HAMACHI SOBORO – Special Event Onigiri

はまちそぼろ

Ingredients

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= Find me at Asahi Imports!

See below for product recommendations!

How to Prepare

Using a non-stick fry pan, grill hamachi on medium heat on one side for about 3-4 minutes. Add sake and ginger. No need to add oil or butter as the hamachi will release a lot of natural oil. Flip hamachi piece over and continue to cook for another 3-4 minutes.
Begin to flake apart the hamachi into coarse pieces. Lower heat and allow chunky flakes to dissolve liquid.
Once liquid has been dissolved, remove excess oil from the pan with a paper towel and cooking chopsticks.
Lastly, add unagi sauce and cook until the sauce is well blended with the fish. Serve over rice or use as a filling for onigiri rice balls.

Recommended items for Hamachi (available at Asahi Imports)

Ingredients

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= Find me at Asahi Imports!

Today’s special: we are showcasing A5 Wagyu Beef direct from Japan however, you can use your choice of meat for yakiniku.
Vegetables best for yakiniku:
- ◯ White or red onion
- ◯ Bell pepper
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  Mushroom
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  Kabocha
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  Satsuma imo
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Your choice of yakiniku tare (sauce).
See list below instructions for product recommendations!

How to Prepare:

Cut your protein and veggies into small, bite-sized pieces.
Set up the table with a portable gas stove or an electric griddle. Make sure the grill is medium-hot to hot, otherwise, the protein will stick to the wire rack.
Leave enough space on the rack to turn and flip the items, and for the heat to escape.
When the items are slightly browned, you can flip them and cook the other side. Once you flip the protein, it should cook quickly.
Remove from heat and enjoy. Be careful! It’ll be hot!

Recommendations for Yakiniku Tare sauces (available at Asahi Imports):

Ingredients

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= Find me at Asahi Imports!

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Thinly sliced protein. (We used A5 Wagyu and Buri, but you can use any type of protein.)
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Your choice of dashi or nabe soup base for the hot pot stock
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Your choice of vegetables (mushrooms, tofu, nappa cabbage, carrots, baby bok choi are great!)
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Your choice of noodles (typically udon or shirataki)
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Your choice of dipping sauces (ponzu, gomadare sesame sauce)

See list below instructions for item recommendations!

Before You Begin:

Set up your table. Make sure each person eating has a bowl for dipping, plates, utensils.
Place your portable gas burner in the center with your nabe pot on top. Remember your gas canister!

How to Prepare:

Heat the dashi broth or desired soup.
Once hot, put the items that take longer to cook into the broth first (dense vegetables, leafy greens like komatsuna, daikon, carrot)
After boiling, and the first round of items have softened, you can add your other vegetables. While they cook, meat can be cooked in the broth. Once the color changes, it is ready to eat! (because of the thin slices, this takes just a few seconds!)
You can then dip your items into your choice of dipping sauces!

Recommendations for shabu-shabu (available at Asahi Imports):