Saturday, May 27, 2006

Fried Spicy Shrimp Roll

I was worried about how this would turn out, but it turned out great!

I made a Spicy Shrimp Roll, but before I cut it into pieces, I fried one side of the roll on a skillet with peanut oil and butter to make a crispy shell. Since I sprinkled on some sesame seeds on the roll, both the rice and sesame toasted up nicely.

Spicy Shrimp filling consisted of first cooking chopped shrimp with Togarashi, soy sauce, salt, and pepper. After cooling, I mixed it with scallions, mayo, Sriracha, and wasabi.

Friday, May 19, 2006

Philly Roll

What could be more "fusion" than a Philadelphia Roll? It's essentially a salmon roll with avocado, cucumber, and cream cheese. Be sure to cut the cream cheese when it's really cold. It's easier to cut into strips. Here was the prep work.

Having an assembly line ready to go is essential in sushi making. A sharp knife is important too.

I'm a big fan of smelt eggs. Rather than putting them in the rolls, I decided to just throw them generously on top.

Yes, this is how much I actually ate. I was hungry.

Reddi Chick BBQ

Reddi Chick at the Brentwood Country Mart is home to some of the best rotisserie chicken on the Westside. I know a lot of people are fans of California Chicken Cafe, and they definitely have good chicken too. But sometimes, you want some fresh-out-of-the-fryer french fries piled on top of your chicken.

Yesterday, I had their ribs and fries basket.

Reddi Chick
225 26th Street, Brentwood

Mongols Westwood

My roommate is a master at the art of Mongolian BBQ stacking. How it works is, you get an empty bowl and one trip to assemble your food. You start with the meats (usually sliced and frozen), then you load up your favorite vegetables. At the end you pile on some noodles and spices, and they cook it for you on a huge circular heated table.

If you stack your food right, you can easily make 3 whole meals out of your trip. Great for the budget conscious. Order one to go.

1064 Gayley Ave, Westwood

Monday, May 01, 2006

Hiro's Spicy Miso Soup w/ Dumplings

I mentioned in my last post that I bought a lot of dumpling wrappers. So I made more dumplings, but shaped them differently. I usually shape them this way when using them in soup.

For the soup, I made a shrimp broth using water, sake, and shrimp shells I saved in the freezer (Emeril always talks about shrimp broth, so I thought I'd try this). Cook dumplings in broth for 5 minutes. Add miso to taste. To make it spicy, I used Go-chu-jang. Add tofu and enoki mushrooms, garnish with green onions.


I bought a butt load of dumpling wrappers, so I went on a gyoza making rampage.

My filling consisted of:
Ground pork (the market ran out, so I chopped up a pound of pork chops in the chopper)
Napa cabbage, shredded (the key here is to add some salt, let sit for 30 minutes, then squeeze out the excess water)
Green onions
Soy sauce, Pepper, Ginger

I fried the gyozas with peanut oil in a skillet, then steamed them by adding water.

Dipping sauce:
Soy sauce
Rice wine vinegar
Green onions