September is a busy month for everyone and as the weather turns, we hope to see you soon at Shiro’s! We have unique fish coming in from Japan and a very limited sake to pair. Our chefs are donating their time at community events, cooking traditional staff meals and sharing a recipe for an elegant at-home recipe for you to try!
Kamasu (Barracuda) – A long and skinny fish with white meat that is rather clean and light. We sear the skin to bring out the full flavor and enjoy it with a little soy sauce.
Shinko (Gizzard Shad) – Shinko is one of the fish that is given a different name throughout its life, similar to hamachi. When it’s small it is called Shinko, then as it grows and reaches 2 inches in length it becomes Kohada. At 3 inches and longer, it is Konoshiro. Most valued when smaller, it is often pickled in vinegar and a very good barometer of the quality of the restaurant itself.
Smelt Ume-Shiso – Wonderful this time of year and a classic Japanese dish, we wrap salmon in smelt that is then lined with shiso leaf, battered and deep-fried.
Hard-to-find and limited to just 6 bottles in stock at Shiro’s, we bring you a very special sake this month – Juyondai (the fourteenth generation) Junmai Ginjo. From Yamagata City, this sake presents powerful but elegant floral aromas that punch out hints of aniseed. Impossibly smooth, delicate and exquisite!
Our staff was recently treated to a traditional Japanese preparation of broiled fish collars! Always delicious, this meal was made of Salmon, Kinmedai (golden-eye snapper), and albacore tuna.
Broiled Fish Collars for Staff Meal!
Bring the wow-factor layered with elegance in this simple to prepare at home dish from Chef Eric. It’s great for a crowd!
- 10 slices of paper-thin Seabass
- 1/4 of small red onion, thinly sliced
- A small bowl of spring mix
- A few Shiso leaves, finely chopped
- Dash of sea salt
- Yuzu zest (optional for garnish, may substitute with lemon zest)
- A few olives (optional for garnish)
Carpaccio sauce ingredients:
- 3 tbsp extra virgin olive oil
- 1/2 tbsp whole grain mustard
- 1 tbsp Yuzu juice (may substitute with lemon juice)
- 1 Tbsp rice vinegar
- 1 tsp sugar
- 1/2 tbsp grated onion
- Dash of pepper
- 2 tbsp finely chopped Asian pear (optional)
- Leave sliced red onion in the bowl of water to get rid of bitterness, then pat dry.
- Take thinly sliced Seabass and place them over a plate.
- Sprinkle red onion over the Seabass.
- Mix all ingredients for Carpaccio sauce and pour over the Seabass and red onion.
- Place spring mix on top.
- Sprinkle a dash of sea salt, Yuzu zest and chopped Shiso leaves, add a couple of olives for garnish.
More from Shiro’s
Congratulations to Kent and Jackie on their recent engagement at Shiro’s! Nothing makes us happier than when guests make special memories with us. See their special video here.
Our chef team is helping to raise awareness at American Cancer Society’s Seattle Hope Gala later this month!