Omakase is a Japanese phrase, used when ordering sushi in restaurants, that means “I’ll leave it up to you”. Subjected to what is available in the restaurant for the day and the Chef will prepare and serve dish by dish.
My first Omakase was at Sushi Daiwa during my tokyo trip i still vividly remember how fantastic the sushi were especially the Ika Uni. Simply Unforgettable.
I decided to plan for a home made Omakase for hub’s Birthday on Saturday. Early this year, in march, we went to mizuya for the omakase dinner for my birthday, at 138 ++ per pax. And I thought give it a try to do it at home. So before hand, I have planned out 13 Course and start adding to cart for those ingredients required. It is my first time ordering Uni and I betting hope there it taste good.
I purchased, Foie Gras, sashimi Scallop , amaebi, Uni, tobiko, monk fish liver, natto, grated wasabi from Zairyo.
Price list –
Foie Gras 4 pcs – $30
Sliced Hotate Sashimi 20 pcs – $27.40 alternative can go for bigger size Hotate 250G about 6 pcs – $28.50
Amaebi 20 pcs – $12.50
Uni 100g – $85
Tobiko 50g – $6
Ankimo (monkfish liver) – $35.80
Natto 3 pack – $4.80
Tamago 500g – $8
Freshly grated wasabi – $2.50
Kaisendon Sauce – $5.20
Kewpie Mayonnaise 500ML- $6.80
Australia Jade tiger abalone 1kg 24-25 pcs – $53 (From Lian Huat Seafood)
Mentaiko – $25 (From Lian Huat Seafood)
Mochi Ice Cream – Dondonki/Cold storage
Kelp From Dondonki
Rice vinegar for sushi rice From Dondonki/supermart
The qty can allow you to serve > 2 pax so I actually kept for next round except for uni have to finish it up with 1-2 days for the fresh taste. On average, the total cost spend for the food on this Omakase is within $140 taking into consideration the qty use for the meal.
I self-made the Ramen egg, chawamushi and prepare some sushi rice to ensure we are full from the 13 course dinner.
We have Scallop top with uni, Foie grass with uni, amaebi and Tamgo on the sushi plate. A Spoonful of uni top with tobiko. It taste good to wrap seaweed with Scallop and uni. On the sides, there is Monkfish liver, Tuna+mentaiko+smoked duck sushi rice burger, ramen egg and grilled abalone with mentaiko. Added on with Chawamushi topped with tobiko, mini unagi & natto don with tamago, not forgetting a miso soup at the end and ended with mochi ice cream for the omakase meal.
Overall experience, serving Omakase using fresh sashimi ready to eat is very simple to prepare when you have a place to buy from. Aside from Zairyo, Don Don Ki also another place you would like to try to get your fresh sashimi from. I only prepare the ramen egg in advance as it requires to marinate to get the light brown shade.
Recipe for Ramen Egg:
- Put a pot of water to boil, once it start boiling, switch to low/small and place eggs (directly from fridge) slowly lowered them into the pot (i use a ladle to bring the egg in gently, the water should be 1 inch above the eggs. ( I usually use Seng Choon corn eggs)
- start timer for 7 mins and let it cook at low/small fire
- use a chopstick to roll the egg lightly to ensure the egg yolk n will at the center (do it for the 3 mins while cooking the egg in pot)
- Prepare a bowl of ice water
- Once 7 mins up, turn off your stove and get your eggs into the bowl of ice water immediately to stop the egg to continue being cook. Rest it for another 3 mins while you can prepare the marinate sauce.
- You may use a compact size container or a small ziplock bag, put in 2Tbsp soy sauce, 2Tbsp mirin, 3-6Tbsp water.
- peel the shell of your egg with care. And placed them into the marinated sauce you have prepared. Ensure the eggs are fully submerge in order to get a balance coloring onto the eggs. Lastly place them into fridge. You can consume in next 2-4 days. Simply slice the egg half you should get a ramen egg like mine.
