July 8, 2010
Shishito peppers tempura Total time: 30 minutes Servings: 4 Note: You can serve the shishito peppers with salt or with a tempura dipping sauce. This recipe is also good with sugar snap peas. This recipe requires a 4- to 5-quart pot, preferably cast iron, or a tempura frying pan. 20 whole shishito peppers 11/4 cups cake flour 2 tablespoons cornstarch, more if needed 1 cup ice cold water 1 egg Canola, peanut or corn oil, for frying Dipping sauce, for serving 1. Prepare the peppers: Cut a small slit along the length of one of the peppers, preferably running along a rib. Cut a small crosswise slit along the top of the lengthwise slit to form a "T" shape.
July 8, 2010 |
It's farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to grate and put in the dipping sauce; it's like a sauce within the sauce that heats and aids digestion. Across the way, I see a mound of haricots verts. I buy a handful. Next to them are breathtakingly beautiful squash blossoms. I get a dozen. My tote bags fill up quickly. The baby carrots look irresistible too. I love to deep-fry them whole, including the young leaves.
May 20, 2010 |
A queue of naked noodles waits to be dressed with delicate daikon sprouts, quivering poached eggs and oil-slicked strips of blackened bell pepper. Ingredients are plucked from bowls, plates, bottles and jars and laid onto the loose nests of udon, each shard of seaweed and ring of green onion in its right place. Lomita's Oumi Sasaya is a noodle house of seemingly effortless elegance, minimalism maximized to the fullest. It's a feat achieved in the details. Here, waitresses pour pitchers of broth with one hand guarding against even the smallest splash, and hourglasses accompany orders of hot sake, which aren't to be sipped until the last grain of sand tumbles down to the dune below.
May 19, 2011 |
At the Lazy Ox Canteen on the edge of Little Tokyo, the happy clamor of downtown denizens tucking into chef Josef Centeno's Ox burgers, crispy pig's ears and brick-roasted mussels leaks out the door into the street. But Lazy Ox is no longer the only restaurant on the block. Next door is a second restaurant from Centeno's partner Michael Cardenas. By day, Cardenas is still an integral part of Innovative Dining Group (IDG), founders of Sushi Roku, BOA and more. By night, he's the force behind Aburiya Toranoko, the onetime Matsuhisa general manager's take on izakaya , or Japanese pub food, one with a distinctly urban, hip-hop vibe.
September 22, 2012 |
In Los Angeles, your next great meal could be anywhere, from a pop-up installed in an art gallery to the truck parked outside the place where you get coffee in the morning. If you've been here awhile, you almost expect your bliss to come from that place in the mini-mall next to the dry cleaners. But in the rush to quantify banh mi specialists and loncheros , the Japanese supermarket food court - that bastion of quick-service sushi and reliable fried pork, omelet rice with ketchup and octopus fritters squirted with Kewpie mayonnaise and sprinkled with dried bonito shavings - is often overlooked.
May 20, 2010
Oumi Sasaya Location: 2383 Lomita Blvd., Suite 101, Lomita, (310) 530-4661 (reservations not accepted), http://www.oumisasaya.com . Price: Udon plates and soups, $7.50 to $12; udon-suki, $18 to $28; dinner entrees, $5.50 to $14; salads and sides, $1.20 to $9.50. Best dishes : Sesame chicken tempura udon, tororo udon with beef and dou ban jiang , curry udon soup with shrimp and mochi tempura, udon- suki , beef and vegetable tagine.