Sushi & Sake Menu
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Japanese Traditions ~One Point
OKAYA INTERNATIONAL EXCHANGE ASSOCIATION Okaya City Hall 4F, 8-1 Saiwai-cho, Okaya City TEL:(0266)24-3226 FAX:(0266)24-3227 E-mail:[email protected] URL:www.oiea.jp Autumn Issue October15, 2008 This newsletter is distributed four times a year by the Okaya International Exchange Association (OIEA), with the aim of providing local foreign residents with information necessary for daily life, as well as insight into aspects of Japanese culture. Please feel free to contact us with your feedback or any questions you may have were also taught how to make simple dishes using instant flavor-mix and curry OIEA has just concluded its three-part series “Let’s try roux while explaining the nutritional value Japanese grocery shopping and cooking” last month. This of such foods. event was aimed at busy foreigners working here in Japan to The first session of the three-part teach them how to whip up simple Japanese dishes. series introduced Japanese curry. For This project is the first of its kind this year and attracted foreigners living in Japan, who are not used to making a number of people from China, Indonesia and the UK who Japanese dishes, buying Japanese ingredients is indeed a are residents of Okaya City. With the help of interpreters, a difficult thing. But come to think of it, eating the proper food Japanese instructor from OIEA went to a local supermarket is also important. You might think that changing your eating to do groceries with all the participants and introduced habits when you come to Japan is a hassle, but if you Japanese ingredients and shopping tips (like picking the consider that having a not-so balanced diet may cause a lot right curry pack when cooking Japanese curry). -
Hand-Rolled Sushi Some Ingredients Sushi Rice
手巻き寿司 (Temakizushi) Hand-rolled Sushi Some ingredients Sushi Rice Ingredients • 2 cups Calrose or short/medium grain rice • 2 ½ cups water (or what is states on the package) • 2 inch kombu (dried seaweed) • you can do this without the kombu. It just gives a different taste. Cook rice according to the directions on the package or the directions on the rice cooker/instant pot. Ideas for roll fillings Ingredients – whatever you want – most common are below • Nori – seaweed sheets or leaf lettuce • Any veggies (most common below) • Carrot • Cucumber • Bell peppers • Zuchinni • Corn • Avocado • Green onions • Asparagus • Lunch meat • Fish – any type you like • Tuna (I mix this with a bit of mayo and a splash of soy sauce) • Meatballs • Tamagoyaki (rolled omelettes – see recipe in this pdf) • Horenso goma ae (spinach with sesame sauce – see recipe in this pdf) • Cheese Tamagoyaki Ingredients Rolled omelette • 4 eggs • 1 tbsp soy sauce • 1 tbsp mirin • 1 tbsp sugar • Pinch of salt • Oil as needed (I use the spray) Beat the eggs and add all ingredients through oil. Heat the fry pan and pour a thin layer of egg in the pan. Once it sets, start rolling it in a one inch diameter. Pour another thin layer of egg and have a small part go under the already rolled part. After it sets, roll it back on itself. Continue until you have about 10 or so layers. Here is a good YouTube video on how to do this: https://www.youtube.com/watch?v=r_gS2QjAmGM Horenso goma ae Spinach with sesame sauce Ingredients • 1 bunch spinach ( about 3 cups) • Pinch of salt • Sesame Dressing: • 4 tbsp white sesame seeds • 1 tbsp sugar • 3 tbsp soy sauce • ¼ cup dashi (fish stock) Wash spinach and parboil with a pinch of salt. -
Appetizers from Sushi Bar** Appetizers from the Kitchen
MENU 1208 WASHINGTON AVE, MIAMI BEACH, FL 33139 TEL. 305.673.9368 Appetizers Appetizers From Sushi Bar** From The Kitchen Sashimi BEEF NEGIMAKI 18.5 TODAY’S CATCH (mixed) 19 scallion wrapped in thinly sliced sirloin, broiled with teriyaki sauce TUNA OR SALMON 23 / 19 HAMACHI 25 CREAMY SHRIMP 14.5 fried shrimp with spicy mayonnaise BLUE FIN TUNA (6 SLICES) 28 FRESH SUMMER ROLL 16 HAMACHI JALAPEÑO 25 king crab, avocado, cucumber, lettuce wrapped with rice thinly sliced sashimi, jalapeño, ponzu sauce paper, yuzu sauce TUNA TATAKI 20 Edamame 6.5 seared filet of tuna served with dry garlic, chives, spicy daikon, ponzu sauce SHISHITO PEPPERS 7 TRUFFLE SCALLOP 25 scallop carpaccio with truffle dressing, shaved truffle, truffle dust SHIITAKE AND TOFU 8.5 lightly sautéed shiitake mushrooms, snow peas, tofu in SALMON CARPACCIO 18.50 tempura, butter sauce Toni’s style fresh Norwegian salmon AGE TOFU TRUFFLE SALMON 25 7.5 fried tofu served with scallions and fresh ginger with seared salmon, honey truffle sauce topped with shaved tentsuyu sauce fresh truffles 7 TORO TARTAR 28 OHITASHI caviar, gold flakes, spicy rice paper cracker, tomato, arugula boiled spinach served cold with tentsuyu sauce with dry garlic, fresh shallot, chive, yuzu/soy dressing MISO EGGPLANT 8.5 SPICY SALMON TARTAR 16.50 grilled Japanese eggplant with miso sesame sauce, chopped salmon with Japanese mayonnaise, scallions, bonito flakes hot sesame oil, masago Spicy Tuna Tartar 16.50 TEMPURA APPETIZER chopped tuna sashimi mixed with Japanese mayonnaise, shrimp and vegetables 14 hot -
Sushi & Sashimi Nimono Noodle Donburi
Lunch Menu available 11:30 – 14:00 Wed – Sat BENTO BOX (LUNCH) NOODLE ICHIRIN BENTO ...................................................... $27 AGEDASHI TOFU UDON ...................................... $I5 Nigiri(4pcs), Uramaki roll(6pcs), Sweet Egg Udon Noodle cooked in Bonito Dashi Omelette, Kara-age Chicken and Salad Served with Agedashi Tofu VEGETABLE BENTO ............................................ $23 CHICKEN UDON ..................................................... $I6 Teriyaki Tofu, Kakiage, Vegetable Tempura, Chicken and Udon Noodle cooked in Bonito Sweet Egg Omelette and Rice Dashi GOZEN BENTO (WEEKLY CHANGE) AVAILABLE TEMPURA UDON ................................................... $I8 Udon Noodle cooked in Bonito Dashi Served SUSHI & SASHIMI with Assorted Tempura COLD GREEN TEA SOBA NOODLE ................. $I8 ASSORTED SASHIMI ............................................ $25 GTB Noodle served with Tempura SALMON SASHIMI ................................................. $22 ASSORTED NIGIRI (6pcs) ................................... $20 DONBURI ASSORTED CHIRASHI ......................................... $26 KARA-AGE DON .................................................... $I6 A bowl of Sushi Rice Topped Assorted Kara-age Chicken Cooked in Teriyaki Sauce Sashimi and Kinshi Egg on bed of a Rice SALMON CHIRASHI .............................................. $23 CHICKEN KATSU DON ......................................... $I6 A bowl of Sushi Rice topped with Sashimi Deep fried crumbed Chicken and Eggs Salmon and Kinshi Egg cooked -
Menu Wolt.Docx
MENU STARTER: 1. Miso soup 3,50€ Tofu, seaweed, chives 2. Gyoza (5 PCS) 6,50€ Pork filled dumpling, served with soy vinegar sauce 3. Agedashi Tofu 5,50€ Deep fried fresh tofu served with tentsuyu sauce fresh grated ginger radish and spring onion 4. Edamamme 5,40€ Soy beans with salt 5. Tuna (salmon) Tartar 12,80€ Fresh tuna (or salmon) and avocado served on a bed of seaweed with shiso soy dressing 6. Wakame salad 5,50€ Seaweed, cucumber, sesame served with shiso dressing * Gohan (Steam Rice) 1,50€ NOODLES: PRICE INCLUDE: MISO SOUP 8. YAKI UDON 15,90€ Pan fried udon noodles with prawn and vegetables HOT MEAL SET MENU (TEISHO-KU): PRICE INCLUDE: MISO SOUP, RICE 14. OYAKODON 16,90€ Chicken, onion, egg, sweet donburi sauce and rice 15. TORI NO KARA AGE 14,90€ Deep fried ginger soy marinated chicken served with citrus soy and grated daikon 16. KATSUDON 16,90€ Deep fried crispy pork, onion and egg, sweet donburi sauce,served over steamed rice 17.TONKATSU 14,90€ Deep fried crispy pork cutlet 18.SAKEOYAKODON 19,90€ Raw salmon with wasabi-soy sauce, salmon roe, rice 19.SAKEnoTERIYAKI 17,90€ Seared salmon with teriyaki sauce 20. GYNIKU TERIYAKI 20,90€ Seared beef filet with teriyaki sauce (medium/well done) 21. GYUDON 18.90€ Beef, onion, cooked with donburi sauce, rice 22. TEMPURA MORIAWASE 20,90€ Prawn & vegetable tempura served with tentsuyu sauce 23.NASUDENKAKU 14,90€ Roasted eggplant with sweet miso sake sauce SUSHI NIGIRI (2PCS) SALMON 4,50€ HIBURI SALMON 5,00€ SIIKA 5,00€ TUNA 6,00€ PRAWN 4,50€ TAMAGO 4,00€ AVOCADO 4,00€ UNAGI 7.00€ SASHIMI (5PCS) SALMON 7,00€ SIIKA 7,00€ TUNA 9,00€ PRAWN 6,00€ TAMAGO 5,00€ UNAGI 10.00€ HOSO MAKI (6PCS) SALMON 5,50€ TUNA 6.50€ AVOCADO 4,50€ CUCUMBER 4,00€ OTHER OPTIONS: (1 PC) INARI SUSHI 2,00€ KUNKAN 3,00€ MAKI (6PCS) 8,00€ 58. -
Capital-Kitchen-Menu-16APRIL2021.Pdf
12-COURSE AUTHENTIC EDOMAE-STYLE OMAKASE $250++ PER PERSON JAPANESE SPECIAL TSUKUNE House-made pork meat balls - 12 - TAMAGOYAKI Japanese rolled egg - 12 - WAFU SALAD Lotus chips, cucumber, tomatoes, sesame seeds, radish dressing - 13 - TORI KARAAGE Chicken, caviar, tobiko, egg mayo, microgreens - 14 - BACON HOTATE YAKITORI Bacon, scallops - 14 - ZOUK MAKI ROLL Negi toro, takuan, oba leaf - 58 - STARTERS TOMATO BURRATA SALAD 14 Italian burrata cheese, tomato, herbs, mesclun salad, balsamic, olive oil ANCHOVY CROSTINI 18 Marinated anchovies, capsicum, toast ANGEL HAIR 25 Angel hair, ikura, truffle sauce FOIE GRAS 30 Mango chutney, balsamic glaze, cress Spicy Vegetarian Can be made Vegetarian All prices are subjected to 10% Service Charge and 7% GST PASTA @LISKI_LI’S FIERY GAMBERI AGLIO OLIO 25 Recipe courtesy of our CEO. Spaghetti, fresh tiger prawns, chili, garlic, tomatoes, herbs, olive oil CRAB MEAT PASTA 25 Spaghetti, crab meat, tomato sauce, chili, cherry tomato, rocket leaves BUCATINI CARBONARA 25 Bucatini pasta, bacon, poached egg, creamy cheese sauce WAGYU BOLOGNESE PAPPARDELLE 26 House-made wagyu bolognese, hand-cut pappardelle pasta, grated parmesan cheese MENTAIKO IKURA PASTA 28 Spaghetti, salted pollock roe, scallop, ikura MAINS SIGNATURE BROTH CONGEE 15 Scallop, prawn, roasted duck, carrot, mushroom, spring onion CHICKEN SCHNITZEL 24 Breaded chicken breast, creamy mustard sauce, fine beans THE CAPITAL SLIDERS 25 F1 Wagyu patty, lettuce, gherkins, cheese, ketchup, mayonnaise FISH & CHIPS 27 Hoki fish, fries, mushy peas, tartar -
Super Sushi Catering Menu
SUPER SUSHI CATERING MENU MIXED SUSHI & NIGIRI PLATTERS $65.00 per platter Made to order with your choice of vegan, vegetarian, gluten free or choose from our full range. MIXED NIGIRI PLATTERS $65.00 per platter approx 25 pieces Toppings usually a selection of Salmon, Tuna, Tamagoyaki, Prawn, Kingfish, Trout or Swordfish PRAWN or VEGETARIAN RICE PAPER ROLLS (approx. 10 pieces) $65.00 per platter Large rice paper rolls filled with glass noodles, iceberg lettuce, Cucumber, coriander, carrot, mint – with or without prawn Served with our Lime, Ginger, Coriander dipping sauce SUPER SUSHI CATERING MENU Made to order with your choice of vegan, vegetarian, glutenJAPANESE free CHICKEN or choose CURRY from our full range of sushi along with freshlyHalf Serve made $12 nigiri or Full with Serve your $15.00 choice pp of fresh tuna, fresh salmon,Served with smoked steamed eel, prawn rice, carrots or tamagoyaki. and potatoes Delicious and hearty, but not too spicy this is our best seller MISO SOUP MIXED$5.00 pp NIGIRI PLATTERS (approx. 25 pieces) $65.00 per platter FreshlyFreshly mademade toto order,order withnigiri red with or your green choice miso ofpaste, fresh served tuna, with tofu, enoki mushroom, Freshspring salmon, onion and smoked nori strips eel, prawn or tamagoyaki. VEGETABLE OR CHICKEN SPRING ROLLS $4.00 each Made daily, another of our best sellers, filled with capsicum, carrot, coriander, onion, chilli flakes, sweet chilli sauce and noodle (with or without chicken) Minimum 2 days notice required with payment at time of ordering Delivery Available - $11.00 inclusive + All platters come with soy sauce (GF available), wasabi and pickled ginger SUPER SUSHI CATERING MENU MIXED SUSHI PLATTERS (approx. -
Japanese Omelette Squares (Tamagoyaki) with Sweet Mustard SERVES 4 PREP 5 MINUTES COOK 10 MINUTES
Japanese Omelette Squares (tamagoyaki) with Sweet Mustard SERVES 4 PREP 5 MINUTES COOK 10 MINUTES A few years ago just outside the Tsukiji fish market in Tokyo, I discovered tamagoyaki. An omelette made from rolled up layers of sweet egg, it’s a snack, sushi component or part of a bento box. Mesmerised by a street stall with eight pans on the go, I was inspired to try it at home. They served it up with a nostrilflaring hot mustard, but I’ve concocted a more mellow version using a little miso. 4 eggs, beaten 1 tbsp mirin 2 tsp caster sugar 1/2 tsp Japanese light soy sauce 1 tsp vegetable oil 1 tbsp finely chopped chives, for sprinkling SWEET MUSTARD SAUCE 1 tbsp hot yellow mustard 2 tbsp mirin 1 tsp pale (shiro) miso 1 tbsp rice vinegar 2 tsp honey Mix the sweet mustard sauce ingredients together in a small bowl and set aside. In a medium bowl, add all the remaining ingredients, except the oil and chives, together with a pinch of salt. Whisk until smooth. Pour into two small bowls so you can make two pancakes. Heat a medium frying pan or, even better, a rectangular tamagoyaki frying pan. Brush the oil over the bottom of the pan. Keep the pan over a low–medium heat and pour in a thin layer of the egg mixture from one of the bowls. Using two spatulas, roll the egg up after 30 seconds while it’s still slightly gooey. Push it to the end of the pan and pour in another thin layer of egg. -
The Mayonnaise Cookbook : 50 Savory and Sweet Recipes Starring the Worlds Best Condiment Pdf, Epub, Ebook
THE MAYONNAISE COOKBOOK : 50 SAVORY AND SWEET RECIPES STARRING THE WORLDS BEST CONDIMENT PDF, EPUB, EBOOK Erin Isaac | 144 pages | 15 Jun 2021 | Ulysses Press | 9781646041954 | English | none The Mayonnaise Cookbook : 50 Savory and Sweet Recipes Starring the Worlds Best Condiment PDF Book Enabling JavaScript in your browser will allow you to experience all the features of our site. The key is to cook the ground meat inside the whipped egg, so the fats mix with the yolk,. Recipe: Ham-and-Swiss Scones These are best served warm with spicy mustard. An egg slipped into warm water to create a silky, custardy egg that can be enjoyed on its own, perhaps with soy-dashi broth poured on top, or as part of another dish such as ramen. Stir in the cheddar cheese, salt and pepper. You could say the egg is ready for anything, and for its close-up. Fried mussels and oysters, grilled lobster, crayfish, and snapper abound, and seasoned local cooks rely on simple preparations to help carry the incredible zest of briny freshness onto your palate. Blend and reserve refrigerated for a minimum of 1 hour to infuse flavours. Miso-cured eggs, Japan. Turnip and carrot puree Prep Time. Valentine's Day. Thank you for visiting our ebay store! Stracciatella, Italy. Should there be a problem with payment please do let us know. They developed a nice crust on the outside and held together better than expected. The breakfast sandwich gave blue-collar workers sustenance for a hard day's work. The sweeter version makes a mean chicken salad. -
July Luncheon – Tanabata – Sunday July 18Th Tanabata Themed Izakaya Style Luncheon Yamagata Kaikan from 12:30 PM Welcome Back to In-Person Luncheons at the Kaikan!
TheThe FortFort WorthWorth JapaneseJapanese SocietySociety JulJul -- AugAug 20212021 www.fwjs.orgwww.fwjs.org Editor: Harvey Yamagata & Tammy Mata Japanese Translation: Our Mission: Foster understanding between Japanese and Americans by providing Kayoko Fullenkamp an opportunity to learn about Japan, it’s people, language and culture. July Luncheon – Tanabata – Sunday July 18th Tanabata Themed Izakaya Style Luncheon Yamagata Kaikan from 12:30 PM Welcome back to in-person luncheons at the kaikan! With the COVID vaccination rate increasing and the COVID risk decreasing, we are happy to resume in-person luncheons. If you have health concerns, you can still order pick-up (pick-up starts at 1:30 pm). Our celebration of Tanabata, the Japanese Star Festival, will have indoor food booths, for a festival-like atmosphere, to include okonomiyaki, yakisoba (noodles), yakitori (skewered meat), takoyaki, and azuki (red bean) popsicles. One serving of each is included with each admission, but extras may be purchased through a ticket system. Adults $15, children 8-12 $12 and children 7 and under are free. There is a 20% discount for members aged 70 years and over for their first serving (that’s $12). Please RSVP by July 9 to Sam Sumner at 817-366- 2316 or email [email protected] or [email protected] . Enjoying all the festival delicacies Tom Brents and Grant Ogata with Akiko Sonnemann and Mikako Imai making Julia Dunaway and Onigiri “Wishing Tree” Takoyaki - 1 - SOCIETY NEWS – RECENT EVENTS In Memorium Elloie Ann Leary, a longtime member of our Society, passed away on Friday, April 9, 2021. In addition to being among the earliest members, she served on our board for well over ten years. -
Ramen & Izakaya & Sake
Ramen & Izakaya & Sake Bar COLD DISHES & SALADS Edamame Avoca To 5.95 *Taco Wasabi 6.95 Plain 4.25 / Soy garlic 4.95 Fresh tomato, avocado w/ Raw octopus with Sauteed edamame with spcial soy dressing and wasabi sauce sea salt or soy galic sauce bonito flakes on the top Squid Salad 5.95 Seaweed Salad 4.95 Avocado Salad 6.95 Seasoned squid salad mixed Japanese seaweed salad Fresh lettuce, avocado, w/ Japanese mountain tomato w/ sweet & vegetables chili dressing DESSERTS Green Tea Tiramisu 5.95 Green Tea Ice Cream *Kani Salad 7.95 *Poke Bowl 14.95 4.95 Japanese crab meat salad A rice bowl w/ diced fresh tuna, w/ cucumber, fish roe, salmon, lettuce, avocado, Mochi spicy mayo seaweed salad, cucumber, Ice Cream crunch bean 4.95 *Raw and Undercooked Fish Consuming raw or undercooked meat, fish, shellfish, or fresh shell eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Ramen & Izakaya & Sake Bar FRIED DISHES Gyoza (5pc) 5.95 Shumai (4pcs) 6.95 Veggie Spring Roll 3.95 Deep-fried beef dumplings Steamed jumbo dumplings Crispy vegetable spring roll filled with shredded shrimp Takoyaki 6.95 Fried Oyster 8.95 Japanese style deep-fried Shrimp Tempura 8.95 Deep-fried breaded octopus balls Deep-fried shrimp oysters Isobe 5.95 The Bullet 6.95 Soft Shell Crab Tempura Deep-fried fish cakes Deep-fried spicy tuna, jalapeno, Deep-fried w/ house made mayo sauce cream cheese, mayo sauce 8.95 soft shell crab Chicken Karaage 7.95 Veggie Croquette 4.95 *Spicy Cheese Burrito 8.95 Japanese style deep-fried Japanese deep fried Cream cheese, deep fried, chicken mashed potatoes spicy tuna, wrapped w/ soybean paper, sweet spicy sauce *Raw and Undercooked Fish Consuming raw or undercooked meat, fish, shellfish, or fresh shell eggs may increase your risk of food borne illness, especially if you have certain medical conditions. -
The Beach Grill
-/ ,,. ¥/ c.) - "" ,.,. •.. - -~---:::= -'lJ~~ I ". / '·-S;;;.. , • r -'-. >,= ~J::'&I, • -"-+, w ~ 41)'I' ,~~~ -~ Q BEVERAGES SPECIALITY COFFEE 65 SELECTION OF MILK Espresso, Espresso Macchiato, Americano, Cappuccino, Latte Fresh Milk, Skim, Soya, Almond SELECTION OF TEA 55 NON DAIRY SIGNATURES 75 English breakfast, Chamomile, Green tea, Earl Grey Coconut Latte, Vanilla Soy Latte, Matcha Latte SIGNATURE HOT BEVERAGES 65 FRESH JUICE 65 Orange, watermelon, papaya, melon Salted Caramel Mochaccino Brown Sugar Sweet Cream Capuccino CHILLED JUICE 55 Matcha Latte Apple, Guava, Pineapple BREAKFAST A LA CARTE FROM OUR BAKERY E G G S Croissant, Muffins, Pain au Chocolat, Danish Pastries 65 Two eggs any style, Roasted Tomato with Olive Oil, 135 Toasted Bagel 65 Gratin Potato and Cauliflower White, Raisin, Brown or Rye Toast 60 Two-egg Mixed Vegetable Omelet, Tomato, 150 Mushrooms, Onion, Cheese or Capsicum Egg White Omelet, Green Asparagus, Tomatoes 150 Grated Parmesan C E R E A L S, G R A I N S, Y O G U R T Assorted Breakfast Cereal : Eggs Benedict, Cooked Ham 150 Corn Flakes, All Bran, Special K or Coco Pops 70 Hollandaise Sauce, Muffin with Fresh, Skimmed or Soya Milk Bircher Mesli, Mixed Fruits, Honey 80 S I DE DI S H E S 50 Hot Oatmeal, Mixed Dried Fruit 70 Roasted Cherry Tomatoes, Baked Beans, Pork or Beef Bacon, Chicken or Pork Sausages, Selection of Yogurt: Plain, Fruit or Low Fat 50 Hash Brown Potatoes S O M E T H I N G F R U I T Y S W E E T F AV O U R I T E S Selection of Seasonal Sliced Fruit 70 Fresh Fruit Salad 70 Banana Buttermilk