Grilled miso chicken

Ingredients:

• 2 tablespoons light soy sauce (usukuchi shoyu)
• 2 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons light miso
• 2 green onions, crushed and slivered
• 1 teaspoon minced ginger root
• 1 garlic clove, minced
• 8 boned chicken thighs, skin intact
• 1 tablespoon seven-spice powder (optional)

Chawan-mushi (egg custard)

Ingredients:

• 3 eggs
• 2 3/4 cups cooled soup stock [chicken stock + fish-based stock (powdered or liquid form acceptable) + dash of sake and soy sauce]
• 4 slices of gu (filling, such as fishcake, shiitake mushroom, or chicken breast, parboiled)
• 4 cilantro leaves (also known as chinese parsley)

Inside-out California Rolls

Ingredients:

• Clingfilm
• 3 half-size sheets seaweed paper
• 1 quantity sushi rice
• Japanese horseradish
• Thinly sliced cucumber
• Flesh of 1 avocado
• 150g / 5 oz crab meat
• Toasted sesame seeds and roe (optional), to garnish

Baked Onion Chicken Thighs with Umeboshi and Shiso

Ingredients:

• 6 tablespoons extra virgin olive oil, plus additional for the baking dish
• 1 large onion, minced
• sea salt
• fresh coarsely ground black pepper
• 10 umeboshi, pitted
• 20 shiso leaves, chopped, 1 tablespoon reserved
• splash of sake
• 1 pound (450g) boneless, skinless chicken thighs

Ochazuke with Salmon Flakes

Ochazuke is a dish in which hot tea is poured over cooked white rice topped with a few simple ingredients. It is a deceptively simple yet extremely tasty dish beloved by all Japanese. Ochazuke can be enjoyed as a light meal or snack at any time of day, and it is extremely easy to prepare. All you need to do is put some simple ingredients on a bowl of hot white rice and pour a cup of tea over it.
Of course, the flavor of the dish will improve if you are particular about the rice, the type of tea, and the topping. Favorite Japanese toppings are pickled plums (umeboshi), dried sea laver (nori), grilled salmon, soy-simmered fish and seaweed, tempura, broiled eel, and so on. Alternatives from Western cuisine are grilled chicken, grilled salmon, pickled cucumber, smoked salmon, and oysters marinated in oil.
Various seasonings can be added for flavor, such as sesame seeds, Japanese horseradish (wasabi), or freshly grated ginger. Ochazuke is normally served in a bowl large enough to hold the rice and a generous amount of tea. Individual salad bowls, large breakfast cups, or cereal bowls are good substitutes.

Ingredients:

• 1/2 salmon steak
• salt to taste
• 1 1/2 cups hot water
• 1 1/2 tsp sencha, bancha, or hojicha [green tea]
• 1 bowl warm cooked rice
• 2-3 trefoil (mitsuba), cut into 1 1/2-inch (4-cm) lengths
• 1 tbsp croutons or any crunchy cereal
• Japanese horseradish (wasabi), optional

Blowfish Sushi To Die For

I love me some Happy Hour and Blowfish Sushi to Die For not only has HH, but so much more. This futuristic restaurant satisfies the taste buds and entertains the eye. The music thumps and the hip architecture is a conversation piece. And let’s not forget the food, it is, after all, the reason we’re here.

Traditional sushi and sashimi are well represented and bring on the Asian fusion; the combination is music to my ears. If you are adventurous like I am, and I know you are, try their To Die For appetizer, not only does it combine lobster and filet mignon, but who thought you could add mascarpone to that? And the Pyramid of Tartar is unbelievable; layers of tuna, salmon, and avocado with honey tartar, sweet ginger soy and house chips, man this has to be seen to believe it. They also have oysters, prawns and sushi, of course.

Entrees include Chilean Sea Bass, Filet Mignon, Ahi and Chicken. And the sushi menu is extensive; from yellowtail to monkfish liver and sea urchin, they’ve got a little bit for everyone. They even offer dessert, I highly recommend the Ice Cream Sampler, I just love trying little bit of everything.

For my drinking buddies Blowfish serves up a fantastic Dragon Crackergreen Tea, Mango Mojito, Plum Sake Cosmo and Peach Nympho. All good, all unique, all alcoholic just like I like em.

Blowfish can be found at 9229 Sunset Blvd, in Los Angeles, 90069. For information phone 310-887-FUGU (3848) or email infola@blowfishsushi.com. Hours of operation are Mon-Fri, 12pm to 2:30pm for lunch, Mon-Thurs, dinner is served 6pm to 11pm, Fri-Sat, 6pm to midnight and Sun, 6pm to 10pm. Happy Hour is Mon-Fri, 5pm to 7pm. Visit them online for a unique experience