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sushi e > Food > Flashcards

Food Flashcards

1
Q

Snapper

A

Freshly sliced snapper
•White sesame seeds
•White soy dressing (white soy + grape seed oil)
•salt, chives & lemon squeezed over

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2
Q

Kingfish

A
  • sliced Kingfish
  • hot olive oil poured over the raw fish
  • ponzu dressing (ponzu juice, soy, mirin, sake)
  • garnish: chives and ginger
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3
Q

Spicy scallop

A
  • micro herb salad
  • micro coriander
  • cherry tomatoes

Once the salad has been placed on the dish it is garnished with dressing:

 - fish sauce 
 - black sesame
 - chilli garlic
 - sesame oil 
 - soy sauce
 - rice vinegar
  • seared scallops
  • spicy black mountain Mayo: egg yolk, rice vinegar, chilli, garlic, bonito stock
    The Mayo is then placed on top of the scallops and then flamed just before serving.
    7 spices is them lightly sprinkled over: chilli, seaweed, black sesame, white sesame, ginger peel, orange peel, pepper
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4
Q

Salmon tartare

A

Firstly the plate has been garnish with 2 dressings :

  • wasabi miso and ponzu dressing
  • balsamic and grape seed oil dressing
  • raw mince salmon mixed with onion, lemon and mayo
  • cucumber
  • roasted pinenuts
  • micro shiso
  • salmon roe
  • Mustard cress
  • wonton chips
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5
Q

Tuna tataki

A
  • seared slices of tuna (then put in cold water)
  • Micro salad
  • tomatoes
  • baby coriander
  • yuzu dressing

Then garnished with chives, purple shiso and sesame seed

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6
Q

Miso soup

A
  • White miso
  • bonito stock
  • bean curd
  • shallots

–> not vegetarian

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7
Q

Spicy scampi miso

A

The scampi are boiled with heads in miso soup and served with a spicy chilli garlic sauce.
Garnished with green shallots

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8
Q

Tuna ceviche

A
  • micro salad mix
  • raw citrus marinated tuna
  • tomatoes
  • cucumber
  • dried onion flakes
  • jalapeño

Citrus dressing : lemon juice, garlic chilli bean sauce, chilli, white soy, onion, ginger, grape seed oil

–> great dish to recommend as it is very fresh and light just to balance it up with heavy rice dishes

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9
Q

Seaweed salad

A
  • wakame seaweed
  • tosaka seaweed

Dressing: sesame oil, sugar & soy

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10
Q

oysters

A

Sydney rock oysters

  • natural with lemon
  • ponzu dressing: salmon roe, cucumber & ponzu dressing
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11
Q

Gomae

A
  • spinach
  • sesame

Dressing: japanese sugar and dit sauce

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12
Q

Lettuce cups

A 
Classic Chinese dish. Traditionally made with chicken or pork mince. 
Sushi e version consist of: 
- tempura bug tail or crab
- avocado
- cucumber 
- tobiko 
- spicy mayo
- onion soy garlic dressing

Then placed in a iceberg lettuce cup

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13
Q

Edamame

A

Fresh sea salted soybeans in the pod

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14
Q

Agedashi tofu

A

Silken tofu which is deep fried

Served in a hot broth of dashi, mirin and soy

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15
Q

Prawn shumai

A

Steamed prawn dumplings with ponzu dipping sauce

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16
Q

Salt and pepper cuttlefish

A

Deep fried cuttlefish pieces tossed in our mix of garlic and spices
Served with wedge of lemon

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17
Q

Nigiri

A
  • come with wasabi inside
  • GF except : eel, egg
  • can be lightly flamed
18
Q

Where the fish is from

A
  • kingfish: SA
  • salmon: Tasmania
  • tuna: Sydney south coast
  • cod: WA
  • snapper: NZ
    Other fish are locally caught
19
Q

Blue swimmer crab and mango rice paper roll

A
  • blue swimmer crab
  • fresh mango
  • cucumber
  • mix cress
  • spicy miso sauce

Garnish with tobiko, coriander & lime juice

20
Q

Wagyu roll

A

Inside the roll, the wagyu has been pan-fried and cooked in teriyaki sauce
The raw wagyu placed in the outside of roll and flamed cooked

  • cucumber
21
Q

Nigiri

A
  • come with wasabi inside
  • GF except : eel, egg
  • can be lightly flamed
22
Q

Where the fish is from

A
  • kingfish: SA
  • salmon: Tasmania
  • tuna: Sydney south coast
  • cod: WA
  • snapper: NZ
    Other fish are locally caught
23
Q

Blue swimmer crab and mango rice paper roll

A
  • blue swimmer crab
  • fresh mango
  • cucumber
  • mix cress
  • spicy miso sauce

Garnish with tobiko, coriander & lime juice

24
Q

Wagyu roll

A

Inside the roll, the wagyu has been pan-fried and cooked in teriyaki sauce
The raw wagyu placed in the outside of roll and flamed cooked

  • cucumber
25
Q

Spider roll

A

Soft shell crab (deep fried in dusted corn starch)

  • jalapeño Mayo
  • cucumber
26
Q

Establishment roll

A
  • tuna
  • avocado
  • tempura crunch
  • cucumber
  • Mayo
  • black sesame seed on top
27
Q

Atlantic roll

A
  • the inside is salmon and cucumber

- the outside is covered in salmon and Mayo and flamed cooked. Finished with salmon roe.

28
Q

Dynamite roll

A
  • spicy tuna mix: 7 spices ( chilli, white sesame, black sesame, ginger peel, orange peel, pepper & seaweed ) sesame oil
  • cucumber
29
Q

Balmain bug roll

A 
Tempura bug tail
Avocado 
Cucumber
Spicy mayo
And shiso leaf
30
Q

Wagyu 7 score

A

The wagyu is firstly salt and pepper is added. This then seared in a pan and then to finished placed in the oven. To finished the wagyu is thinly sliced and garnished with fresh chives.

Sesame sauce : sesame seeds, miso, soy, onion, mirin, garlic, sake & sugar

Enoki mushrooms

–> ranger valley (northen NSW)

31
Q

Chicken teriyaki

A

The chicken fillets are placed into a pan with teriyaki sauce (= soy, sake, mirin & sugar).

The leftover teriyaki sauce is then brought to the boil in the pan and then drizzled over the chicken.

The teryaki sauce is made in a large pot along side with chicken carcasses.

32
Q

Miso cod

A

To start the miso cod is marinated in white miso (during 2 days. Sweet miso is imported from Kyoto).
To finish it is then grilled.

Slice white raddish which has been dipped in ponzu is placed to one side of the miso. 3 small dots of raw miso and sugar then placed along the other side (for additional flavour)

33
Q

Miso cod

A

To start the miso cod is marinated in white miso (during 2 days. Sweet miso is imported from Kyoto).
To finish it is then grilled.

Slice white raddish which has been dipped in ponzu is placed to one side of the miso. 3 small dots is then placed along the other side.

34
Q

Pork belly

A

Cubed of pork belly steamed for 6 hours then slowly braised.

Served with velvet potato puree, English spinach and sake mirin sauce.
And Japanese mustard on top.
Pork belly is from NSW (bongalow near Byron bay)

35
Q

Pork belly

A

Cubed of pork belly steamed for 6 hours then slowly braised.

Served with velvet potato puree, English spinach and sake mirin sauce.
And Japanese mustard on top.
Pork belly is from NSW (bongalow near Byron bay)

36
Q

Grilled scampi

A

Sweet miso is placed on top of raw scampi, and then grilled. Served with yuzu pepper sauce.

Yuzu pepper sauce: yuzu, pepper, egg, oil, seasoning

The texture of the sauce is very similar to Mayo. Very thick and the process of making it is the same as making Mayo

37
Q

Sashimi

A

This dish is w choice of either the guests or chefs fish selection
Presentation: ice, bamboo lead, fresh fish placed in areas over the plate, shiso leaf, wasabi, ginger (pickled in rice vinegar/sugar), daikon radish, bonito sauce, ponzu

38
Q

Tempura

A
  • 3 prawns
  • 2 cuttlefish
  • 7 Vegs: pumpkin, zucchini, eggplant, carrot, asparagus, shiitake mushroom, baby corn
    With this dish there will be one of each of the vegetables.
    In the veg tempura there will be 2 of each of the veg except for the eggplant only 1.

Tempura is served with hot ginger and reading dipping sauce

39
Q

Snapper tempura

A

5 snapper fillets
Yuzu miso sauce
Jalapeño salsa (tomato, Spanish onion, coriander, capsicum, chives, Tabasco, jalapeño and extra virgin olive oil

Fillets of snapper are tempura fried then served on a plate drizzled with yuzu miso sauce and then topped with jalapeño salsa

40
Q

Dashi

A

Stock made from komby (type of seaweed) and bonito flakes

41
Q

Ponzu

A

Citrus soy infused over time

42
Q

Yuzu

A

Type of citrus fruit

sushi e (3 decks)

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