Do you love fried oysters? One of our favorites is Japanese Kaki Furai which are oysters rolled in panko bread crumbs then served with katsu sauce and karashi (hot mustard). In our version we served the po’ boy sandwhich with shredded cabbage, tomatoes and a sweet chili vinaigrette. This was combinedwith katsu sauce, kewpie mayonnaise, karashi mustard. On the side we served sliced takuwan (Japanese pickled daikon radish).
Onigiri (おにぎり) or Omusubi or just Musubi if you are from Hawaii are rice balls formed with steamed rice. There are different types of fillings and toppings with some wrapped in Nori or dried seaweed. In this recipe we use broiled salmon skin, shiso, Takuan (pickled daikon), furikake, green onion and stuff it with Umeboshi (梅干) or pickled plum. Perfect for kids lunch, adult lunch or an afternoon snack. Japanese comfort food at its’ finest.
Nitsuke (煮付け) is a traditional Japanese dish with stewed vegetables and fish. In this version we use Ora King Salmon, gobo root, daikon, carrots, shiitake mushrooms, snow peas, lotus root and sato imo potato. All of the ingredients are simmered in a soy-dashi broth with sake and mirin. The result is a symphony of flavors and textures best eaten with some chopsticks and a steaming hot bowl of rice.
The Loco Moco is a comfort food favorite from the Hawaiian Islands. Deemed as traditional local food, the basic elements of the dish are steamed rice, hamburger patties, brown gravy and a fried egg. For our version we made a rich gluten-free mushroom gravy and added sauteed onions for a scrumptious meal.
This recipe highlights great quality salmon. We use Ora King salmon from sustainable aquaculture fisheries in New Zealand. The flavor is unbelievably clean and buttery. To highlight the salmon, we visit our inner sushi chef and combine this with some sushi rice, avocado, Asian pear, lomi tomato, daikon sprouts, pickled gobo root, baby arugula, smelt roe, spicy citrus mayo and furikake. It is taking the ingredients that could be in any type of dish or salad and rolling it in thin soy paper for convenience.
This is a great salad for a healthy lunch that you can easily pack if you are on the go. Inspired by Italian Panzanella and Fattoush from the Middle East we combined tomatoes, chickpeas, roasted garlic, red onion, cucumbers, avocados and toasted flatbread. We finish this with fresh herbs and a simple vinaigrette. Read our full story for other options with pita bread and roast chicken.
Take game day to another level or treat yourself to a luxurious weekend lunch because you deserve it. You will love these exquisitely tender butter poached Maine lobster rolls with brioche and fresh aioli. For our mayonnaise, we used the roe sacs with tarragon, lemon and olive oil to perfectly compliment the lobster.