IZAKAYA

A refreshing approach to meal time, using many things already in your fridge.

A few sauces, and broth concoctions, and before you know it, you have a spread to satisfy every picky eater.

NOODLES. Udon, Ramen, regular spaghetti, or a variety of gluten free noodles, will need to be cooked in a flavorful broth, tossed in one of our dressings, chilled, and ready for serving. We prefer a broth flavored from the sea.

–        Kombu – a strip or two of seaweed, dropped into a pot of boiling salted water

–        Bonito flakes – a handful, dropped into the pot of boiling water

–        Spring onions – a handful, chopped

SALAD DRESSINGS. A variety of dressings can be prepared to drizzle over the freshly steamed, or raw vegetables, cooked noodles, and seafood, or used as dipping sauces.

SWEET & SOUR DRESSING

–        Vinegar – ¼ cup – rice, coconut, or any vinegar you have

–        Sugar – ¼ cup

Place in a small saucepan, bring to a simmer to dissolve the sugar, cool, and add remaining ingredients.

–        Chili flakes – a pinch

–        Toasted sesame seed oil – 1/8 cup

–        Soy sauce – 1/8 cup

–        Spring onions – ¼ cup – finely chopped

SQUID DRESSING. An easy and favored dressing for squid. Simply sear the squid pieces in a tablespoon of oil, toss, and as soon as they become firm and a bit pink, take them off the heat, cool, and slice into bite size pieces and toss in this dressing.

–        Coconut milk – ¼ cup

–        Lime juice – 2 tablespoons

–        Coconut oil – 1 tablespoon

–        Garlic – 2 cloves – crushed

–        Chili peppers – a pinch

–        Fish sauce – 1 teaspoon (optional)

YAKITORI. Simply slice a fatty cut of beef thin. Place on small Hors d’oeuvres size bamboo sticks. Sprinkle course sea salt onto a hot griddle, and sear both sides of beef. Do not overcook.

VEGETABLES. Freshly cut vegetables of your choice, but do try to cut them at a sharp angle, which exposes the maximum center of the vegetable. If you are using daikon radishes, shave them into a large mound, with a vegetable peeler. Some of your vegetables you will want to leave raw, while others will look their best if they are quickly steamed, taking care to leave them crunchy.

Be creative. Use small plates and bowls. Scatter a variety of seafood, meat, and vegetarian plates on your table. Pour a slightly chilled cup of sake and enjoy a delightfully refreshing summer meal!