Hot Kitchen Apps Flashcards
MISO SOUP
Traditional savory Japanese soup with scallion, tofu and seaweed.
“Dashi” stock is made with bonito (skipjack tuna) and konbu (kelp). Then the tofu, wakame seaweed, and scallion is added. Miso paste is served on the side.
When serving to a guest, instruct them to mix in the miso according to taste.
Runner brings the spoon.
Allergies: FISH, SOY, SCALLION
VERY FAST (1-2 min) Gluten Free
WAKAME
Green seaweed salad with sesame dressing.
Made in Japan, contains kikurage mushroom, red chili flake, sesame seed and oil, soybean oil, corn additives.
Not made in house. Ordered from Japan.
Allergies: FISH, SOY, MUSHROOM, SESAME
VERY FAST (1-2 min) Vegan/Vegetarian
HOUSE SALAD
Mix of fresh greens, carrots and avocado tossed with our house made carrot-ginger dressing and topped with sesame seeds
Chopped romaine lettuce, iceberg lettuce, watercress, and shredded carrots tossed with our house ginger dressing (ginger, carrot, rice vinegar, orange, soybean oil, soy sauce, celery, onion) and topped with avocado, scallions and sesame seeds.
The carrot & greens mix cannot be altered or substituted. i.e. we can’t do this salad “no carrots” or “no watercress”
Allergies: GLUTEN, SOY, ONION, SCALLION, SESAME
FAST (2-8 min)
Vegan/Vegetarian
GF: No Dressing
Hearts of Palm Salad
Crunchy fresh hearts of palm and Japanese peaches with a sweet and refreshing yuzu honey vinaigrette
Japanese “tsukimomo” mini peaches are pickled in sugar syrup.
Yuzu honey vinaigrette is made with yuzu, honey, olive oil, gluten free soy sauce, and vinegar.
Garnished with chopped shiso leaf and microgreens.
FAST (2-8 min)
Vegan/Vegetarian
Gluten Free
Mushroom and Asparagus Salad
Mix of mushrooms and white asparagus sauteed tender with butter soy, finished with parmesan and truffle oil
Sauteed maitake mushroom, black trumpet mushroom, and white asparagus with butter soy, shaved parmesan and truffle oil. Garnished with micro shiso leaves.
FAST (2-8 min)
Vegetarian
Gluten Free
EDAMAME
Steamed green soybeans in the pod sprinkled with Maldon sea salt.
Can be made spicy by adding shichimi.
Runner brings a bowl for discarding shells.
SOY, shares steamer with shellfish
FAST (2-8 min)
Vegan/Vegetarian
Gluten Free
SHISHITO
Mild peppers roasted with sea salt.
Tossed in blended oil (olive oil and vegetable oil) before roasting. About 1 in 10 are spicy, more when they are in season in the summer. Sea salt is Maldon Salt.
Runners bring a bowl for discarding stems.
FAST (2-8 min)
Vegan/Vegetarian
Gluten Free
CRISPY RICE
Box pressed sushi rice fried crispy and topped with spicy tuna, avocado and eel sauce
Box pressed sushi rice (rice cooked with kelp, rice vinegar, salt, sugar) is deep fried. A layer of chopped spicy tuna (tuna with spicy masago mayo) and avocado cream (avocado puree, lime juice) on top. Cut into 6pc. Drizzled with eel sauce on top.
It cannot be made with any other fish.
FISH, FISH ROE, EGG, GLUTEN, SOY, SESAME, shares fryer with shellfish
FAST (2-8 min)
CRISPY BRUSSEL SPROUTS
Flash fried brussel sprout leaves tossed in miso butter and topped with crunchy kimchi rice seasoning
Brussel sprout leaves are pulled apart and fried, then tossed in miso butter (miso, butter, sake, mirin, brown sugar) and garnished with kimchee flavor furikake “rice seasoning” and topped with ito togarashi (dry red chili strings).
Furikake has a lot of ingredients, including allergens: cabbage, chili, shallot, onion, ginger, anchovy, sugar, potato, sesame, corn starch, horseradish, seaweed, lactose, paprika, etc.
DAIRY, SOY, FISH, SESAME, ONION, GLUTEN, shares fryer with shellfish
VERY FAST (1-2 min)
Vegetarian: no sauce
Gluten: no furikake
ROCK SHRIMP TEMPURA
Bite size rock shrimp bites fried in tempura batter crispy and served with a creamy shiso aioli on the side.
~4oz shrimp
Tempura batter: flour, corn starch, white pepper, baking powder
Served with lemon wedges, maldon salt, and shiso aioli topped with scallion.
Shiso Aioli:
GLUTEN, EGG, SHELLFISH, scallion, soy (in mayo)
FAST (2-8 min)
WAGYU GYOZA
House made wagyu beef dumplings pan seared and finished with a spicy, savory tobanjan sauce
5 pieces Ground A3 wagyu seasoned with scallion, garlic, ginger, tofu, soy sauce, tobanjan, and pan seared. Served with tobanjan sauce and goma sauce and garnished with micro greens. Gyoza wrapper contains wheat, gluten, lactose.
Tobanjan sauce: tobanjan, yuzu juice, soy sauce, lime juice, sugar, ginger, garlic
Tobanjan is fermented broad bean, soybean, and chili paste.
Goma sauce: sesame paste, sugar, soy, orange juice, mayo, rice vinegar
SCALLION, GARLIC, SOY, GLUTEN, SESAME, EGG
FAST (2-8 min)
CRISPY CAULIFLOWER
Crispy battered and fried cauliflower bites with a savory tonkatsu sauce and topped with celery ribbons
Batter is same as fried chicken: egg white, matzo meal, flour, cornstarch
Topped with celery ribbons and scallions.
Tonkatsu sauce: soy sauce, worcestershire, dried prunes, dried chili, tomato paste, sugar. Sweet & savory.
EGG, GLUTEN, shares fryer with shellfish
FAST (2-8 min)
Vegetarian
ROASTED GREEN BEANS
Blistered green beans seasoned with a fragrant sweet mustard soy sauce and chili and topped with bonito flakes and walnuts
Bonito flakes = Dried, smoked and flaked flesh of bonito, a fish in the tuna family
Sauce contains soy sauce, garlic, dried chili, Japanese sweet mustard.
SOY, GARLIC, FISH, NUTS
MODERATE (8-12 min)
GLUTEN FREE
WATERMELON SHISHITO SUNOMONO
Roasted shishitos and diced watermelon tossed in a sweet and tangy vinegar sauce called Amasu
Also dressed with sesame seeds.
Amasu is vinegar, sugar, salt.
SESAME
FAST
VEGAN GLUTEN FREE
GINDARA SAIKYOYAKI
Buttery 5oz filet of black cod marinated in a sweet miso paste and baked until soft and tender
Gindara = cod
Saikyoyaki = miso marinated and baked
Marinated with miso, sake, mirin, sugar for 3 days and finished with more of the marinade basted on top. Baked in the oven. Garnished with pickled ginger stem.
SOY, FISH
MODERATE (8-12 min)
GLUTEN FREE
FRIED CHICKEN
Crispy fried half a chicken dusted with a special spicy seasoning blend and served with wasabi honey and momiji hot sauce.
A half chicken bone-in including a piece of breast, wing, thigh, drum.
The batter is egg white, matzo meal, flour, cornstarch. It is dusted with a spice blend of shichimi togarashi, cayenne pepper, and paprika. Garnished with more of the spice blend on the plate and watercress. Served with a side of wasabi honey sauce.
Shichimi contains chili, sesame seed, hemp seed, seaweed, orange peel, etc.
Server preset silverware, oshibori, and bring hot sauces to table.
EGG, GLUTEN, shares fryer with shellfish VERY LONG (~20 minutes)
LAMB RIBS
A rich rack of lamb ribs seasoned with a spicy, savory gochugang marinade is braised until it is fall-off-the-bone tender and finished on the grill.
Braised tender then finished on the grill. Sauce is gochujang (Korean chili paste) rice vinegar, garlic, ginger, onions, soy. Served with house made spicy pickles on the side.
Server preset silverware, oshibori.
GLUTEN, SOY, ONION
LONG (15-20 minutes)
OXTAIL FRIED RICE
A rich and meaty stir fried rice with tender oxtail meat, daikon radish, shiitake mushrooms and fresh scallions. Enjoy it with our momiji hot sauce!
Daikon and shiitake are braised in sake, sugar, soy, mirin.
Oxtail braising liquid: bonito-konbu dashi, mirin, soy, sake.
Rice is seasoned with sesame oil, mirin, usukuchi soy. Topped with a folded omelet with roasted bone marrow and dashi. Garnished with scallion on top. Half size order available.
Oxtail is already prepped braised and cannot be made gluten free.
Server preset rice bowls & spoons and bring hot sauces.
GLUTEN, SOY, FISH, SESAME, EGG, SCALLION
MODERATE (8-12 minutes)
VEGETABLE FRIED RICE
Stir fried rice with mix of vegetables and topped with a crispy fried poached egg. Try it with our momiji hot sauce!
Vegetables are zucchini, yellow squash, onion, corn, nappa cabbage, fresh shiitake mushrooms, garlic, carrots.
Seasoned with sesame oil, mirin, soy sauce, white pepper. Topped with a poached egg that has been panko breaded and fried and garnished with kaiware sprouts. Half size order available.
Server preset rice bowls & spoons and bring hot sauce.
GLUTEN, SOY, SESAME, EGG, SCALLION MODERATE (8-12 minutes) Vegetarian Vegan: No egg GF: no egg no soy
DUCK FRIED RICE
Stir fried brown rice with a tender confit duck leg, jujube sauce, and a soft poached egg.
Jujube = korean dates.
Jujube gastrique (sauce) is made with jujube, sake, soy, ginger, sugar, vinegar.
Rice is stir fried with garlic, carrot, onion, soy, and the jus from cooking the duck.
Duck leg is confit then deboned.
Topped with kaiware sprouts.
Server preset rice bowls & spoons.
HALF SIZE NOT AVAILABLE
GLUTEN, SOY, EGG, ONION, GARLIC
MODERATE (8-12 minutes)
SHORT RIB YAKINIKU
Boneless short rib marinated in a flavorful Japanese bbq marinade and grilled, served sliced with roasted Okinawan sweet potatoes.
5-6oz
Yakiniku means “grilled meat”
Marinade is nashi pear, onion, soy sauce, sugar, garlic.
Prepared to about medium in temperature, but we don’t normally take a temp because the steak is very thin and it is impossible to properly temp.
GLUTEN, SOY, ONION, GARLIC
MODERATE (8-12 minutes)
TONKATSU BBQ PORK RIBS
Rack of pork ribs smoked and then finished on the grill with a sweet and savory Japanese style sauce called Tonkatsu.
Served with house made spicy pickles on the side.
Tonkatsu sauce: soy sauce, worcestershire, dried prunes, dried chili, tomato paste, sugar. Sweet & savory.
MODERATE (8-12 minutes)
MISO CURED RIBEYE STEAK
10oz ribeye steak cured in miso paste for a couple days to draw out excess moisture, season it, and concentrate the flavor. Cooked to your desired temperature on the grill and served with roasted leeks on the side.
\SOY
MODERATE to LONG depending on temperature (8-20 minutes)
