Here's a little peak into the Japanese inspired dinner I hosted.
Most of food by me. Outsourced a bunch of the grunt work (yay minions. hehehe).
IfUCare handled the ten zaru soba.
Most photos by Ronin (watermarked).
Other photos by random friends.
Kumamoto oysters, mignonette, horseradish
Albacore tuna tataki. Homemade pozu. Kaiware, shredded carrot and daikon.
Another view
Slicing some tuna with my rarely touched Yoshikane 240mm
^
Up for sale
*shameless plug*
A play on combining various Japanese ingredients.
-
Ajitsuke tamago (the soft-boiled marinated egg you get on ramen)
-
Edamame puree
- A
reduction of the braising liquid from my
aka miso tonkotsu char siu
-
Shichimi to finish (the 7-spice chili powder condiment commonly offered with udon)
Served on toasted
Chinese egg bread.
Royal miyagi oysters, scratchmade shallot aioli
This is how I do motoyaki.
Maguro sashimi, sliced.
Served over shredded daikon and shiso leaf
You just don't mess with a good thing.
Caesar salad, a very non-Japanese offering mid-meal.
Dressing from scratch (but I didn't need to tell you that did I?)
Anchovies of course, bacon, garlic croutons, shaved parmigiano reggiano. Did you know this is actually
Mexican?
--> http://en.wikipedia.org/wiki/Caesar_salad
海老 天麩羅 ざる 蕎麦, 茶 蕎麦
(Ebi tempura zaru soba, green tea soba)served with
大根おろし, 麺汁, きざみ海苔
(Grated daikon, mentsuyu dipping sauce, shredded nori)
Live uni
Green and red varieties
Boom. Found gold.
In the food porn business, this is what we call the
"money shot".
Urchin shell, beautiful pattern
Uni
Red uni, toasted nori
Suntory Hibiki 21
A fantastic pairing for the uni.
- Sake kasu (the rice mash leftover from brewing sake)
- Shiro miso (white miso, a sweeter milder version)
銀鱈 の 粕漬け (gindara no kasuzuke).
Sablefish, sake, kasu, shiro miso.
銀鱈 の 粕漬け (gindara no kasuzuke), grilling over wood embers.
銀鱈 の 粕漬け (gindara no kasuzuke).
Sablefish, sake, kasu, shiro miso.
- Slaw with honey and rice wine vinaigrette.
- Silgochu on rice.