unagi don w/ a poached egg & cucumbers

This post that I have for you today isn’t so much a recipe as it is a how-to guide to plate the dish I have pictured for you below. All you need to make this happen is a ring mold!

IMG_20170413_215604_765

Ingredients:

  • white rice, cooked
  • cucumbers, coined
  • pre-grilled and vacuum-packed Japanese unagi in sauce, steamed to heat up
  • poached egg
  • salted seaweed sheets, sliced into strips
  • bubu arare rice cracker

Once you have all of the above ready, it’s a simple matter of layering! First put your ring mold down on the center of your plate and fill with white rice. Remove the ring mold and top the rice with the cucumbers, a slice of the unagi, and a poached egg. To the side, sprinkle a handful of the seaweed sheets followed by the rice crackers.

In the future, I would place the unagi and a spoonful of its sauce directly on top of the rice so that the rice can soak up the sauce. The cucumber ended up being an unwanted barrier that I picked out and ate first!

Sakagura (NYC, US)

Established in 1996, Sakagura has been a pioneer in introducing New Yorkers to the world of sake. We continue to be one of the top sake bars in the United States, attracting countless sake lovers from around the world. Our one-of-a-kind menu consists of over 200 kinds of carefully selected sakes, authentic tapas-style Japanese dishes, and homemade desserts. We are known for being a “hidden jewel” of Manhattan also because of our unique and hidden location. Come find us and transport yourself to Tokyo.

– Read more here

 By hidden, they are not kidding! You will find Sakagura at the basement level of an office building in Midtown that I walked past twice before entering. One of my close friends of 10 years treated me to a delicious dinner here to kick-off my birthday week! Two new table neighbors and almost 3 hours later, we walked out as happy as two girls who ate their way through the menu could be – aka, very happy 😛

Continue reading

ramen w/ pork belly, eggs, grape tomatoes, corn, seaweed & onions

Last night, I felt lazy and wanted to make a quick but filling dinner. And what is quicker/more filling than instant ramen? To fancy the dish up a bit, I decided to top it off with a few slices of pork belly, a soft-boiled egg, halved grape tomatoes, corn, seaweed, and finely sliced onion strips. Yummy!

My recipe for last night is as follows, but the dish is so versatile that you can add in any ingredients you would like and in any quantity!

ramen

Continue reading

beautiful dinner @ Kyo Ya (NYC, US)

IMG_6547

To show our gratitude to our amazing friends who hosted us for the month and a half while we were homeless (to sum up, we were in between leases for a month followed by many delays on the opening of our new home due to ongoing construction), Phil and I treated the two to a thank-you dinner at Kyo Ya, one of our new favorite restaurants! The entrance is a little hard to find, with you having to go down a flight of romantically lit stairs in the east village:

Continue reading