Best Izakaya Sakura Broiled Saba With Green Onion Sauce Recipes

IZAKAYA SAKURA BROILED SABA WITH GREEN ONION SAUCE

Steps:

• Mix chopped green onion, ground ginger, rice vinegar, sesame oil and sugar to make sauce.
• Cut saba filet into three pieces (makes 6 pieces total). Sprinkle with salt.
• Broil saba until cooked through, about 5 minutes per side.
• Serve saba on a plate (or on sliced cabbage) and cover with the sauce.

MIYABI JAPANESE ONION SOUP

Steps:

• Combine beef and chicken stock in a pot.
• Add carrot, onion and garlic.
• Bring to a boil, lower heat, cover pot and simmer for 30 minutes.
• Discard the carrot, onion and garlic and strain the soup through cheesecloth.
• Place a small amount of each of the green onions, mushrooms and french fried onions in serving bowls and ladle the broth over them. Serve.

IZAKAYA SAKURA TERIYAKI CHICKEN

Steps:

• Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
• Heat saucepan, place chicken in pan and cook both sides until golden grown.
• Wipe off excess oil with a paper towel.
• Add sake/soy sauce mixture. Cook until liquid is mostly gone.
• Remove chicken from saucepan and place on plate.
• Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with sauce.

GREEN ONION TARTAR SAUCE

Steps:

• In a small bowl, combine all ingredients. Refrigerate until serving.

IZAKAYA SAKURA KINPIRA GOBO

Steps:

• Peel gobo (burdock root) and carrot and cut into short, thin strips. Soak the.gobo strips in water for 5 minutes and drain well.
• Heat vegetable oil in a saucepan, and stir-fry gobo for 2 minutes. Add carrot strips in the pan and stir-fry together for 3 more minutes.
• Add water, sake, mirin, sugar and soy sauce, and cook until the liquid is gone.

IZAKAYA SAKURA SAUTEED SMELT AND MARINATED SWEET ONION

Steps:

• Finely slice a sweet onion. In a bowl, mix olive oil, rice vinegar and the onion slices.
• Lightly season the smelt with salt and pepper. Sprinkle flour over the smelt.
• In a large frying pan, grease a skillet with vegetable oil and sauté smelt on both sides for about 3-4 minutes each.
• Serve the sautéed smelt with marinated onion on the side. Mix the onion with daikon sprouts for color.

IZAKAYA SAKURA NIKU JYAGA (JAPANESE BEEF STEW)

Steps:

• Thinly slice the sirloin steak. Cut potatoes into 4 pieces each and soak in cold water. Cut carrots into bite-size pieces.
• Cut shirataki into 2-inch lengths. Cut onion in half top to bottom, slice into half rings.
• Heat vegetable oil in a skillet. Stir-fry beef lightly. Add potatoes, carrots, onions and shirataki and continue stir-frying.
• Add dashi and cook until potatoes are tender. Add sake, sugar, mirin and soy sauce. Cook over medium heat for 15 minutes or until liquid is half gone.
• Turn off the heat and let it sit for more than 15 minutes to allow vegetables to soak up the flavor.
• Re-heat the pan and serve in a bowl. Sprinkle with chopped green onions on top.