Maguro Tuna Avocado rice bowl (Maguro Avocado don)

Tags

avocado, clean, cleaneats, cleanfoods, easy, easy meals, easy recipes, healthy, homecooked, ikura, leeks, maguro, maguro avocado don, maguro avocado rice bowl, mayonnaise, one person meal, onebowlmeal, quick meals, rice, rice bowl, solitary eating, soy sauce, tuna, tuna avocado

This is one super easy and delicious don! (don = rice bowl dish in Japanese). All you need to actually cook is the rice. The rest is all about slicing up the sashimi and avocado and assembling the rice bowl. Since the current trend now is all about clean eats, clean foods and healthy eating, I suppose this makes the cut (if you ignore the ubiquitous mayonnaise blobs popping up among the luscious chunks of creamy avocado and fresh maguro).
Ingredients (for 1 person)  

• 100 grams sashimi grade maguro tuna
• 1/2 ripe avocado, pitted and skinned
• Mayonnaise – amount at your discretion, I used Japanese mayonnaise
• Cooked short-grain white rice
• 2-3 tsp soy sauce depending how seasoned you like your tuna
• Optional (for garnish) – chopped chives, seaweed flakes and thinly sliced leeks (only the white parts). I would highly recommend you add these as they add texture, lots of flavour and freshness to the dish
• Optional – 2 tbsp ikura (sashimi grade salmon roe)
• Optional – furikake (a type of Japanese rice topping/seasoning)

Method

• Slice up the maguro sashimi into thick chunks, I cut mine into 3/4 inch cubes but do it however you like.
• Season the maguro with soy sauce and set aside.
• Cut up the avocado into cubes/chunks roughly the same size as the maguro.
• Place the rice in a bowl (if you’ve opted for the furikake, mix it into the rice before arranging the rice in the bowl) and pile the maguro and avocado on top.
• Squeeze mayonnaise over the dish in zig-zag lashings or you can add them in blobs like I did.
• Add the ikura and garnish with chives, seaweed flakes and sliced leeks.
• Serve

I enjoyed it so much I had it again for the next meal… only in the sloppiest, most disgusting way one eats when alone:-  Still tasted amazing nonetheless!

Hoedeopbap again!

Tags

dinner, easy recipe, healthy, hoedeopbap, hotate, hwedeopbap, koream sashimi salad, lunch, One bowl meal, quick meal, sake, salad, salmon, sashimi, scallops

Bought some really fresh, plump salmon sashimi and some scallop as well. Thought I’d just quickly whip up some hoedeopbap (Korean sashimi salad) to go with some freshly cooked rice. Rice is one of my guilty pleasures and I try not to have carbs at night but I couldn’t resist… yet again T___T

Here’s the link to the initial post I did up on Hoedeopbap. I just changed some of the vegetables and type of fish according to the ingredients that I have on hand. The one thing that doesn’t change is the sauce. Also, I managed to get hold of Korean perilla leaves (kkaenip)! It was so difficult to find in Singapore, so I was shocked when I came across it by accident in a korean grocery store in Kuala Lumpur. I quickly snapped up 3 packs of it!

My prize: the korean perilla leaf in all its glory

And the rest is just arranging the salad so it looks pretty 😉

Mix it up well and good.

Devour!

❤

Tatsuya at Goodwood Hotel, Singapore revisited – More expensive and less (?) food

Tags

aburi, ebi, fusion, fusion sushi, goodwood hotel, hotate, japanese, japanese restaurants, omakase, restaurant review, sanma, singapore, singapore omakase, singapore restaurants, tatsuya, uni

Tatsuya has always been one of my favourite Japanese restaurants in Singapore. So naturally it was one of my top choices when I dropped by for a visit in Singapore and thankfully got a counter seat as the place was packed. I opted again for the omakase as per my usual routine but I was quietly disappointed when the food came. The food quality is more or less the same, still delicious but the sushi was served in a platter instead of done up and served with care one by one. And there were more cooked courses than raw, we had a whole grilled sanma fish to share between us. While it was nice, I’ve always considered sanma to be an inexpensive fish. In previous visits, we were given a little uni/otoro/ikura rice bowl which was infinitely more divine. So I was doubly shocked when the bill came… up to SGD 847 for the both of us!

Previously the omakase sets come at SGD 280++ , but the bill would mean that the new cost of the omakase set is now SGD 400++ where it adds no additional value to the dining experience and where the food is not as appealing as it was when it was at SGD 280. What happened Tatsuya?!!! The least you could do if you charge more is to give us better food and a better dining experience! Don’t get me wrong, Tatsuya still serves quality food, service is still good and chef is very friendly. It’s just that we no longer get the traditional counter experience where the chef serves up his tantalizing morsels one by one reverently and works up a surprise for our palates here and there. Now it just feels like a normal restaurant…. at a more expensive price. I complained to my makan kaki who did the initial Tatsuya visit with me and she came back with a barrage of complaints. She’s probably not going back.

Not sure if I want to go back again either if this is what is to be expected. For SGD 400+ I could just go to Shinji. I think Aoki may be the better choice now compared to Tatsuya, I’ve visited it twice after the last review and will post up another review on it soon.

Photos from the last disappointing Tatsuya visit:-

Did not take photos of the sanma and the other cooked courses as I was so disappointed. At least we had some uni with the tai sashimi though! Some saving grace there.

In comparison, here’s a collage of some of the dishes from the initial trip and my previous review on Tatsuya.

Aurora Salmon at Kuriya Fish Market, Great World City, Singapore

Tags

Aurora Salmon, fatty salmon, food tasting, japanese, Kuriya FIsh Market, Leroy Seafood Group, Norwegian Seafood council, premium salmon, review, salmon sashimi, sashimi, singapore

About a month ago I attended a food tasting event at Ichiban Boshi at Great World City. It’s a place I used to frequent pretty often until a year or two back. I had a couple of not so very pleasant experiences and have since tried to avoid going back. However they’ve just recently introduced something interesting called Aurora Salmon at the Kuriya Fish Market which is attached to the restaurant. It is a kind of premium sashimi-grade salmon from Norway brought in by the Leroy Seafood Group.

The name itself caught my interest, there’s just something whimsical and a tad bit mysterious about it, just like its namesake “Aurora”. This salmon is indeed farmed under the Northern Lights of the Arctic Circle in a pristine environment and optimal conditions so as to produce salmon with a higher fat content. I’ve tried wild salmon before as well, it is a much deeper orange and has less fat content which is perhaps why I prefer the farmed ones.

I have to be honest and state that my favourite fish to have as sashimi is the tuna. I rarely ever specifically order salmon sashimi unless it comes in a set or in one of those mixed sashimi dishes. But I thought I’d set my prejudice aside and give it a go.

Seeing all the food bloggers there and the variety of good cameras being used, I was embarrassed clicking away on my iPhone. My SLR is just not user friendly enough to snap food pictures at a close distance or I’m just not good enough to handle it correctly. Not all the pictures here are mine. I need a 35mm lens!!!

So here’s the lunch menu:

And here are the chefs preparing salmon sashimi for us. The fish is absolutely plump, shiny and beautiful.

     

So we all had a first taste of the salmon sashimi before we sat down to lunch. I first tried it with soy sauce, but the soy sauce had a sour tang to it that got in the way of the salmon so I tried it again later without the soy sauce.

I must say as far as salmon sashimi goes, this is good stuff. You may not realize it right away, and you may even need to taste test normal salmon sashimi against the aurora salmon sashimi to see the difference, but it is indeed smoother, fattier and more savoury than your normal salmon. And then later on you might not want to buy normal salmon anymore.

So here are a few more pictures into lunch. I’m not sure if they will be including this into the Ichiban Boshi menu, I only know that the Aurora Salmon is being sold in Kuriya Fish Market outlets. The salmon is flown fresh into Singapore within 2-3 days of harvesting so I’m feeling pretty confident about its freshness.

Aurora Salmon carpaccio salad. It’s all right as far as salads go but I think the salmon skin could do with some work.Aurora Salmon sashimi. More of this please.

Aurora Salmon Miso Soup. I’m not a fan of salmon cooked in soup, it is so much tastier fried, baked or as sashimi. If you prefer milder flavours then perhaps you might like this, but fish cooked in soup tends to get overcooked and have a tendency to get tough as a result.

My favorites, the salmon teriyaki and assorted sushi platter 😉 Anything with mentaiko and mayonnaise is a winner! XD I hope for less rice in the sushi platter next time though, there was way too much in terms of rice to fish ratio.     

As I was leaving, I was pleasantly surprised when they handed me some Aurora Salmon sashimi to take home. Best door gift ever!

Salmon sashimi for dinner then!!!While I still don’t order salmon sashimi at restaurants I find that I’m actually craving this Aurora salmon, in all its buttery and smooth finery. It’s perfect with hot rice.Definitely going back for more soon!

 

Home cooking

Tags

deep fried breaded prawns, ebi fry, ebi furai, eggs, fried vegeables, healthy, Home Cooking, malaysia, onion and egg omelette, pork cutlet, singapore, steamed fish, steamed tofu and minced pork, steamed tofu and pork, tonkatsu

 

Just a quick post on what I made for dinner the other day when my family came over to Singapore. Typical food that you’d get in a Malaysian/Singaporean home.

Steamed fish, tofu with minced pork, fried egg onion omelette, stir fried vegetables and something that veers towards Japanese cuisine, the fried pork cutlets and prawns (Tonkatsu and ebi furai).

 

My kitchen, with the deep fried tonkatsu on a cooling rack and the ebi fry bubbling in the hot oil.

Beautifully golden ebi fry. My first attempt at it, will put up posts on how to make the tonkatsu and the ebi fry. Both dishes use almost the same method of preparation and cooking though 😉

 

Whoops, this picture came out sideways. This is the tofu dish, but I think I went overboard with the minced pork topping. May need to put up a proper post on this dish too. It goes amazingly well with rice and healthy to boot.

Steamed barramundi fish with lots of spring onions and chinese parsley (cilantro).

 

Hoedeopbap / hwedeopbap – Korean Spicy Sashimi salad Rice bowl

Tags

chogochujang, dinner, gochujang, healthy, hodeopbap, hoedeopbap, hwe deop bap, hwedeopbap, Korean, korean spicy sashimi salad, lunch, perilla leaves, red pepper paste, rice, salad, sashimi, sesame oil, shiso, spicy, sweet and sour

I’m currently on a Korean craze. I also am hopelessly addicted to Running Man, a korean variety show. But way too often do they show delicious, mouthwatering looking korean dishes and delicacies. Like sizzling Korean bbq, grilled oysters, kimchi, ramyeon, sea urchin, spicy ddukbokki and the list is endless. One of these demonish dishes I just saw on another episode is something called ‘ganjang gejang’, which is raw crab marinated in soy sauce and fermented. It sounds disgusting but it looks so good T______T I googled countless recipes on it but then decided against making it. One because I have no clue how to get the freshest of crabs in Singapore, and secondly, I don’t think I have the courage to successfully pickle/ferment the crab LOL.

So I settled for this dish instead. Technically its supposed to be a spicy sashimi rice bowl, but, like chirashi-don (sashimi on vinegared rice) versus just sashimi and rice in separate bowls, I really prefer to keep them separate. I like my rice hot, and this would wreak havoc onto sashimi if placed onto the rice directly like that. So yeah, I put it in a separate bowl. The sashimi salad is spicy, sour and sweet and has a nice crunch from all the vegetables in there. It could have been spicier, perhaps next time I’ll add some sliced chilli padi into the sauce for for a “BURN TONGUE BURNNNNN” experience =D 

Ingredients (2 pax)
I adapted the recipe from here http://www.food.com/recipe/spicy-sashimi-bowl-hwe-deop-bap-221946

• 2 cups cooked rice (Japanese or Korean, preferably)
• 2 ounces tilapia fillets/other white fish sashimi (I used tai)
• 2 ounces tuna, sashimi quality
• 1 cup salad greens, any combination (I used only butterhead lettuce)
• 1/8 onion, thinly sliced
• 1/4 carrot, thinly julienned
• 1/4 English cucumber, thinly  julienned
• 2-3 inch daikon radish, thinly julienned
• 3 garlic cloves, peeled, minced
• 1 chili pepper, thinly sliced (I’m replacing this with chilli padi next time)
• 4 perilla/shiso leaves, thinly julienned (*edit* Korean perilla leaves)
• 16 Perilla/shiso leaves for wrapping (*edit* Korean perilla leaves, no other substitute unless you don’t mind a lettuce wrap)

Cho Gochujang (sweet and sour chili sauce)

• 3 tablespoons korean red pepper paste (gochujang) or more if you wish
• 2 1/2 tablespoons granulated sugar
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seed
• 1/4 teaspoon garlic, minced
• 1/4 teaspoon soy sauce
• 1/8 teaspoon salt, taste before adding (optional)

Instructions

1. To be really specific, julienne ALL THE VEGETABLES thinly and around the same thickness and length where possible.
2. Arrange the vegetables in a bowl.
3. Julienne your sashimi too, not as thinly as the vegetables, but try to cut it into long strips. Makes it easier to pick up with the vegetables later on, rather than cutting it into cubes.
4. Mix all the ingredients for the Cho-gochujang in a bowl and taste. Add more spicy or salt if you wish but I think the salt content is fine without the optional salt.

5. Arrange the sashimi on top of the vegetables, top with minced garlic, and cho-gochujang sauce and garnish with shiso leaves.

Tastes a bit like the Chinese Yu Sheng which I really really like. And it is pretty healthy isn’t it 😉

Take a few photos of your slicing efforts

Then you mix the salad. Toss it and mix it and get the sauce into every nook and cranny.

Get your hot rice ready, alongside some shiso leaves for wrapping. If you don’t like the taste of shiso leaves, you can replace them with lettuce or other vegetables.

And so, you take a leaf, plonk some of that hot rice on top, followed by the sashimi salad. Stuff it into your mouth. Charming.

Yummeh~

Daiwa Sushi 大和寿司

Tags

akami, anago, breakfast, brunch, chutoro, daiwa, daiwa sushi, fish, fish market, food, hamachi, hirame, japan, japanese sushi breakfast, maguro, miso soup, otoro, restaurant review, sea urchin, sushi, tsukiji, tsukiji fish market, tuna, uni

Tsukiji Fish Market (築地市場)

When it comes to sushi at Tsukiji Fish Market, two places immediately come to mind: Sushi Dai and Daiwa Sushi. Personally I never tried Sushi Dai, I’ve only gone to Daiwa sushi. And I’m so well satisfied I can’t imagine another place topping it. I should also think that they are similar in quality and standards according to some of the comments on the web.

The queues are always long at both in any case. The very morning I landed in Tokyo (around 6 am) I immediately dropped my bags and headed to Tsukijishijō Station (築地市場駅, tsukiji shijō eki) and meandered my way through forklifts, grumpy ojisans and the overwhelming smell of fish which, by the way, you can smell even in the station as it is right next to the fish market.

Finally got to Daiwa Sushi at 9am (just look for super long queues and the signboard). I was in line for 20 minutes, which was not too long of a wait as it is easier to seat one person compared to two people.

The fish market is probably one of those places in Japan where you do not get much politeness and you may get yelled at or pushed if you’re in the way. Don’t be surprised by it.

This is the “menu”, their set is pretty value for money as well. For 3,500 yen you get 7 nigiri sushi, one rolled sushi and miso soup. Good stuff. That day I went for a la carte and the bill came up to 5,400 yen but its all worth it.

Its a tight squeeze in there, barely enough room to squeeze through to sit even.

This is just some of the fresh offerings that they had that day. Oh by the way, I went to Daiwa twice during my stay XD it was that good.

Friendly chefs.

I was worried the grumpy obasan would not allow us to take photos at all, the last time we came and took out a camera or a phone to take pictures, she was like “NO NO CAMERA” -___- I was so upset then. But this time around I think they’ve completely relaxed that rule. People around me were taking pictures to their hearts content!

And so I started to order:

Akami (the leanest part of the tuna) and Tai. Large slabs of fresh, fresh fish, perfectly marinated with soy sauce and a dab of wasabi. You don’t actually need to pour more soy sauce into the little saucer. As a maguro lover, I absolutely loved the temperature, texture, and taste of their maguro. The sushi rice is of the sticky short grained variety that Japanese rice is expected of. Delicious. I rarely order tai (red snapper) but I thought I’d try it this time. The way that they slice the fish is also different. Did you realize that on the maguro you do not see any sinew? Compare this to a usual sushi joint, a maguro slice would probably consists of 4-5 bits of tuna joined together by sinew. Maguro without sinew like this one just melts in your mouth and you’re allowed to concentrate on the full flavour of the lean tuna. Whereas on the tai, the skin is left on and is cut in such a way so that you enjoy the taste and texture of this variety of fish. It was sweet and the best tai I’ve ever had.

A generous bowl of miso soup that comes with your meal, made with seaweed, little clams and lots of spring onions ❤

Next up, chutoro (semi fat tuna) and hirame (flounder).

Chutoro again, well sliced without sinew and laced with fat to make it richer than the akami, but not as buttery as the otoro. Still melts in your mouth XD Nice and thick slice there to satisfy my maguro craze. The hirame has more of a chewy texture which releases a subtly sweet flavor. Spend a little bit of time to chew on this so as to fully appreciate the taste of this. Would suggest to eat this first before heavier tasting fish like aji or maguro.

I forgot to mention, all of the fish come at room temperature, which is the perfect temperature (to me that is) to experience their natural flavours.

Then two orders of uni!! I had a little problem with this…. it was so tall and packed with uni that I couldn’t fit it into my mouth. I tried to take a bite out of it but the uni spilt out onto my hands T___T Then I learnt my lesson, please put the sushi into your mouth, uni side first, then stuff the rest of it in. Its a good problem to have =)

The uni was fresh obviously, and had no fishy smell. Just creamy, briny, meltingly amazing dollops of golden roe.

Then came the hamachi (Japanese amberjack), with a bit of its skin, and beautiful pink flesh. I had this fish fresh from the sea when I was at the Maldives and its flesh is indeed beautifully pink. Its taste is a little stronger than the other white fish I had, and is fatty too.

The next picture shows anago sushi (from my second breakfast at Daiwa…you didn’t think I could eat that much in one sitting did you? =p) which was nicely broiled and glazed with that sweet sauce. Really well done. 

And here’s another photo of chutoro and akami, as I forgot to take a picture of the otoro, which was mind blowingly good. Absolutely buttery and melt in your mouth.

I need to go back soon. When I think of all the expensive restaurants I’ve been to in comparison to this sushi place at a smelly fish market? There is no comparison if you want to put value and quality together, Daiwa sushi wins hands down for me.

If you’re looking for a Japanese sushi breakfast, please do consider this place. Try not to come too late as I’m not sure when they will run out of fresh fish as they did once some years back at 11am!

Daiwa Sushi. 03-3547-6807. Tsukiji / Sushi. Tsukiji-Shijo 5-2-1 #6.

Closed on Sundays and National holidays (and some Wednesdays)

Opening Hours: 5.30am – 1.30pm

Truffles Part 1 – Carpaccio with trio of truffles

Tags

black truffle, black winter truffle, canned truffles, carpaccio, carpaccio with trio of truffles, carpaccio with truffles, fusion, sashimi, starter, tai, truffle oil, truffles, white truffle oil

So I decided to indulge in my newfound love for truffles. I ordered two black winter truffles and it arrived today! Super excited. Its now stored in rice in my fridge, and accordingly I placed eggs in the same container just to maximize the use of the truffles. My fridge smells like truffles now mmmm.

This is a dish I had at Aoki, a japanese restaurant in Singapore, and its pretty easy to replicate. It is also foolproof and perfect as a starter. The chopped canned truffle adds a little bite to the dish and the fleur de sel not only makes the dish look aesthetically pleasing, it also gives a briny crunch to the fish that, on many levels, is so different from your ordinary table salt.

Will be putting up several truffle-themed posts, this is just the first 😉

They’re pretty big aren’t they?

Ingredients

1 tbsp Truffle oil

Tai (sea bream) sashimi grade sliced thinly

Fleur de sel

1 summer black truffle from a jar

Generous shavings from a fresh black winter truffle

Instructions

1) Chop up your summer truffle into little chunks. Don’t mince it too finely as we want some texture to this dish.

2) Arrange the fish on the plate

3) Sprinkle the chopped truffle on top of the fish and drizzle the truffle oil.

4) Add shavings of black winter truffle on top and season with fleur de sel.

Enjoy the heady rush of truffle!

Sashimi Presentation

Tags

amaebi, fish, flowers, healthy, maguro, prawn, presentation, sashimi, sea urchin, shisamo, spring onions, tuna, uni

When it comes to Sashimi, there’s not much to talk about cooking. You just need to get your fish sliced and arrange it on a plate. Since I had some time to spare, I went hunting up some edible flowers from the market. It really makes a dish so pretty and fresh!! Just look at that picture!! Even took the ama-ebi (prawn sashimi) and arranged it nicely so that it fans out.

The uni was slightly tricky so I used it to fill in the spaces between the prawns. Then I placed the shisamo leaves (most times this will come together with your sashimi but if it doesn’t, you can buy it) at the edge of the plate and arranged the maguro (tuna) slices on it in a fan. Then I topped off the maguro with chopped spring onions before placing the flowers and petals randomly all over the plate.

Sashimi may be good on its own, but sometimes it tastes even better when the eyes are feasting as well ;p