Chef Masahiro Omori · ShuRaku Sake Bar and Bistro
SHURAKU, LOCATED on busy, trendy Granville Street, is best described as an izakaya-meets-bistro, a spot where Chef Omori creates familiar Japanese dishes with a West Coast touch. Every dish is beautifully plated, and the attention to detail is evident in every bite. This is also a great place to sample from an extensive sake menu.
Nibitashi is a popular Japanese dish that refers to sautéing food, then boiling it in dashi. Vegetables are usually the main ingredients, including this version made with hakusai (also known as Chinese cabbage or siu choy), but sometimes seafood is added. Serve hot, cold or at room temperature as an appetizer or a side dish.
one 3-inch square kombu
5 Tbsp shaved dry bonito flakes
8 pieces deep-fried tofu, each 1¼ inches thick
2 Tbsp mirin
2 Tbsp light soy sauce
10 oz Chinese cabbage
1 Tbsp vegetable oil
1 tsp sesame oil
1 tsp black sesame seeds
IN A SMALL pot combine kombu and 2 cups water, and heat on medium-high for 3 to 4 minutes. Before water comes to a boil, turn off the heat and remove and discard the kombu. Add 4 Tbsp of the bonito flakes and allow to steep for 5 minutes.
Place a fine-mesh sieve over a small bowl. Strain broth, discarding bonito flakes and any other solids. This broth is called dashi.
In a medium saucepan, bring 2 cups water to a boil on high heat. Add tofu and blanch for 1 minute, then, using a slotted spoon, transfer to a colander to drain.
In a medium pot, combine dashi, mirin and soy sauce and bring to a gentle boil on medium-high heat. Turn off the heat.
Using a sharp knife, cut cabbage into 1½-inch lengths. Separate stems and leaves into 2 piles. In a large frying pan, heat vegetable oil on high. Add cabbage stems and sauté for 1 minute. Add sesame oil and cook for 30 seconds. Stir in cabbage leaves and tofu and mix well. Pour in the dashi mixture and bring to a gentle boil, then season with salt to taste. Remove from the heat. (If you plan to serve this as a cold dish, allow the frying pan to cool slightly, then place it in a large roasting pan. Fill the roasting pan ½ full with ice water and set aside for 15 to 20 minutes.) Transfer to a deep serving bowl and garnish with sesame seeds and the remaining 1 Tbsp bonito flakes.