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Omakase tips for home chefs

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Omakase is a Japanese phrase meaning “I’ll leave it to you”.  This leaves the meal selection to the chefand chefs are expected to be innovative and surprising. If you’re having a small but intimate dinner gathering, hosting an omakase-style dinner at home may be a good way to combine dinner with entertainment.

 

The set up

Places which serve omakase meals tend to be small places with one bar or a few small tables. It’s usually best to sit at the bar to watch the chef. If your kitchen has a counter, it can serve as a good substitute, and allow you to socialise with guests while you prepare the food.

 

Planning the menu

Although commonly associated with sushi, omakase meals can also incorporate grilled, simmered, or other cooking techniques.  Generally, the series of dishes served begin with the lightest-tasting foods and end with the heaviest, richest dishes.

By Eric Fung
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Omakase meals usually consist of a selection of premium sushi.

An omakase selection typically consists of 7-10 pieces of sushi, with a couple of grilled dishes and ending with a soup – usually miso soup – and dessert.

 

You can usually find sushi-grade fish at Japanese supermarkets or fish markets. It’s best to start with lighter fish such as hirame (turbot) or tai (sea bream), then moving on to aji (horse mackerel) or maguro (tuna) and finishing with the richest ingredients like toro (fatty tuna) and uni (sea urchin).

By Alpha
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Omakase menus can also offer panfried or grilled dishes in addition to sushi. 

Keep the  fish in a refrigerator compartment before serving. Fridges like the Electrolux FlexFresh allow you to create your own compartment to store the fish and ensure no contamination occurs.

 

Serving

Sushi is traditionally served on a fresh bamboo leaf. If those are not available, a sushi dish will suffice. For extra authenticity, you can serve it with freshly grated wasabi, which has a finer and brighter flavour.

 

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