How authentic is this shashlyk? Well, let’s see. Instead of traditional mangal, I use shichirin and instead of grapevine — binchotan charcoals from Japan. While true Georgian shashlik is made of non-aged lamb, I choose conditioned lamb from New Zeland. Finally, the marinade is based on local herbs, vegetables, and spices. I couldn’t even find a good substitute for young Georgian wine and decided to use sake for its cleaner taste.
Poke-tini is a popular appetizer in eclectic/modern Polynesian/Japanese restaurants. It’s a salad made of fresh raw fish (mostly ahi tuna) cut into 1/4″ cubes and mixed with diced onion, and seaweed. It is usually seasoned with soy sauce, fresh ginger, vinegar (rice, black rice, or balsamic) or lime/key lime juice, and sesame oil. Sometimes avocado and sesame seeds are added. It is served cold in martini glasses. Tiny peaces of perfectly seasoned fish will melt in your mouth!
This recipe will help you to fix a quick dinner if you happen to have leftover sushi rice and a piece of good sushi grade fish. Yellowtail is my favorite, but salmon, fatty tuna, or escolar are suitable substitutions. When preparing the ingredients, slice your fish frozen and keep slices frozen until the moment they go on top of the rice. It prevents overcooking the fish. I usually cook and serve this fried rice in a hot pan. It is fun to put chairs closer and enjoy eating dinner shoulder to shoulder.
Tom Yam Kung (prawns or seafood combo) and Tom Yam Gai (chicken) are the most popular variations of Tom Yam outside of Thailand. They are made with fresh readily-available ingredients, they are easy to make, and they are beautiful, low-calorie soups. Vegans can use recipes where the shrimp paste and fish sauce are substituted with plant-based ingredients. The best way to substitute is to make your own Thai chili and curry pastes, stir-fry sauces, and salad dressings. Once you make your own vegetarian Nam Prik Pao, it’s only a matter of minutes to cook a vegetarian Tom Yam.