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Strathfield Good Food Guide : Strathfield Good Food Guide 2012
2012/2013 | 37 japanese Shop254,20-34AlbertRoad,Strathfield97643544 How long Have you been a cHef? I have been cooking for over 30 years now. I first began cooking by serving an apprenticeship at the Seoul Tokyu Hotel in Korea. I opened the Coogee Palace restaurant when I came to Australia. I opened Tami here in Strathfield in 2005. wHere did you learn to cook? I started cooking when I was quite young. I used to help my mother by cooking meals for the family. That’s when I really developed a love for cooking. What I enjoy about it is that it takes so little time, but it creates so much happiness. It makes me very happy to cook. wHat type of food do you serve? We serve a good variety of Japanese food here. Dishes such as sushi, sashimi, chicken teriyaki, tom katsu and udon soup. wHat is your speciality? Seafood is my specialty. I am very good at preparing sashimi without using water, which is much more difficult than the way most chefs slice it. My favourite fish is blue fin tuna and bar cod. We offer a wonderful seafood omelette. It’s pieces of salmon, egg, a little udon soup, and shallots. wHere do you source your ingredients from? We buy all of our seafood daily from the Sydney Fish Market. I have a talent for recognising the freshest fish. I can spot ourstrathfield.com.au salmon teriyaki you’ll need 200g salmon fillet (cut into 10 slices) 1/2 cup cornflour 1 tbsp vegetable oil For the teriyaki sauce: 20g seaweed 500ml water 1/2 white onion 2 knobs ginger, whole 1 apple skin 100ml soy sauce 100ml cooking sake or white wine 100g white sugar extra 1/2 sliced onion which fish has only just been caught – not all the fish at the market has been caught that morning. Our vegetables and herbs come from Flemington Market and our meat and chicken are from the Strathfield Butcher Shop. Chef@ tami restaurant metHod: Coat salmon slices lightly in cornflour. Add oil to skillet and heat on high. Fry salmon for 30 seconds on both sides until medium rare and drain. To prepare teriyaki sauce, boil water on high. Add seaweed, onion, ginger and apple skin. Boil for 10 minutes. Strain liquid and bring back to the boil. Add soy sauce, cooking sake and white sugar. Boil for 10 minutes. Mixture will reduce and thicken. Add extra onion to the pan and add salmon. Quickly add 2 tbsp teriyaki sauce and mix. Remove and serve with rice and salad. 36 | strathfield Good food Guide daniel kim what i enjoy about Cooking is that it takes so little time, but it Creates so muCh happiness
Food Guide 2011
Strathfield Good Food Guide 2013