Izakaya Sakura Sauteed Smelt And Marinated Sweet Onion Recipes

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 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.

CHICKEN KATSUDON

Steps:

• Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). Use a fry thermometer to make sure the oil reaches the correct temperature.
• Cut the onion and mitsuba (Japanese parsley) into small pieces.
• Place flour in one tray and panko flakes in another tray.
• Pound the chicken with a meat tenderizer. This will soften the meat and flatten any bumps. It isn't necessary to flatten the meat very thinly! Afterwards, sprinkle salt and pepper on one side of the chicken.
• Crack the egg into a small bowl.
• Then put 1/4 of the egg into another bowl. Then beat the remaining 3/4 egg with a whisk.
• Add 1 teaspoon of water to the 1/4 egg. Whisk the egg and water together.
• Dredge the chicken in the flour. Shake off the excess.
• Then coat the chicken in the egg/water mixture.
• Afterwards, coat the chicken in the panko flakes.
• Place the chicken in the deep fryer and deep fry until golden brown and delicious. (About 3 minutes).
• Remove the chicken from the fryer and drain on a rack. Once cooled, cut chicken into 1 inch pieces.
• In a small pan, mix soy sauce, mirin, 2 tablespoons of water, dashi, sugar, and onion. Put the lid on the pot. Cook ingredients on medium heat. When it starts to boil, reduce heat to low and cook for 3 minutes.
• Add chicken to the sauce mixture. Then place the 3/4 beaten egg on top of the chicken. Put the lid on and cook for 20 to 30 seconds on high heat.
• Remove from the heat and add the mitsuba to the top of the chicken.
• Place the rice in a bowl and gently place the chicken/sauce mixture on top of the rice.

IZAKAYA SAKURA TERIYAKI CHICKEN

Steps:

• Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
• Heat saucepan, place chicken in pan and cook both sides until golden grown.
• Wipe off excess oil with a paper towel.
• Add sake/soy sauce mixture. Cook until liquid is mostly gone.
• Remove chicken from saucepan and place on plate.
• Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with 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.

IZAKAYA SAKURA CUCUMBER WITH MISO DIP

Steps:

• In a small bowl, mix saké, miso, rice vinegar and sugar to make miso dip.
• Serve sliced cucumber with miso dip.

IZAKAYA SAKURA VEGETABLE MISO SOUP

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.

IZAKAYA SAKURA BROILED SABA WITH GREEN ONION SAUCE

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.

IZAKAYA SAKURA KINPIRA GOBO

Steps:

• Peel gobo (burdock root) and carrot and cut into short, thin strips. Soak the.gobo strips in water for 5 minutes and drain well.
• Heat vegetable oil in a saucepan, and stir-fry gobo for 2 minutes. Add carrot strips in the pan and stir-fry together for 3 more minutes.
• Add water, sake, mirin, sugar and soy sauce, and cook until the liquid is gone.