Food was great. Service was a attentive but awkward. They are not that great at describing the dishes when asked, so they give you a big billboard to figure it out on your own. Think of it like an adventure.
Tai and Hamachi Nigiri
Tuna Special
Toro and Bluefin Sashimi
Amaebi
Fried Eggplant in Sauce
Uni Mechi
Slices of uni, scallions, fine strips of nori over rice, sizzling in a traditional Korean bowl. Pour hot dashi over rice. Smoky, textured, creamy. I've been craving this.
A handful of garlic chives
water
garlic, finely minced
salt
egg
1.5 all purpose flour, sweet rice flour, cornstarch or tapioca flour
baking powder
*red chili pepper
After much deliberation, procrastinating, and eventually, giving up. I found this fellow at the local Costco, with farkle holder, for the price of the Prep 9 and brought it home. I've been saving up recipes ever since and cooking a lot lately. Below is a second attempt at putting to use the indian food tips learned from a Punjabi friend's mother. Bless her. These recipes are amazing.
First order of business - Make tons of "paste". Garlic and Onions are minced up and sauteed in oil. Fresh naked ginger is chopped into slurry is frozen, broken up and tossed in a bag.
Mess from Chopping Spinach
The sauce base consisting of the above aromatics, toasted spices, ketchup (secret shhhh), tomatoes (Canned, though now that I have the chopping machine, why not blitz it? Takes a bit longer to cook is all.) Curry is ready for chickpeas or dark meat chicken when the oil has pooled and separated. I've been told this is how you know it's ready.
Indian flat bread is super easy to make in the food processor. These guys are half wheat, "milled" a bit in the machine first, and half all purpose flour (atta), with a little bit of salt. Streaming in a bit of water while the machine was going on the dough setting made it come together easily. Forget about measuring, just put in how much bread you want to make. 1.5 cups will make about 8 flat breads. also added a tiny bit of oil at the end. Certainly not necessary. I broke them up to rest after kneading, which makes them easier to roll then breaking them up after resting.
In action.
Creamy dal, chicken spinach curry, salad with flax seed oil (someone forgot the vinegar), and bread!
1 lb pork belly, sliced 1/2 x 1 inch thick.**
1 tbsp vegetable oil
2 in ginger, trimmed and minced
4 cloves garlic, minced
1 tbsp rice wine
1 tsp soy sauce
*1 tsp dark soy sauce
1 tbsp sesame oil
2 tbsp sugar
1 star anise
1 bamboo shoot, fresh. trimmed and sliced about 1/4 thick.
10 fresh shitake mushroom, sliced
3/4 cup fermented red bean curd, reserve sauce for seasoning
Heat vegetable oil and quickly stir fry ginger and garlic on high heat. Toss in pork belly and fry quickly. Starting with rice wine, add the soy sauce, sesame oil, and sugar one by one, stir frying the meat in between till the sauce is reduced and slightly caramelized. Fry star anise in sauce. Add water to just cover the meat, and braise at a simmer for 30 min with the cover on.
Add mushrooms and toss well. Adjust water level. Braise for another 30 min.
Add bamboo shoots and adjust water levels till the ingredients are just barely covered.
After 1 hour, uncover the pot and allow the sauce to reduce. Adjust seasoning with fermented tofu sauce and salt. The pork should be tender and melty.
** Roughly minced pork is a good alternative to pork belly. Just remember to adjust the cooking times thusly:
bamboo takes 1.5 hours
shiitake takes 2 hours
pork belly takes about 2.5 hours, 3 hours for large chunks
