Come try our fried cheeseburgers.. Say what?

Bamboo Izakaya's own creation: fried cheeseburger balls with thousand island dressing.

Fried cheeseburgers??

That's correct! Created by our own imaginative chef, Toshio Sakamaki, these little deep-fried explosions of flavor are quickly becoming the talk of the boardwalk, earning a mention in the Zagat, Grubstreet and Huffpost!

Made with ground beef, mashed potatoes and mozarella cheese, they are coated with panko breadcrumbs and deep-fried to perfection! Served with a thousand island dressing for a kick of tangy and sweet, they are crispy on the outside and meltingly tender on the inside. Be careful though as these Japanese meat ball treats can be addictive!

Side effects include extreme happiness, loud MMMM! noises, tummy rubbing, failure to share with others, and re-ordering.

Miso mayo Dip

Classically Japanese - Sweet and tangy meet in this yummy miso mayo dip.

The perfect dip for veggies! We like this quick dip recipe for its tanginess and simplicity. The flavors are very Japanese and work beautifully with cucumbers, carrots, and celery.

Serve it at your next dinner party for a little something different, and watch your guests try to decipher the flavors of this creamy and refreshing recipe!

Miso mayo dip

Ingredients:

• 1 cup mayo
• 1 tbsp white miso paste
• 1 tbsp rice wine vinegar
• 1 tsp sugar

Directions:

Mix all the ingredients and serve cold along with a beautiful veggie plate!

Chopstick wrapper = Chopstick rest!

Ever knew that you could create a chopstick rest with its own wrapping paper?

Here's a good trick to use when dining out in izakayas and sushi bars when a porcelain chopstick rest isn't at your disposal.

Image: thesecretyuniverse.com

The health benefits of pickled foods

As part of our menu, Bamboo offers home made kimchi and oshinko.

Pickled vegetables are a common sighting in Japanese cuisine - served as a side to just about any dishes, they are a diet staple that's been around for thousands of years. You'd think these fermented veggies high in sodium would only be bad for your health, but it turns out that pickling your food can also be extremely good for you!


Just like yogurt, pickled vegetables are great at boosting the gut's good bacteria, which support a healthy digestive system. Some researches even suggest that eating pickled foods can help clear up and heal skin prone to acne and other skin ailments.




There's a lot more good stuff associated with pickling-- pickles are:

• low in fat and calories
• high in calcium and antioxidants
• known to fight off certain cancers of the digestive system
• good for strengthening the immune system

Oh! And one more thing: They taste GOOD! Bamboo Izakaya loves tasty dishes that are also good for the body and mind.





Here's a quick and easy recipe taken from pickledplum that we love!

Tsukemono - Japanese pickled vegetables

Ingredients:

• 2 carrots
• 2 zucchinis 
• 2 turnips (or 1 medium size daikon), peeled
• white miso paste

Directions:

1. Slice vegetables 1/4 inch thick. Add vegetables to tupperware container (not too deep, like a plastic take-out container), slowly incorporate the miso paste to the vegetables, until all they are all well coated. 
2. Cover and pickle for about 24 hours. Thoroughly rinse the vegetables under water until all the miso paste is gone. Pat dry with paper towel and leave uncovered for a couple of hours, to evaporate some of the water. 
3. Keep refrigerated. Serve.

Mmmmiso Soup!

Who doesn't like the earthy, savory flavors of a simple miso soup!

Served in every Japanese restaurant as an accompaniment to bento or sushi lunches/dinners, most people are unaware of how easy it is to make a home. Packed with vitamins and nutrients, miso is an ingredient used in many traditional Japanese dishes. You can find white and red miso paste in most Asian supermarkets and a tub of it will cost you about $5.00 (which will last for a very long time!)

To celebrate our love for all things miso, Bamboo Izakaya is sharing a simple and terrific miso soup recipe with you. Ready? Grab your miso paste and let's get started!

Miso Soup with Asari Clams

Serves 4

Ingredients:

• 4 cups dashi broth (or water) 
• 3 1/2 tbsp white miso paste
• 350 grams asari (Manila) clams
• 2 tbps scallions, finely chopped
• 2 tbsp onions, finely chopped

Directions:

1. Using a brush, scrub the clams to get rid of any sand and other impurities. Soak them in salt water for half an hour (to release any extra dirt or sand).
2. Bring dashi broth to a boil then add miso paste and chopped onions. Mix well until miso paste has completely dissolved. Turn the heat down to low (simmer).
3. Add clams and cook for a minute. 
4. Add chopped scallion, turn the heat off and serve.

Grapefruit sake spritzers with fresh basil and Thai chili

Impress your guests with this superbly refreshing cocktail! Heat, fruit and bubbles meet in one colorful glass, making the perfect drink to serve at brunch, or on a hot summer night by the beach. Kampai!

Makes 4 glasses

Ingredients:

• 1 Thai chili, very finely chopped (use one more for extra heat!)
• 2 cups sake
• 1 cup pink grapefruit juice
• 1 cup soda water
• 4 basil leaves, roughly chopped (break them up with your fingers)

Directions:

Put all the ingredients in a mixing bowl or pitcher, stir and pour in 4 glasses. Serve cold. 

A quick and savory broth (tsuyu) recipe for the perfect noodle soup

Chef Toshi's own quick and easy recipe for tsuyu (soup broth).

Pour this over soba or somen noodles, add some chopped scallions, veggies and you've got yourself a healthy, and delicious dinner!

Serves 2

Ingredients:

• 3 cups water
• 3/4 cup mirin
  
• 3/4 cup soy sauce
• 3 tbsp dried fish flake (katsuobushi)
  

Directions:

Put all the ingredients in a small/medium size pot, simmer for a few minutes until warm and serve!

Crispy pickled bamboo shoots - Stop by for a complimentary taste!

These lightly fried bamboo slices (takenoko kara age) might just be the perfect snack to have on a sunny day by the beach! Even better when paired with a nice cold beer!

Marinated in dashi, soy and mirin, chef Toshi dusts each bamboo shoot in corn starch and gives them a light and crispy texture with a quick dunk in the fryer. Served with a savory and creamy yuzu ranch dressing, they're tastier than any bag of chips you've ever had! And for the health nut in you, did you know that bamboo shoots are filled with antioxidants, are low in calories and known to lower bad cholesterol? Tasty AND good for you, we like that!

Stop by Bamboo Izakaya for a complimentary dish of these yummy Japanese treats. To welcome you to our new digs, chef Toshi is giving each table free takenoko kara age all throughout the month of February!