Chimi’s owner Brandon Fischer shares his devotion to tasting and creating great food.
You all may know that I once lived in Orange County, California. What a great place to live! While living in California I went to many Sushi restaurants and had the opportunity to try many, many different items. One of my favorite sushi restaurants that I came across is called Nanasan; Chef Goro there is truly a genius with sushi and I enjoyed everything that he made. He made a menu item called a Shrimp Boat and this week I made my own version of it at my house. I thought I would share this with you and maybe some of you would like to try and make it.
I started with sushi rice. Now sometimes I make this myself but in the essence of time I simply bought some from a local restaurant. My brother is the manager there, so he doesn’t mind if I purchase only rice from him. I then cook shrimp, ice it and split it open. Place the rice underneath the shrimp and place a raw quail yolk on top of the shrimp. Take some smelt row (fish eggs) place those carefully on top, add a little bit of ponzu chili sauce, green onions, and several dashes of Tabasco sauce. The ponzu sauce is simply a rice wine vinegar with squeezed lemons, soy sauce, and a chili sauce that I got from the Japanese market.
I know this isn’t Mexican food but I thought you all might enjoy an insight into what I cook at home on any given Wednesday night. I truly have a passion for all foods and had a great time preparing this for my sister last night. Feel free to comment with any questions you may have about the dish and I will try and answer them.