So last saturday I headed over to Cafe Struik to have some Japanese Street Food and listen to some back in the day tunes. We arrived there and saw that the place was quite crowded. We ordered a few drinks and as there were no tables available, we sat at the bar. I quickly said hi to Tos and Guido who were creating little masterpieces in the kitchen.
I wanted to order everything on the menu, but as this was just for some drinks and some snacks, we ordered wisely.
We started with Gyoza,nice and fluffy veal filling with a nice and soft melting dough. Next up beef sashimi, the meat was (I think) grilled shortly and cut so thin (I don’t get how he did that) served with a nice soy dressing. Then came the short ribs, loved the intense flavor. The grilled chicken skewers had a nice smokey flavor and the sauce it came with was to die for. To finish off, we had amazing ..seriously amazing crispy rice topped with a salmon tartare. Gosh..I am dreaming about these.
I couldn’t capture all dishes, but still a little sneak peak here:
Good news: it was a big success so TokoTos will be back before you know it. On the 3d of May they’ll be cooking again at Cafe Struik. Don’t miss out this time. Check out the event via their FB page.
I tried to recreate the Crispy rice, so here’s my go at it.
100 gr Sashimi quality salmon, chopped up
1-2 TBsp Japanese Kewpie Mayonaise
1 tsp Sriracha sauce (or more according to taste)
1/4 tsp sesame oil
2 stalks of Spring onions cut up diagonal
1 TBsp of Soy sauce mixed with 1 TBsp of water
Crispy rice ~ Yaki Onigiri
3/4 cup of sushi rice (makes about 14 cubes)
2 tsp rice vinegar
Oil for frying
Cook the sushi rice according to the instructions and season with rice vinegar, set aside with a damp towel so they won’t dry out and cool off a bit. Don’t make it cool off all the way.
When the rice has cooled of a bit, wet your hands before taking some of the sushi rice. Now use your hands and some cling film or a sushi mold to form rice cubes (about 2 x 1,5 cm). Try to pack the rice as tight as possible so it won’t fall apart when frying.
Cut the salmon against the grain in small pieces (as small as possible) and set a side in a bowl.
Mix in the mayonaise, sriracha, sesame oil and spring onions.
Time to fry your rice cubes crispy golden brown. In a frying pan, coat the bottom with some vegetable oil. When the oil is hot and sizzeling, fry your cubes on each side. Drain on a paper towel.
Quickly dip in the soy sauce/water mixture.
Now to assemble, place a bit of your salmon mixture on top of the rice cubes and serve with some soy sauce (Tamari) for dipping.
I saw other versions with tuna, avocado and some fish roe on top. Yumm ..will try those another time.
If you liked this recipe, check out my other ones here.