Photos by Michael Coons

Q Sushi in Westlake Village shares recipes for colorful sushi rolls, beef and chicken dishes, tasty chocolate tempura dessert and a dragonfruit-infused cocktail.

Enjoy!

Dragon’s Breath Cosmo

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.

Fire Goddess

Fire Goddess

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
Ponzu sauce
Chili oil

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

Gyu (Beef Skewer)

Makes 1 

1 stick butter
1 10-oz. package marshmallows
4 quarts fresh popped popcorn*
4 cups Guittard imported dark
chocolate chips
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

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

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.

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FALL 2017