Izakaya Sakura Sauteed Smelt And Marinated Sweet Onion Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Prepare the tempura batter right before you are ready to fry.
• The avocados should be peeled and sliced into 1/2-inch thick slices.
• To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined.
• Dip each avocado piece into the batter and fry until golden, approximately 1 minute.
• Remove the fried avocado pieces and season.

Steps:

• In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally.

Steps:

• In large glass, stainless steel or plastic bowl, soak herring in cold water to cover for 12 to 24 hours, changing water 2 or 3 times. Drain and pat dry. With very sharp knife, slit stomach and remove insides. Make shallow cut along back and fillet each herring, always keeping knife pointed at an angle toward bones and interior and making short cutting strokes. Remove any tiny bones remaining in fillets. Leave skin on and cut herring into 1 1/2 inch pieces.
• In small saucepan combine 1 1/4 cups water, vinegar and sugar. Bring to boil, stirring constantly, until sugar is dissolved. Refrigerate until cool.
• Peel carrot and cut thinly on the diagonal. Cut onions and leek into thin slices. In glass bowl or wide mouthed jar with 8-cup capacity, layer herring chunks with vegetables, bay leaves and spices. Cover with cooled pickling liquid. Cover bowl or jar and marinate for ate least 2 days in refrigerator.
• To serve, remove herring and vegetables from liquid. Arrange attractively on place with vegetables mounded in centre and herring around edge. Makes about 30 pieces of herring.