How to make a Japanese Fried Oyster (Kaki Furai) Po’ Boy

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).

“Ohh-Musubi” Salmon Skin Onigiri with Umeboshi

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.

Salmon Nitsuke from the Japanese Kitchen

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.

Try Our Wraps Made With Ora King Salmon

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.

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