Hands On Gourmet
 
 


“For centuries Japanese cuisine has been based on fresh individual flavors.

Delicate, fresh, clean and juicy is the best way I can describe this menu. On this journey,
we’ll show you how to work with seafood, roll out real live Udon noodles, render duck,
intensify sauces, make the perfect tempura batter and prepare sweet and tart cakes.”

 

Irasshaimase Snacks
Warm Edamame, pickled plumbs and carrots, salty snacks

Appetizer

Pork and Shrimp Gyoza
Handmade pot stickers with fried garlic, green onions and ponzu sauce.

Dynamite!
Chopped Maine scallops baked with green onions, Japanese mayo and spice.
or
Spicy Tuna Hand Rolls
Toasted nori, yellow tail tuna, sticky rice, shaved sweet onions and sesame oil.

First

Udon Noodles, Barbecue Duck, Dashi Broth
Handmade Udon noodles with sweet crisp juicy duck, shiitake mushrooms and sugar snap peas.

Main

“H.O.G. Bento Box”
Beef short ribs, tempura and green bean dengaku
Grilled beef short ribs, shrimp and yam tempura, miso glazed green beans and sticky rice.

Dessert

Brown Sugar Ginger Cake
With Troy Farms nectarines and whipped cream.

 

 
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© Hands On Gourmet 2004. All Rights Reserved. Photos: Joe Budd, Stephen Gibbs.

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