Izakaya Sakura Salmon And Japanese Mushroom Salad Recipes

IZAKAYA SAKURA STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Put ground chicken, green onions, garlic, ginger juice, sesame oil, salt and pepper in a bowl and mix well.
• Sprinkle cornstarch over the stem sides of mushroom caps. Fill mushroom caps with the meat mixture.
• Grease a baking sheet with olive oil and place mushrooms stem side up.
• Bake for 10 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Broil for 2 minutes until slightly brown on top.
• Serve with ponzu sauce.

IZAKAYA SAKURA NIKU JYAGA (JAPANESE BEEF STEW)

Steps:

• Thinly slice the sirloin steak. Cut potatoes into 4 pieces each and soak in cold water. Cut carrots into bite-size pieces.
• Cut shirataki into 2-inch lengths. Cut onion in half top to bottom, slice into half rings.
• Heat vegetable oil in a skillet. Stir-fry beef lightly. Add potatoes, carrots, onions and shirataki and continue stir-frying.
• Add dashi and cook until potatoes are tender. Add sake, sugar, mirin and soy sauce. Cook over medium heat for 15 minutes or until liquid is half gone.
• Turn off the heat and let it sit for more than 15 minutes to allow vegetables to soak up the flavor.
• Re-heat the pan and serve in a bowl. Sprinkle with chopped green onions on top.

IZAKAYA SAKURA SAUTEED SMELT AND MARINATED SWEET ONION

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.

IZAKAYA SAKURA YAKINIKU WITH OROSHI PONZU SAUCE

Steps:

• Combine daikon, ponzu sauce and green onions. Set aside.
• Marinate beef in sake, soy sauce, ginger juice, salt, sesame oil and mashed garlic for 5 minutes.
• Oil and heat a saucepan. Add the marinated meat in the pan and stir fry for 2 minutes.
• Serve the meat on a plate. Top with grated daikon mixture.

IZAKAYA SAKURA SUKIYAKI SANDWICH

Steps:

• In a saucepan, cook onion until softened. Set aside.
• In the same saucepan, cook beef on high heat until meat is medium rare. Add cooked onion and mix well.
• Add premixed sauce and simmer on medium-low heat, stirring constantly until the liquid is absorbed.
• On two slices of bread, top with sukiyaki beef and lettuce. Place remaining bread on top to make two sandwiches.

IZAKAYA SAKURA AVOCADO TOFU SALAD

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 SHIITAKE MUSHROOM SOUP

Steps:

• Cook vermicelli according to package directions. Drain and set aside.
• Meanwhile, heat oil in a large pot over medium heat. Add tofu and cook until browned (2 minutes). Add garlic and ginger and cook (2 minutes).
• Add mushrooms, broth, and cabbage and simmer (5 minutes). Stir in reserved noodles.
• Ladle soup into bowls and add cilantro, onions and soy sauce.

IZAKAYA SAKURA SALMON AND JAPANESE MUSHROOM SALAD

Steps:

• Remove skin and bone from the salmon. Cut into bite-sized chunks.
• Lightly season the salmon with salt and pepper. Sprinkle flour over the seasoned salmon.
• Cut stems off the enoki and shimeji mushrooms. Cook them for 1-2 minutes in boiling water.
• In a large frying pan, grease a skillet with vegetable oil and saute the salmon.
• Mix the cooked salmon, mushrooms, parsley and pre-mixed dressing.