Category: Uncategorized

Kaiseki Dinner – 1/30/2016

Zensai

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Green Bean & Sesame Sauce Oshitashi Datemaki, Crackers Preserved Bonito, Clam & Small Fish from Tokyo; Pickled Turnip

Sashimi

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Hirame Usuzukuri, Uni, Fresh Wasabi, Shiso

 

Osuimono

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Kai Soup: Scallop, Clam, Carrot, Mizuna, Dashi

 

Agemono

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Agedashi Tofu: Fried Tofu, Daikon, Ginger, Scallion, Savory Sauce

 

Sunomono

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Kanisu: Crab, Cucumber, Lettuce, Ginger, Seasoned Vinegar

 

Yakimono

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Broiled Ebi, Wasabi Sprout Hamachi Teriyaki Simmered Kabocha

 

Omen

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Kake Soba: Soba, Scallion, Dashi-Kaeshi Broth

 

Aisumono

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Plum Wine Ice, Preserved Tangerine Rind, Preserved Plum

 

Dezaato

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Profiteroles

 

How To Make Braised Lamb Shanks

Assemble ingredients.
Assemble ingredients.
Dredge shanks in flour, salt and pepper. Mince spices. Measure out liquids. Chop vegetables.
Dredge shanks in flour, salt and pepper. Mince spices. Measure out liquids. Chop vegetables.
Heat a Dutch oven. Cover the bottom generously with olive oil, then brown the shanks on med -high flame 4 minutes.
Heat a Dutch oven. Cover the bottom generously with olive oil, then brown the shanks on med -high flame 4 minutes.
Cook other side four minutes. Then any shorter edges 2 minutes each.
Cook other side four minutes. Then any shorter edges 2 minutes each.
Remove the lamb, replace with the vegetables, on medium 10 minutes.
Remove the lamb, replace with the vegetables, sauteeing on medium 10 minutes.
Add the liquids and the spices and bring to a boil.
Add the liquids and the spices and bring to a boil.
Add the lamb shanks back in.
Add the lamb shanks back in.
Let it simmer.
Let it simmer.