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Theme: Traditional, Modern, and Chef’s Favorite Sushi Rolls

 Date: October 19, 2011

Kampai $30 (tax & gratuity included)

Number of attendees: 13

Appetizer:   (1) Sunomono with tako (octopus),amaebi ( Alaskan pink shrimp), hokki-gai (surf clam), miru-gai (giant clam), cucumber, uni (sea urchin) and wakame seaweed, served  with momigi-oroshi and ponzu; (2) Tempura (shrimp, broccoli, carrots, onion) (3) Ankimo (ankou-no-kimo)  (steamed monk fish liver) served with momigi -oroshi, thinly sliced green onion and ponzu

Miso Soup

Main Course:

(a)    Traditional roll — kappamaki (cucumber roll), tekkamaki (tuna roll), and umegiso roll (a tart ume paste and fragrant shiso leaf)

(b)   Modern roll – West Pine roll (California roll topped with seared salmon with spicy sauce); Fancy roll (crab meat mixed with cucumber, and avocado topped with tenkasu and spicy mayo, wasabi, and eel sauce); Snow roll (California roll topped with crab meat with wasabi mayo sauce); Spicy tuna roll; and Spider roll (deep fried soft-shell crab, cucumber, avocado, and spicy mayo)

(c)    Chef’s favorite roll – avocado, cucumber, tuna, and apple roll served with wasabi honey source and ponzu

Dessert:  Assorted mocha ice-cream

Japanese tea

もみじおろし, モミジオロ

Momiji oroshi is simply grated daikon radish with dried chili pepper. To make it, take a piece of fresh daikon and some dried chili peppers. With a chopstick, make about five holes in the daikon, about the length of a chili pepper. Then go back to each hole inserting a chili pepper in with a chopstick.  Then grate with a grater.  Momiji oroshi translates to grated maple, but it only refers to the color of maple leaves during autumn. Oroshi is for grated daikon radish.  Momiji oroshi is often used for white fishes such as halibut and red snapper.  The capsaicin in the red chili stimulates the palate and makes it easier to taste the fragile aromas of the white fish.  Only small amounts are used since the palate will become numb if too much red chili is consumed.

Ponzu – It is a citrus-based sauce commonly used in Japanese cuisine. The element pon arrived in the Japanese language from the Dutch word pons (which in turn is derived from and shares the meaning of the English word punch). Su is Japanese for vinegar, and hence the name literally means “pon vinegar”.

Ankimo (アンキモ) is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake.  Then its veins are picked out and the liver is steamed. Ankimo is often served with chili-tinted grated daikon radish (momigi oroshi), thinly sliced green onions and ponzu sauce. Ankimo is considered one of the Chinmi (delicacies) of Japan. It is listed at number 32 on World’s 50 most delicious foods complied by CNN Go in 2011.

Kappa maki (cucumber roll) is a very traditional sushi roll. It is a popular vegetarian roll.  Traditionally, Kappamaki is consumed to clear the palate between eating different kinds of food.

Umeboshi, 梅、うめ、ウ

Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot.  Umeboshi are a popular kind of pickles and are extremely sour and salty.  They are usually served as side dishes for rice or stuffed inside of onigiri (rice balls) for breakfast and lunch or are used to make ume and shiso sushi roll.

Shiso-leaf (Perilla) – Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. In mild climates the plant reseeds itself. It is sometimes known as purple mint, Japanese basil, or wild coleus (like basil and coleus, it is a member of the mint family).

Tenkasu is crunchy bits of deep fried tempura batter.   It is used in takoyaki, okonomiyaki, and udon dishes.

Mochi Ice Cream – There are two layers: a soft, dough-like outer mochi shell (made of sticky rice) and an inner core filled with ice-cream.

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