IZAKAYA SAKURA SESAME-AVOCADO BROWN RICE
A lot of this recipe can be made in advance and pulled together fairly quickly. This recipe is from a restaurant in San Francisco, California.
Provided by Member 610488
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice in a pot or rice cooker, per directions on the package. Remove from rice cooker and layer on flat baking sheet. Cover and allow to cool completely. Refrigerate until needed.
- Remove rice from refrigerator and scoop into large bowl. Set aside to return to room temperature. Keep covered.
- Mix together the soy sauce, rice vinegar, and 1 tbsp sesame oil. Set aside.
- In a large bowl, fill with ice and water. Set aside. Drain the tofu.
- In a hot skillet, toast the sesame seeds and set aside. Start a large saucepan filled with heavily salted water to a rolling boil.
- Trim the bottoms of the mushrooms clusters and separate. Saute the mushrooms in 2 tbsp of sesame oil, salt to taste. Stir occasionally until mushrooms are well browned. Remove from heat.
- While mushrooms are sauteing, cut broccoli into bite sized pieces and blanch in the hot salted water. Shock broccoli in ice water. Gently wring to dry, then mix with 1 tsp sesame oil and salt to taste. Set aside.
- Cut the tofu into 4 large triangles or cubes as desired. Roll the tofu in the cornstarch or flour.
- Heat large pan and add oil for deep frying. When the oil is heated to at least 350 degrees F, carefully add 2 tofu pieces into the pan.
- Fry, stirring occasionally, until the tofu is golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu.
- Shake the dressing vigorously and mix about half into the rice. Add more to taste. The rice should be well-coated but not sopping wet. Fold in the toasted sesame seeds.
- Spoon out the avocados and cut into 1/2 inch chunks. Season with salt.
- Fold the diced avocados into the rice and transfer the rice into serving bowls. Top with broccoli rabe, beech mushrooms and deep fried tofu. Garnish with additional untoasted sesame seeds.
Nutrition Facts : Calories 778.4, Fat 38.7, SaturatedFat 5.7, Sodium 1028.6, Carbohydrate 93, Fiber 12.4, Sugar 1.9, Protein 20.6
AVOCADO, ROASTED BROCCOLI & SESAME RICE SALAD
Share this veggie avocado, broccoli and sesame rice salad with a friend or partner for an easy supper. Full of flavour, you'll also get 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the broccoli onto a baking sheet along with the red onion and 1 tbsp of the sesame oil. Roast for 20 mins or until the broccoli is tender. Leave to cool a little.
- Whisk the remaining sesame oil, soy, rice wine vinegar and honey in a small bowl. Toss the broccoli, rice, onion and dressing together in a large bowl, then gently mix in the avocado and coriander. Divide between bowls and top with the sesame seeds and chilli.
Nutrition Facts : Calories 760 calories, Fat 44 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 21 grams sugar, Fiber 23 grams fiber, Protein 22 grams protein, Sodium 2.5 milligram of sodium
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 KURO CURRY (BLACK CURRY)
The curry normally would be served over tonkatsu (breaded pork cutlets) but can be served over grilled vegetables or just straight over cooked rice. The curry can be made ahead of time and reheated just before serving. Vegetarians can omit the port butt cubes and still have a very delicious meal.
Provided by Member 610488
Categories Curries
Time 2h39m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large saute pan over medium high heat.
- Salt and pepper the pork cubes then add to the pan in a single layer. Let the meat brown on one side, then use tongs or chopsticks to flip them over and brown the other side. Transfer the pork to a bowl and turn the heat down to medium low.
- Add the onions and cover with a lid for 10 minutes. Remove the lid and continue caramelizing the onions until they are dark brown and glossy (about 1 hour). Stir occasionally.
- Add the browned pork, wine, water, carrots, potatoes, salt, tonkatsu sauce, tomato paste, applesauce, and black garlic oil then bring to a boil over high heat. Turn the heat down to medium low and simmer partially covered until the carrots are tender (about 45 minutes).
- Meanwhile, make the roux by melting the butter over medium low heat. Add the flour, stirring while cooking until the mixtures turns a golden brown. Add the curry powder and black pepper and stir to incorporate (it will turn into a paste). Remove from the heat and set aside until the carrots are tender.
- Make a batch of tonkatsu (breaded pork cutlets) or grill some vegetables to serve the curry sauce on.
- Finish the curry by ladling some of the liquid the meat and veggies have been cooking in into the roux and whisk until there are no lumps. Pour this mixture back into the other pot and gently stir until the curry is thickened. Taste for salt and adjust as needed. When you're happy with it, add the peas and chocolate and stir until the chocolate is melted and incorporated.
- Slice the tonkatsu or portion the grilled vegetables and plate along with some cooked rice. Pour the sauce all over the plated food and serve.
Nutrition Facts : Calories 637.9, Fat 30.8, SaturatedFat 12.3, Cholesterol 97.7, Sodium 1092.5, Carbohydrate 48.1, Fiber 7.1, Sugar 9.1, Protein 27.2
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