Izakaya Sakura Yakiniku With Oroshi Ponzu Sauce Recipes

IZAKAYA SAKURA YAKINIKU WITH OROSHI PONZU SAUCE

Steps:

• Combine daikon, ponzu sauce and green onions. Set aside.
• Marinate beef in sake, soy sauce, ginger juice, salt, sesame oil and mashed garlic for 5 minutes.
• Oil and heat a saucepan. Add the marinated meat in the pan and stir fry for 2 minutes.
• Serve the meat on a plate. Top with grated daikon mixture.

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.

IZAKAYA SAKURA DUNGENESS CRAB WITH PONZU DIP

Steps:

• Boil water in a large saucepan; add salt and sake. Use as much water as possible and keep the salt concentration at 3% so that it is similar to seawater.
• Clean the live Dungeness crab under running water by using a scrubbing brush or tawashi. Let the crab hold some wooden chopsticks, since it may pinch you otherwise.
• Put the crab in the boiling water. After the water returns to a boil, let it cook for 12 minutes. Do not overcook.
• Take out the crab and cool down under running water.
• Take off legs. Make a cut line on leg shells and place on serving plate.
• Remove the carapace from the body. You may stick your thumb into the hole between the body and the carapace at the back of the crab, then remove gently.
• Remove and discard the spongy, inedible gills from the side of the body and the black guts from the middle of the body.
• Fold the crab in half to crack the body into two parts. Use chopsticks or a crab fork and take off the white meat that forms in clusters divided by thin sections of shell.
• Place the meat in a small serving bowl. Serve with ponzu dipping sauce.