Since it opened its doors last spring, Q Sushi has brought an unprecedented dose of cool to the Westlake Village area with its unique dishes, bold drink menu and exquisite interior.
Enjoy a few recipes from Q Sushi:
The Fire Goddess sushi roll is a favorite. The colorful roll has albacore tuna, yellowtail and avocado, topped with jalapeno and spicy ponzu sauce.
The Gyu beef skewer is often served with Tsukune, a chicken meatball. Both are prepared with Sweet Soy Tare, a simple sauce containing soy sauce, mirin and sugar. The savory pairing is artfully displayed on a rectangular plate, with a raw egg yolk in the center for dipping.
And don’t forget dessert.
Chocolate Ganache Tempura, balls of rich chocolate deep fried in house-made cake batter and served with a fresh fruit compote.
Feeling like a cocktail?
The Dragon’s Breath Cosmo contains dragonfruit-infused vodka, agave, yuzu juice and cayenne pepper.
Dragon’s Breath Cosmo
½ oz. pure agave
½ oz. yuzu juice (may substitute lemon juice)
½ oz. cranberry juice
2¼ oz. Skyy dragon fruit-infused vodka
1 dash cayenne pepper
1 lime slice
Place agave, yuzu and cranberry juices, vodka and cayenne pepper in a shaker. Add ice and shake 10 times. Strain into martini glass.
Garnish with a lime slice lightly dusted on both sides with cayenne pepper.
Makes 1 roll (8 pieces)
1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. Sriracha
2 oz. albacore tuna, ground or finely chopped
1 sheet dry seaweed
5 oz. cooked rice (white, brown or forbidden)
1 cucumber, peeled and thinly sliced
1½ oz. yellowtail, thinly sliced
⅓ avocado, thinly sliced
1 jalapeño or Fresno chili pepper, de-seeded
and thinly sliced
Combine soy sauce, sesame oil and Sriracha with albacore.
Flatten seaweed and press 2-4 tablespoons of rice to cover one side. Turn over and spread albacore mixture on seaweed and place sliced cucumber on top. Roll firmly or use a bamboo mat to help form the roll.
Lay 3 thin slices of yellowtail and 3 slices of avocado over the top of the roll at a slight angle. Form the roll again tightly.
Cut into 8 pieces and place a pepper slice on each. Combine ponzu with chili oil to taste and drizzle over the roll. Serve.
Gyu (Beef Skewer)
1 stick butter
1 10-oz. package marshmallows
4 quarts fresh popped popcorn*
4 cups Guittard imported dark
1 cup salted pretzel twists
1 cup mini M&M’s
2 oz. skirt steak, cut into 4 cubes
Sweet Soy Tare sauce (recipe below)
Place cubed meat on a skewer and set aside.
Cook skewers on a grill or in a sauté pan over high heat yet not directly over the flame, brushing or pouring sweet soy tare over the meat to caramelize. Cook to desired doneness, 3-5 minutes for medium.
Tsukune (Chicken Meatball)
Makes 1 meatball
½ oz. ground white chicken meat
1 oz. ground dark chicken meat
1 pinch chopped fresh garlic
1 pinch chopped ginger
1 pinch salt
1 pinch baking powder
1 egg yolk
½ oz. Sweet Soy Tare sauce*
Combine chicken meats. Add garlic, ginger, salt and baking powder. Form mixture into an oval shaped meatball.
Grill or sauté for 8-10 minutes or until fully cooked, coating the meatball with Sweet Soy Tare gradually throughout the process.
Serve with egg yolk on the side in a dipping dish.**
* See recipe above
**Fresh, raw egg yolk is a traditional dipping sauce in Japan.
Sweet Soy Tare
Sweet Soy Tare
1 cup soy sauce
½ cup mirin**
¼ cup sugar
Combine soy sauce, mirin and sugar in a small saucepan. Bring to a boil, then turn heat to medium and simmer for 10-15 minutes, reducing by half.
**A sweet rice wine available in the Asian section of major supermarkets.
Chocolate Ganache Tempura
Makes 2 servings
3 oz. semi-sweet chocolate, chips or bar
1 oz. bittersweet chocolate, chips or bar
2 oz. heavy cream
4 eggs, separated
1 cup whole milk
3 cups flour
½ cup sugar
Cottonseed or vegetable oil for deep frying
Place room-temperature chocolate in a bowl.
Warm the cream using a microwave or stovetop. Slowly add cream to chocolate, folding it in until chocolate is fully melted. Place mixture in freezer until firm enough to form balls.
Separate egg whites from egg yolks. Place 3 egg yolks in a bowl and add milk, flour and sugar.
In a separate bowl, beat egg whites until stiff. Slowly fold egg whites into mixture to form a batter.
Roll chocolate into 1 oz. balls. In a medium saucepan or wok, heat oil to 400°. There should be enough oil so the balls are fully covered and not resting on the bottom of the pot while frying.
Dip each ball in batter until well coated. Place battered chocolate balls into hot oil and fry 2 minutes or until golden brown.
Plate while still warm. Dust with powdered sugar and serve immediately with whipped cream or fresh fruit compote.
Beyond The Acorn Magazine
We are a quarterly regional lifestyle publication, delivered directly to homes along with the Acorn Newspapers. Like the Acorn Newspapers, Beyond captures and epitomizes the spirit and personality of the communities it serves. BECOME PART OF THE FAMILY - TO ADVERTISE
© 2013 Beyond the Acorn