IZAKAYA SAKURA SAUTEED SMELT AND MARINATED SWEET ONION
This recipe is from a local Japanese restaurant. Smelt is delicious and very reasonably priced. Cook the whole fish and eat from head to tail. The bones are soft enough to eat and a great source of calcium.
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Finely slice a sweet onion. In a bowl, mix olive oil, rice vinegar and the onion slices.
- Lightly season the smelt with salt and pepper. Sprinkle flour over the smelt.
- In a large frying pan, grease a skillet with vegetable oil and sauté smelt on both sides for about 3-4 minutes each.
- Serve the sautéed smelt with marinated onion on the side. Mix the onion with daikon sprouts for color.
Nutrition Facts : Calories 437.5, Fat 20.7, SaturatedFat 3.2, Cholesterol 204.3, Sodium 177.2, Carbohydrate 8.1, Fiber 1, Sugar 2.3, Protein 52.3
IZAKAYA SAKURA VEGETABLE MISO SOUP
Make and share this Izakaya Sakura Vegetable Miso Soup recipe from Food.com.
Provided by Member 610488
Categories Chowders
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- In a small soup pan, add water, dashi powder, potato, carrot and onion.
- Bring it to a boil and cook until vegetables are softened. Add miso gradually by stirring with chopsticks.
- Serve hot.
Nutrition Facts : Calories 260.4, Fat 4.3, SaturatedFat 0.8, Sodium 2511.2, Carbohydrate 47.1, Fiber 8.6, Sugar 10.2, Protein 11
IZAKAYA SAKURA DUNGENESS CRAB WITH PONZU DIP
This recipe is from a local Japanese restaurant. Dungeness crab is in season from early winter to early summer. The perfect match with a glass of sake!
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Boil water in a large saucepan; add salt and sake. Use as much water as possible and keep the salt concentration at 3% so that it is similar to seawater.
- Clean the live Dungeness crab under running water by using a scrubbing brush or tawashi. Let the crab hold some wooden chopsticks, since it may pinch you otherwise.
- Put the crab in the boiling water. After the water returns to a boil, let it cook for 12 minutes. Do not overcook.
- Take out the crab and cool down under running water.
- Take off legs. Make a cut line on leg shells and place on serving plate.
- Remove the carapace from the body. You may stick your thumb into the hole between the body and the carapace at the back of the crab, then remove gently.
- Remove and discard the spongy, inedible gills from the side of the body and the black guts from the middle of the body.
- Fold the crab in half to crack the body into two parts. Use chopsticks or a crab fork and take off the white meat that forms in clusters divided by thin sections of shell.
- Place the meat in a small serving bowl. Serve with ponzu dipping sauce.
Nutrition Facts : Calories 296.2, Fat 1.6, SaturatedFat 0.2, Cholesterol 96.2, Sodium 56401.3, Carbohydrate 7, Protein 29
IZAKAYA SAKURA AVOCADO TOFU SALAD
Make and share this Izakaya Sakura Avocado Tofu Salad recipe from Food.com.
Provided by Member 610488
Categories Soy/Tofu
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Chop green onion and mix with soy sauce and sesame oil.
- Mash avocado with fork. Add lime juice to keep avocado from turning brown.
- Cut tofu into bite-sized pieces and top with avocado, then mix in green onions. Serve with thinly sliced tomatoes.
IZAKAYA SAKURA BROILED SABA WITH GREEN ONION SAUCE
Make and share this Izakaya Sakura Broiled Saba With Green Onion Sauce recipe from Food.com.
Provided by Member 610488
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix chopped green onion, ground ginger, rice vinegar, sesame oil and sugar to make sauce.
- Cut saba filet into three pieces (makes 6 pieces total). Sprinkle with salt.
- Broil saba until cooked through, about 5 minutes per side.
- Serve saba on a plate (or on sliced cabbage) and cover with the sauce.
Nutrition Facts : Calories 94.1, Fat 6.9, SaturatedFat 1, Sodium 1166.8, Carbohydrate 8.5, Fiber 0.7, Sugar 6.9, Protein 0.5
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