Pescado, Carne rib eye y vegetales) (Importado) (Caldo de Boca Colorada c/pasta (Camarones y Vegetales Mixtos) salsa tartara especial) Udón, Wakame y Cebollin) Camaron, Pollo y Gyu-Don $ 16.00 Vegetales Mixtos) Tempura solo (Corte de Rib Eye, Huevo y Cebolla) (Importado) Teriyaki de Res $17.50 Tempura Udón o Soba $16.75 Camarones $19.75 Ten-Don $ 18.00 Teriyaki de Vegetales $13.00 (Caldo de Boca Colorada pasta Udón o (Camarón y vegetales en Tempura) Teriyaki
    [Show full text]
  • 12.50 Lunch Menu Enter to Win $450 in Dining Gift Cards
    $12.50 LUNCH MENU APPETIZERS ENTRÉES DESSERTS — CHOOSE ONE — — CHOOSE ONE — — CHOOSE ONE — BUFFALO BLUE DEVILED EGGS* TANDOORI CHICKEN WRAP LEMON CURD CAKE Roth Kase Moody Blue, celery spring mix, tomato, cucumber, graham cracker crust, onion, mint tzatziki raspberry cream cheese frosting SUMMER BERRY SALAD* mesclun mix, blueberry, strawberry, CUBAN FLATBREAD HONEY PANNA COTTA raspberry, feta, almond, pulled pork, ham, pickles, granola, preserves berry vinaigrette baby Swiss, mustard JALAPEÑO POPPERS FALAFEL SLIDERS* cornmeal batter, crispy prosciutto, cucumber pico de gallo, herbed tahini chili-lime crema * VEGETARIAN OPTION AVAILABLE CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. MAXIMUM MEAL VALUE $20.00 ENTER TO WIN $450 Please remember, your gratuity should be based on the full value of your meal ($20.00 or more) IN DINING GIFT CARDS and the quality of service. Thanks for digging into Downtown Dining – Sorry, no changes or substitutions. – Week! Give us your feedback and enter to win one of four downtown dining gift card Downtown Dining Week packages, valued at $450. Take the survey at is presented by Milwaukee www.milwaukeedowntown.com/diningweek Downtown, BID #21 by Monday, June 11 for your chance to win. While visiting our site, please consider a donation to Key to Change – an initiative to end chronic homelessness in our community. #downtowndiningmke $25.00 DINNER MENU APPETIZERS ENTRÉES DESSERTS — CHOOSE ONE — — CHOOSE ONE — — CHOOSE ONE — BUFFALO BLUE DEVILED
    [Show full text]
  • Menu-Nagaoka-Julio.Pdf
    ENTREMESES SOPAS 前菜 椀 土びん蒸し DOBINMUSHI Consomé especial con camarón, 焼き鳥 pescado y pollo YAKITORI preparado Brochetas en tetera dobin de pollo 98 a la parrilla $ con salsa teriyaki 酢の物盛り合せ 小柱の酢の物 SUNOMONO (15 minutos KOBASHIRA aprox.) MIXTO SU Vinagreta Vinagreta $123 de pepino, de pepino, callo みそ汁 おすまし mariscos, alga de almeja, alga 豆腐 TOFU MISOSHIRU OSUMASHI y fideo$ 144 y fideo$ 144 Queso de soya, Sopa de pasta de soya Consomé cristalino servido frío o caliente$79 con cubos de tofu estilo japonés 茶碗蒸し y cebollín con camarón CHAWANMUSHI $57 y pastel de pescado Budín de huevo con pollo, kamaboko camarón y verduras $65 (20 minutos aprox.) $95 揚げ出し AGEDASHI 肉豆腐 NIKU DOFU くらげの酢の物 月見とろろ Queso de soya frito Queso de soya preparado KURAGE-SU TSUKIMI sazonado con salsa especial con finas rebanadas Vinagreta TORORO de soya, nabo, jengibre de rib eye (60 g.) y cebolla de pepino, Yamaimo FRÍO O CALIENTE y cebollín $99 en salsa de soya dulce $119 medusa, alga (papa japonesa) y fideo$ 149 con huevo crudo $145 納豆 NATTO ほうれん草 ほうれん 玉子焼き 板わさ Frijol de soya アスパラ TAMAGOYAKI ITAWASA のごま和え の草おひたし のおひたし Omelette Rebanadas fermentado HORENSO HORENSO ESPÁRRAGO estilo de pasta con alga GOMAAE OHITASHI OHITASHI japonés de pescado y cebollín Espinacas Espinacas Espárragos $70 $80 kamaboko $86 con aderezo con aderezo con aderezo especial especial especial de ajonjolí y hojuelas y hojuelas $75 de pescado de pescado ベビィ スクィッド $75 $90 BABY SQUID $118 WATEISHOKU Calamar relleno de pasta de cangrejo 山かけ えだまめ 和定食 Menú de degustación que incluye: servido con salsa dulce YAMAKAKE EDAMAME 酢 の 物 、刺 身 、ヒ レ カ ツ 、天 ぷ ら 、 Sunomono, Sashimi, Filekatsu, Tempura, Cubos de atún marinados Frijol tierno ご は ん 、み そ 汁 、コ ー ヒ ー ゼ リ ー arroz, sopa Misoshiru y Camelia cubiertos de yamaimo de soya en CON ARROZ BLANCO $340 串あげ vaina, cocido • (papa japonesa) • CON ARROZ FRITO $345 KUSHIAGE MIXTO $183 $56 Brochetas empanizadas de camarón, $182 pescado, pollo, cerdo, huevo de codorniz, verduras y plátano.
    [Show full text]
  • CHEF KAZ's TASTING PARADE ULTIMATE SUSHI
    CHEF KAZ’s TASTING PARADE Let our Chefs design an extraordinary 8 course menu featuring creative and unique dishes (6 original small dishes, sushi & dessert) 75. and up ULTIMATE SUSHI Have our Sushi Chefs serve you the best ….. until you stop them! a la carte pricing – available only at the Sushi Bar – SOUPS Soup of the Day 6.5 Sesame Flavored Flounder & Wakame Seaweed Soup 6.5 Vegetable Miso Soup 4.5 Japanese Wild Mushroom Soup (Seasonal) 6.5 (For all soups, we use all natural broth made from dried seaweed and fish. For all miso soups, we use premium house blended Haccho miso from the Aichi Region) SALADS Warm Mushroom & Baby Spinach Salad with black bean sauce 6.5 Hijiki & Jicama Salad with ginger dressing 6. Seaweed Salad with sesame dressing 6. Green Salad with sesame or ginger dressing 4.5 TRADITIONAL SIDE DISHES Edamame 4. Tofu Dengaku (skewered grilled tofu with sweet miso sauce) 5. Hijiki (sweet marinated seaweed) 4.5 Ageh Dashi Tofu 5. Shrimp & Vegetable Tempura 7.5 KAZ ORIGINAL SMALL DISHES COLD (Changes daily. Please check Tonight’s Specials Menu) HOT Grilled Baby Octopus 8. Spicy Broiled NZ Green Mussels 8. Asian Style Tender Short Ribs 9. Salmon Tempura Roll w/ginger sesame sauce 9. Coriander Crusted fried Calamari 8. (Please check for more specials on Tonight’s Specials Menu) ENTRÉES KAZ Sushi Tasting 005 19.5 one each nigiri: tuna, salmon, whitefish, shrimp, surf clam, scallop. one california roll KAZ Sushi Tasting 007 25. one each nigiri: tuna, salmon, whitefish, eel, yellowtail, scallop, surf clam, salmon roe, sea urchin KAZ Sushi Tasting 009 (Chef’s Choice) 32.
    [Show full text]
  • Futomaki Sushi Rolls Components: Sushi Rice Sushi Vinegar Sushi Filling (See Next Page)
    www.sasademarle.com • 609.395.0219 Futomaki Sushi Rolls Components: Sushi Rice Sushi Vinegar Sushi Filling (see next page) Sushi Vinegar Ingredients Quantity Rice Vinegar 1-1/3 cup Mirin 1/3 cup Sake 1/3 cup Granulated Sugar 1 cup Salt 4 TBSP Kombu Seaweed 1 pc Procedure 1. In a small pot, combine all ingredients except kombu seaweed and over medium heat, bring mixture to boil. Sushi Rice 2. When sugar has dissolved and mixture reaches a slight boil, remove Ingredients Quantity from heat. Short grain Japanese rice 2 cups 3. Transfer to a bowl, add the kombu to infuse and allow to cool. Water 1-3/4 cup 4. When sushi vinegar has reached room Procedure temperature, transfer to container and 1. Wash the rice under cold running water thoroughly and strain to keep in refrigerator until ready to use. remove excess water. Strain the kombu prior to using the sushi vinegar. 2. In a rice cooker combine rice and water, cook using white rice or “sushi” setting. Note: All the Japanese ingredients listed can be found in Japanese stores and Prep Notes: While the rice is cooking, usually between 40-50 minutes, you Asian markets.. can prep the sushi roll filing. 3. When the sushi rice is cooked, immediately transfer to a medium flat bottom container. 4. Begin to pour 1/4 cup of strained sushi vinegar over the rice while mixing the vinegar and rice together. The liquid will absorb into the rice. It’s best to work quickly in mixing. You want to break down any large lumps and coat the rice very well.
    [Show full text]
  • Glosario.Pdf
    A fuego lento Calentar un líquido a 85º C, o cocer verduras en este líquido. A la parrilla Cocer con calor indirecto en una superficie sólida. A punto Cuando un alimento alcanza su grado justo de cocción o de sazonamiento. Abocado Vino ni seco ni dulce, pero agradable por su suavidad. Abrelatas Hay modelos manuales, para fijar a la pared y eléctricos.Los de mariposa son los más eficaces,además son más baratos y caben en cualquier cajón.Los abrelatas montados en la pared sostienen el borde del bote mientras la cuchilla gira.Los abrelatas eléctricos son los más rápidos y más fáciles de usar, pero conviene tener otro manual, por si hay apagón.Deben lavarse en cuanto se usan. Abrillantar Dar brillo a pasteles o a otros preparados culinarios por medio de jalea, gelatina, mantequilla clarificada o yema de huevo. Acanalar Hacer canales o estrías en el exterior de un género crudo. Acaramelar Hierva el azúcar o el almíbar hasta que tenga un color pardo dorado.El caramelo se usa para cubrir los moldes de los búdines y flanes.Con este término se indica también otra operación:espolvoree un budin con azúcar y páselo por el grill de manera que el azúcar se funda y cubra el caramelo dulce. Acebuche Prcocedente del árabe, significa olivo silvestre. Aceite de Oliva Es una mezcla de aceite de oliva refinado y vírgen, su acidez no es superior a 1,5 g por 100 g. Aceite de Oliva Aceite de oliva obtenido por el refinado de aceites de oliva vírgenes, cuya Refinado acidez no será superior de 0,5 g por 100 g.
    [Show full text]
  • APPETIZERS House Special Appetizers
    APPETIZERS House Special Appetizers Beef Tataki (Grilled Rare *Beef with Ponzu Sauce) $9.95 Baked Mussels (Chopped Green Mussels baked in Special Sauce, Topped with Masago and Unagi Sauce) $8.95 Cajun Seared Tuna (Fresh *Tuna, Rolled in Ru San’s Blend of Cajun Spices, Flash Seared, Spicy Aioli) $9.95 Chicken Spring Rolls (Chicken, Toro, Carrots, Mushrooms) $4.95 Crabcake (With Batayaki Sauce) $5.95 Crispy Calamari (Dusted with Cajun Spiced Flour, Fried Crispy, Spicy Aioli Sauce) $7.95 Crispy Tuna or Crispy Salmon (*Tuna or *Salmon Wrapped in Nori, Katsu Fried, Topped with Mayo and Hot Chili) $8.95 Golden Eye (Cajun Seasoned Salmon & Tuna, Rice, Stuffed in Calamari) $9.95 Gyoza Pork (Dumpling with Ponzu Sauce) $4.95 Gyoza Shrimp (Dumpling with Ponzu Sauce) $5.95 Hamachi Kama (Grilled Yellowtail Collar, with Ponzu Sauce) $9.95 Hamachi Usu Ku (Hamachi sashimi covered with Ponzu and topped with cilantro, diced jalapenos and masago) $15.95 Hot Wok Tiger Shrimp (Wok Stir Fried with Hot Chili Lime Sauce, Ru San’s Salsa and Shrimp Crisp) $9.95 “O” Face Lobster (Flash Fried Then Baked, Covered with Masago and Tobiko) $14.50 Ru San’s Tiger Beef (Grilled Rare *Beef Marinated with Special Blend of Spices and Soy-Lemon and Lime Sauce) $9.95 Tuna Tartare (Blend of Fresh *Tuna, Garlic, Mint Leaf, Green Onion, and Seasoning, Topped with *Quail Egg) $9.95 Soft Shell Crab Tatsuta Age (Soy Marinated and Fried, Served with Mixed Vegetable Tempura, Ponzu Sauce) $7.95 Tuna Tataki (Fresh *Tuna, Slightly Seared with Hot Sesame Oil, Ru San’s Garlic Ponzu Sauce)
    [Show full text]
  • Estudio Filosófico Y Macrobiótico De La Cocina Japonesa Para El Empleo Adecuado De Esta Cultura En El Mundo Occidental Moderno
    UNIVERSIDAD TECNOLÓGICA EQUINOCCIAL FACULTAD DE CIENCIAS ADMINISTRATIVAS APLICADAS ESCUELA DE GASTRONOMÍA ESTUDIO FILOSÓFICO Y MACROBIÓTICO DE LA COCINA JAPONESA PARA EL EMPLEO ADECUADO DE ESTA CULTURA EN EL MUNDO OCCIDENTAL MODERNO CARLOS SIERRA DIRECCIÓN CHEF MAURICIO ARMENDARIS 2003 DEDICATORIA: A mis padres, quienes con su esfuerzo y dedicación hicieron posible el cumplir una de mis metas, a mis compañeros que fueron mi soporte en mis días de estudio y a mis padres cocineros, quienes en cada instante, en mis momentos de aprendizaje estuvieron dispuestos a impartirme su conocimiento. AGRADECIMIENTO En especial a Dios quien es mi padre creador. A mi familia quien ha sido mi mayor apoyo y a mi Magucita quien a hecho posible hacer aflorar tantas cosas positivas en mi vida. A todas aquellas luces que han iluminado mi sendero, A todos ustedes gracias....................... PROLOGO La gastronomía se ha conocido desde hace mucho; por sus sabores, sutiles y matizados; y, por el estimulo que han provocado. Mas no por el por que? Lo que traen consigo, el camino que ha recorrido para ser como tal; las pruebas que se tuvieron que hacer para obtener tan exquisitos sabores. Así pues al hablar de gastronomía japonesa lo primero que se nos viene al pensamiento es “sushi”, es bien una representación gastronómica de esta cultura. No obstante la introducción de esta cultura en occidente no trajo consigo la cultura, base de esta gastronomía. Por tal motivo el presente trabajo investigativo esta dirigido a la concientización gastronómica de esta cultura en nuestro medio para de esta manera poder entender de mejor manera su filosofía.
    [Show full text]
  • Yakitori Chicken Sushi Rice
    Sushi Making for Beginners Yakitori Chicken Serves 6 Ingredients ● ½ c sake* ● ½ c soy sauce ● 1 Tbsp sugar ● 1 clove garlic, crushed ● 1 ½ Tbsp ginger root, grated ● 1 lb chicken breast, cubed ● 3 medium leeks, white part, cut into ½ inch pieces ● Salt and pepper to taste Directions 1. In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes. 2. Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade. 3. Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade. Nutrition facts per serving: 159 Calories, 1 g fat (.3 g saturated), 11.5 g carbs, 1 g fiber, 20 g protein (* For the purpose of this class, we are omitting sake, use ¼ c of water to help bind marinade) Sushi Rice Serves 6-8 Ingredients ● 3 cups white rice ● ½ cup rice vinegar ● 2 tbsp sugar ● 2 tsp salt Directions 1. Wash the rice (1 cup = ~2 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice (the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get dough instead of rice).
    [Show full text]
  • Orhr L(*R! Call 604.276.0201
    Orhr l(*r! Call 604.276.0201 , Ereok fast fYLeGl I Ssuvlaki Corned Beef Hash S8.9e Chicken or Beef Se.ee Sauteed with onions, peppers, diced potatoes, Comes with rice pilaf & Greek Salad with two eggs (any style), toast and fruits with our signature marination. BBQ Chicken 57,9e American Omelet 57.99 Home made marination comes with With ham & bacon, onions, red and green bell pepper pilaf rice and grilled vegetables. With hash browns and fruits Pork BBQ 57.99 2 pcs. skewer served with pilaf rice Scrambled Egg & Sausage S7.ee and grilled vegetables. Onions, red and green bell pepper. Baby Back Ribs sl3.99 With toasted bread and fruits Oven braised until tender, served with rice pilaf or french fries and Ceasar Salad or sauteed Mushroom Bacon Omelet Sz.sg vegetables Mushroom, bacon, onions, red and green bell pepper. With toasted bread and fruits I ?asta Ham Omelet 57.99 Ham, onions, red and green bell pepper. Chicken Marinara Ss.e9 pasta. sauce, chopped With toasted bread and fruits Penne marinara garlic, onions, grilled chicken breast. Basil, Asiago cheese wlth garlic bread. Steak & Eggs se.99 6 oz prime rib served with 2 eggs, toast or hash brown & fruits Carbonara Pasta 58.99 Penne pasta, bits of bacon, creamy sauce/ chopped garlic, onions, mushrooms, { Eurgers Asiago cheese with garlic bread Mushroom Swiss Burger 57.99 Sauteed melted Swiss cheese, lertuce, tomatoes, pickles, Seafood Pasta se.9e pasta, of halibut, 6d ,.d+h f.oa.h inx 6 oz Linguini mixed ^^.^^< sockeye salmon, baby shrimps & clams; with creamy elegant sauce, asiago Salmon Burger s8.99 cheese.
    [Show full text]
  • In Room Dining Menu
    Breakfast A wholesome start to your day! 06:00 am - 11:00 am THE AMERICAN BAKER’S BASKET (3 PIECES PER ORDER) FRESHLY SQUEEZED FRUIT JUICE / JUS BUAH SEGAR ANEKA PILIHAN ROTI (3 JENIS PER PESANAN) Choices: Orange, watermelon, apple, vegetables Choice of danish, croissant, chocolate croissant, fruit danish, low fat muffin, doughnut, white toast, Jus peras segar dengan pilihan: Jeruk, semangka, apel, sayuran brown toast , glutten free bread, rye bread, baguette, soft roll, hard roll, whole wheat toast served with unsalted butter, honey, strawberry jam, blueberry jam, marmalade, nutella / peanut butter Pilihan roti danish, croissant polos, croissant coklat, roti danish buah, muffin rendah lemak, donat, HOT BEVERAGES / MINUMAN PANAS roti tawar, roti gandum, roti bebas glutten, roti tepung rye, roti baguette, roti lembut, roti gulung Tea / Coffee | Teh / Kopi keras atau gandum utuh yang disajikan dengan mentega tawar, madu, selai strawberry, selai blueberry, selai jeruk marmalade, nutella coklat atau selai kacang Choices of Tea / Pilihan Teh: Jasmine, green tea, peppermint, english breakfast, earl grey, darjeeling Teh jasmin, teh hijau, peppermint, english breakfast, earl grey atau darjeeling EGG / TELUR Choices of Coffee / Pilihan Kopi: 2 farm eggs cooked as per your liking with tomato ketchup & chili ‘sambal’, served with grilled Latte, espresso, cappuccino, decaf, hot chocolate, black coffee by pot tomatoes, hash brown, baked beans, mushroom, beef bacon & your choice of Kopi susu, espresso, cappuccino, kopi tanpa kafein atau kopi hitam dengan
    [Show full text]
  • Beef Sukiyaki
    BEEF SUKIYAKI 4 servings, 30 minutes Sukiyaki sauce 1 lb of thinly sliced beef - you can buy sukiyaki beef at an Asian 3/4 cup sake grocery pre-sliced, or you can use ribeye (you want some of that fat). I put my ribeye in the freezer for 30 minutes - 1 hour to 1/2 cup mirin make it easier to thinly slice 1/8 cup sugar 1 small head of Napa cabbage (chopped into bite size pieces) 1 cup soy sauce or tamari or coconut aminos 1/2 bunch of crown daisy or arugula (chopped) 1 bunch of scallions chopped (with white pieces) could also use 1. Combine all of the sauce ingredients and simmer. While this is leek if you have it! happening, gather your other ingredients and chop the vegetables. After the sauce summers and the sugar has 1 package enoki mushrooms (cut off the bottoms and tear into dissolved, turn of the heat and let the sauce sit. smaller bundles) 2. Heat a deeper nonstick skillet with some peanut or canola oil Handful of shiitake mushrooms, sliced with the stems removed (other neutral oils like avocado oil can be used as well). 1/2 package of firm tofu cubed 3. Sauté your beef with a pinch of salt and some brown sugar if you'd like. The sugar is optional! 1 carrot shredded or thinly sliced 4. Pour the sukiyaki sauce over the beef and let simmer for 1 package shirataki noodles (plant based) can also use sea kelp about a min. Add in a cup of dashi.
    [Show full text]