We had to get their Bara Chirashi Don (S$10), being the cheapest don on the menu and definitely one of the most affordable ones I’ve had. While some of us are more than willing to let the almost exorbitant prices slide, those who enjoy cheap thrills will be delighted to find Umi Nami in Holland Village offering Japanese dons from as low as S$10. On the other hand, while satisfaction is guaranteed at restaurants serving up an authentic Japanese fare, it often comes with a heavy price tag. Of course, you could get sushi or sashimi right off the shelves at your local supermarket, and it’s instant gratification at a low price no doubt, but we can probably all agree that sometimes supermarket sushi just won’t make the cut. Serve into individual bowls at the table with the wasabi and saved marinade (optional) on the side.Japanese food is a luxury.Cover the rice with ginger and sesame, followed by the tuna and radish.Drain (save some marinade in a small bowl for service optional). Mix well and let the tuna marinade in refrigerator for 10 - 15 minutes. Meanwhile, combine the tuna, the marinade and the sesame oil in a bowl.Transfer the rice to a large serving platter and let the rice cool down for 10 - 15 minutes. Remove both lids of Kamado-san, and quickly add the sushi-zu to the rice and gently and thoroughly fluff with a rice paddle.Turn off the heat and let it stand for 20 minutes.Cover Kamado-san with both lids and cook over medium-high heat for 13 - 15 minutes, or until 2 - 3 minutes after the steam starts puffing out of the top lid.*Option: Substitute 2 tablespoons of soy sauce with ayu fish sauce for more complexity and umami flavors. Remove from the heat and let it cool down, then keep refrigerated until ready to use. Turn down the heat and let it simmer for a few minutes. Also meanwhile, combine the soy sauce, mirin, and sugar in a small sauce pan.(You can heat it in the microwave for 25 - 30 seconds first to make it easier to dissolve.) Set aside. Meanwhile, combine all the ingredients for sushi-zu and mix until the sugar and salt are dissolved.Let the rice mixture soak for 20 - 30 minutes. Combine the rice and the water in Kamado-san, and add the mixed grains.Wasabi (freshly ground or paste from a tube) to serve. ![]()
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