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Salmon Fry Nasu Kama Yaki

Salmon Fry
From the Kitchen of: Miyako Restaurant

salmon, sliced thin
1/2 avocado, cut lengthwise
curry powder, enough to coat
salt and pepper, to taste
10 oz. chopped almonds, to coat
2 egg white, whipped

Lightly salt sliced salmon then place avocado on salmon and roll. Coat in curry powder, dip in egg white then coat with almonds. Deep fry on medium hot oil until done (about 2 minutes). Slice at an angle in half and garnish with lemon.

Nasu Kama Yaki
From the Kitchen of: Miyako Restaurant

1 round eggplant, cut in 1/2 and scoop out meat and dice
1 pkg. shimeji mushrooms
1 pkg. enoki mushrooms
2 oz. crab meat
2 oz. pizza cheese
2 pc. shrimp, cut in chunks
2 pc. scallops, sliced in half
salt, to taste

3 oz. white miso
1 egg white
1 oz. sugar
18 cc. mirin
3 oz. mayo
1/2 lemon juice
hot sauce, to taste
shoyu, to taste

Lightly season then deep fry eggplant shell and meat. Sauté seafood first then add mushrooms and eggplant meat. Salt and pepper to taste. Stuff eggplant with mixture then top with sauce and sprinkle with cheese. Bake at 350 degrees until cheese melts.