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A spicy tuna roll is a makizushi roll that usually contains raw tuna, and spicy mayo or sriracha.The roll is often seasoned with Ichimi togarashi (ground red chile powder). The roll was invented in Seattle, Washington in the 1980s and is one of the more popular sushi rolls in the United States.
Katsu ika odori-don (活いか踊り丼, dancing squid rice bowl) is a Japanese dish consisting of a fresh squid atop either rice or noodles. Upon pouring soy sauce on the squid, it squirms ("dances") as the muscles react to the sodium in the sauce, in a similar manner to how frog legs twitch when being seasoned. [1]
A dynamite roll is a Makizushi type of Western-style sushi. It usually contains a piece of shrimp tempura , avocado, and cucumber. [ 1 ] It can also include proteins like salmon , crab , tuna, hamachi/yellowtail , vegetables like radish sprouts or oshinko , and garnishes like masago / tobiko (fish roe).
Kōrēgusu (Japanese: コーレーグス from Okinawan: 高麗胡椒 こーれーぐす kooreegusu, a type of hot chili pepper), also called kōrēgūsu (コーレーグース) and kōrēgusū (コーレーグスー), is a type of Okinawan chili sauce made of chilis infused in awamori rice spirit and is a popular condiment to Okinawan dishes such as Okinawa soba.
Tonkatsu sauce or katsu sauce is a Japanese sauce served with tonkatsu (pork cutlet). It is a thick ( viscosity over 2.0 pascal-second , per JAS Standard ) Japanese Worcestershire -type sauce. It is similar to a brown sauce (British Isles), and can include a fish sauce , tomatoes , prunes , dates , apples , lemon juice , carrots , onions , and ...
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice.
Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light brown color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.
Katsuobushi is in wood-like blocks.. The fish is beheaded, gutted, and filleted, with the fatty belly, which does not lend well to being preserved, trimmed off.The fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a half, depending on their size.