The shio ramen from Santouka has the slight edge over the ramen at Shin Sen Gumi
Don’t believe me? Try it for yourself and let me know what you think.
(Inside the Mitsuwa Marketplace)
21515 Western Ave.
Torrance, CA 90501
and homebrewed beer (in the back)
I’ve tried a sushi roll before with fried onions so I decided to try and flip it and add fried jalapenos too.
Dunk in buttermilk (optional), flour, egg mixture (1 egg/ water/ salt) and panko then fry
Time for the sushi. We spent $23 on fish, seaweed and a 12 pack of Sapporo. This fish ($13) made about 5 orders of yellowtail nigiri and 2 rolls which is already about $40 at a sushi restaurant.
To make the spicy tuna, chop it up and add mayo, hot sauce, sesame oil, etc. The rice was made in a rice cooker and mixed with rice vinegar, sugar and salt. Add the tuna, onions, peppers and roll
It’s easier to roll the seaweed on the outside
Slice the yellowtail and add the rice with some ponzu on the plate. Usually I make this sashimi style but I think I’m going to start making it like this more…
Of course we had to make extra onion rings and jalapenos…
The fried onion and jalapenos added the perfect crunch and spice…
If you’ve ever been to a sushi restaurant with me you’d know I love sea urchin (“uni” in Japanese). The part of the sea urchin that you actually eat is the ovaries, called corals or roe, and it’s a culinary delicacy in many parts of the world. It’s hard to describe the taste but to me it’s like savory clean ocean water if that makes sense. Some people describe the taste as “umami” which is the fifth taste sensation school didn’t teach you about (the other four are sweet, salty, sour, and bitter).
Usually I eat the uni Japanese style as sashimi or regular sushi but yesterday I stopped by the Halal Market and picked up some amazing olive oil and instantly remembered this episode of No Reservations where Anthony was in Greece and had some sea urchin. Here’s the clip…
(skip to about 1:40 to see what I’m talking about)
Here’s the olive oil I got from the market
And here’s that amazing sea urchin in olive oil, fresh lemon juice, cilantro and a little sea salt.
Eaten on toasted flat bread. Fucking amazing!
Dinner last night at Avocado was like a multi cultural club. Mushroom enchiladas and mango salsa from Mexico, beer from Japan, soju from Korea and sea urchin in olive oil from Heaven…
A lot of people really don’t think of shabu shabu or sashimi as a meal that you make at home. It’s always about going out to eat and spending money at a nice restaurant. I never thought about it like this before but why would you go out to eat and pay to cook your own meal? Or if you love sashimi and have access to fresh fish why go somewhere to pay a arm and a leg for someone to slice it for you? I totally understand if it’s for the ambiance you’re looking for or you just feel like going out but come on man we’re in a recession, do it yourself…
Yellow tail sashimi with wasabi, green onions and ponzu sauce
This right here is $12 worth of rib eye and yellow tail from Marukai, $2 bag of salad from Trader Joes and a 12 pack of Red Stripe ($11.99) from the corner liquor store. Less than $30 and the 2 of us got full and buzzed…
Melts in your mouth
I pretty much give my meat a quick dunk in the dashi (broth), yep I like it raw…
When we’re done with most of the meat I like to throw in some somen noodles, this makes a rich, hearty soup!