BreezyCooking
Washing Up
Back when I was living in NY & sushi was "just" starting to become popular, Japanese restaurants were springing up all over Long Island.
One we frequented, which has since been closed for many years, used to serve the most fabulous seafood platter I've ever tasted. I've done extensive websearches & gone through various Japanese cookbooks over the years, but still can't seem to find anything remotely close. Have tried to replicate it from memory, but it still just doesn't come out the same.
The platter contained a nice-sized piece of flounder, 3-4 large sea scallops, & 3-4 large shrimp - all covered in a soft "eggy" batter, sort of like a "Francaise" treatment - with a very light buttery sauce over all. Served with a small side of mixed sauteed oriental veggies & brown rice, it was light, lemony, & positively ethereal.
I'm pretty good at replicating restaurant meals, but somehow my batter for this is always too bland, & the sauce completely escapes me.
Does anyone here know what this might be called &/or have a recipe for it?
One we frequented, which has since been closed for many years, used to serve the most fabulous seafood platter I've ever tasted. I've done extensive websearches & gone through various Japanese cookbooks over the years, but still can't seem to find anything remotely close. Have tried to replicate it from memory, but it still just doesn't come out the same.
The platter contained a nice-sized piece of flounder, 3-4 large sea scallops, & 3-4 large shrimp - all covered in a soft "eggy" batter, sort of like a "Francaise" treatment - with a very light buttery sauce over all. Served with a small side of mixed sauteed oriental veggies & brown rice, it was light, lemony, & positively ethereal.
I'm pretty good at replicating restaurant meals, but somehow my batter for this is always too bland, & the sauce completely escapes me.
Does anyone here know what this might be called &/or have a recipe for it?