Descriptions: Entrees Flashcards
(14 cards)
Black Cod Miso
Black cod marinated in white miso (shiro miso, sugar, sake and egg) broiled and served with su miso (mustard, rice vinegar, light soy and shiro, which is white miso base), sweet Budomame (black beans cooked in sugar, water), thinly sliced pickled bell peppers (sugar, rice vinegar, julienne ginger, hot oil).
Morimoto Surf and Turf
Turf: 4 oz grilled Kobe tenderloin (coated in black pepper, black sesame, coriander, cardamom, chipotle, salt) cooked to temp and sliced.
Surf: 4 oz Hamachi (yellowtail) sashimi sliced into ribbons, rossed in chili oil and served atop of avocado, red onion, jalapeno, cherry tomatoes, lime juice and micro cilantro. (yuzu soy on the side, tossed tableside). Served with baby fingerling potatoes tossed in butter, thyme, star anise, garlic, salt and pepper.
Take a temp!
Lemon Konbu Brined Chicken
Konbu brined chicken (lemon, salt, konbu, rosemary, thyme, and water), served with carmelized carrot curry puree (carrots, Madras Curry, garlic puree, harissa, rice vinegar, grape seed oil), pickled Romanesco (Romanesco, pineapple juice, apple cider vinegar, sugar salt, thai chili), and garnished with Micro Shiso and Green Garlic.
Koji Marinated Chilean Sea Bass
Wild Chilean sea bass (Patagonian Toothfish) marinated in koji, soy and mirin. Grilled and served atop a shanton nage with steamed spring vegetables. Garnished with pea shoots, baby shiso and chives.
Cannot be made gluten free.
Prime Dry Aged New York Strip Loin
12 oz. certified black angus dry aged strip steak. Served with a dashi soy sauce and freshly grated wasabi. Accompanied with tempura vegetable stack & hot mustard aioli (for dipping).
Seafood Tobanyaki
King crab leg (4-5oz.), head-on prawns (2), Manilla clams (3), scallops (2), oyster mushrooms, baby bok choy, butter adn sake are heated in a toban pot over direct flame. Light soy and fresh lime juice are added. Dish can be modified for vegetarian guests. Served with steamed sticky rice (Chinese soup stock, sake, oyster sauce, sugar) in a lotus leaf.
Duck Duck Duck
Duck prepared three ways: Madras-curry marinated Peking duck breast seared and cooked to med-rare with mandarin oolong reduction, braised lotus root and caramelized mango. Duck confit (slow braised duck leg cooked in its own fat) fried rice with currants, sansho pepper, cabbage, carrot and turnip. Rice is topped with a sunnyside-up duck egg.
Ishi Yaki Bop - Buri
Morimoto’s variation on the classic Korean Bibin Bop. This dish is cooked tableside in a deep stone bowl. The bowl is filled with house polished white rice, topped with royal fern, julienne daikon and carrots, spinach and egg yolk. It is finished with lightly marinated buri (adult yellowtail) and julienne nori (seaweed). Served with a yuzu pepper paste. The fish is cooked on the inside of the hot bowl and relayered after all ingredients have been prepared together. Sauce is a sweet sesame soy and shiso sauce (sesame seeds, sesame oil, ginger, garlic, soy, mirin and shiso).
Ishi Yaki Bop - Kobe
Served with 4 oz top-sirloin kobe beef (marinated in bop sauce), pickled mushrooms, pickled cucumbers, and spinach. The bowl is filled with house polished white rice, topped with royal fern, spinach and egg yolk. It is finished with lightly marinated kobe and julienne nori (seaweed). The beef is cooked on the inside of the hot bowl and relayered after all ingredients have been prepared together. Sauce is a sweet sesame soy and shiso sauce (sesame seeds, sesame oil, ginger, garlic, soy, mirin and shiso).
Crispy Rainbow Trout
Farm raised rainbow trout (PA) served head to tail; deboned - dusted in flour and fried. Mapo tofu chili sauce (NO pork!! Even though this type of sauce traditionally contained pork). Topped with pickled daikon and carrot, shredded cucumber and cilantro.
Arctic Char
Pan roasted Arctic Char (6oz) with salmon skin spice (crispy salmon skin, ichimi, salt), soy honey vinaigrette (soy sauce, yuzu juice, honey), marinated ikura (dashi, sake, light soy), watercress puree (shallots, garlic, watercress, green bell pepper, orange and lemon zest, spinach salt and dashi), and pickled radish (rice vinegar, sugar, and salt).
Wasabi Fried Rice
Rice seasoned with wasabi-seasoned furikake (sesame seeds, chopped seaweed, wasabi, sugar and salt) and stir fried with (chicken) egg.
Sake Butter Sauteed Japanese Mushrooms
Exotic mushrooms in a sake soy glaze topped with shiso.
Shishito Peppers
Grilled Shishito Peppers tossed with white miso vinaigrette (white miso vinaigrette with saikyo miso, dijon mustard, dashi, lemon juice, blended oil, ginger oroshi(grated), and garlic paste. Topped with pickled shallots (rice vinegar, red wine vinegar, sugar, and shallots) and finished with Itogaki (shredded) bonito and maldon sea salt.
Can be made vegetarian only if both bonito and vinaigrette (dashi) are omitted.
