I teased N with a starter of Tatare of Miso and Ginger Marinated Fresh Tuna with Tempura Crispies. This is one of my favorite recipes inspired by Japanese cookbooks found in Kinokuniya.
More fresh tuna ahead when I come back from the kitchen with a Seared Sichimi Togarashi Crusted Tuna Tataki with a Black Vinegar and Soy Garlic Dipping Sauce. By this time N was feeling that maybe it wasn’t too bad that we had skipped going out for dinner tonight.
The third item was the one that floored her completely. Her favourite Ikura was perched on top of a sliced tempura roll and given a light touch of spring onions. She burst with delight as each grain of pearl burst in her mouth and it was getting her satisfied that staying back home for dinner was the right thing to do.
The fourth item was slightly deviated out of the norm by having a sushi topped with Wasabi Flavoured Avocadoes and Crabstick Mayo. Again I used up the last bit of Ikura leaving N in sheer delight.
I ended dinner for her with tradition, putting out a classical futomaki roll. By then, I was looking forward to take her to Canele for desserts.