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Strathfield Good Food Guide : Strathfield Good Food Guide 2013
ourstrathfield.com.au 2013/2014 EDITION | 37 JAPANESE 203ConcordRoad,NorthStrathfield97430203 Where did you learn to cook? I began cooking five years ago at another Japanese restaurant. What are you earliest memories of food? I’m Korean and it’s an important part of my culture to cook in the family. I would often cook for my family when I was younger. How long have you been a chef? I became a chef when I moved to Australia. I am a pianist and it was a natural progression to sushi chef because I am very good with my hands. What type of food do you serve? We have a wonderful array of sushi and fish. Our bento boxes are very popular. We even have a kids’ bento box and “learner ” chopsticks. What is your most popular dish? The chicken with teriyaki sauce is one of our most popular dishes. Our customers order it as a stand-alone dish and it’s also in our bento boxes. Our sushi and sashimi are standouts. We also have great inside-out sushi rolls that are really popular. The oyako don, which features pan-fried chicken with an egg sitting on a bed of rice, is also popular. Where do you source your ingredients? We need the highest quality fresh fish, so we go directly to the Fish Market every morning. Chicken with teriyaki sauce YOU’LL NEED 4 chicken thigh fillets (skin on) 3 tbsp soy sauce 11⁄2 tbsp mirin 11⁄2 tbsp sake 11⁄2 tbsp white sugar 1 garlic clove, crushed 1 tsp grated ginger 1⁄2 cup potato starch 1 capsicum, sliced 1 carrot, sliced 1 zucchini, sliced 1 broccoli floret 1 brown onion, sliced 1 cup sliced cabbage We buy our fish whole – we don’t even get it scaled at the market. We do it all here to ensure its freshness. Our vegetables are from Sydney Markets and the purple sweet potato we use is from Hawaii. Where else do you like to eat? I like to occasionally eat at Abhi’s Indian restaurant on Concord Road and, for Vietnamese, I travel to Miss Chu in Darlinghurst. Chef Yume Sushi METHOD Combine soy sauce, mirin, sake, sugar, garlic and ginger and pour over chicken. Leave to marinate for two to four hours. Remove chicken fillets and coat with potato starch. Pan fry with vegetables and add remaining teriyaki sauce. Serve with steamed rice.
Strathfield Food Guide 2015
Strathfield Good Food Guide 2012