Originally Posted by abjcooking
I fixed buckytom's reccomendation for the sashimi salad with ubon noodles, posted under the salad section. It was a big hit. I dressed some baby spinach in red wine vinegar and olive oil. Then topped with ubon noodles with a little sauce (fish sauce, soy sauce, rice vinegar, ginger, little sugar, and water) Topped the noodles with tuna sashimi and then toasted sesame seeds. Served the sauce in a bowl on the side so you could add as much as you want.
very cool, i'm glad you enjoyed it abj. i stole the idea for it from "east", a japanese restaurant on w.55th just off 9th ave, next to the original location of the soup nazi.
i think i'll try adding a little sugar to the sauce next time. thanks. i usually end up sipping the leftover sauce because it's so good.
i'm also going to try using spinach, maybe with some sesame oil.
for us last night was our usual friday sushi/sashimi.
miso soups, salads with ginger dressing, veggie gyoza, dragon roll, salmon skin hand roll, sashimi deluxe platter.
the chef put a lot of shiso leaves in it last night. they were delicious. they must be in season.