Celebrating Tradition
Find Chimi's on Facebook

From the O.C. to the OK

Chimi’s owner Brandon Fischer shares his devotion to tasting and creating great food.

la foto(185)

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.

 

gorro

 

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.