Cocktails by the beach

You've come for the food but have you seen the selection of fun and vibrant cocktails Bamboo Izakaya is also offering? Made to pair with our dishes and to be shared and sampled between friends, these cocktails will make your taste buds dance with glee!

The smoking rosemary

Ilegal Mezcal, prickly pear nectar, shaken and served with a freshly cut rosemary sprig.

The Tokyo Manhattan

Classic Manhattan made with Yamazaki 12 years Japanese whisky, pressed brandied cherries and oranges.

The Karita

Cazadores Blanco tequila, Domain Canton ginger liqueur, shishito peppers, fresh lime, jalapeno Tabasco, served on the rocks with togarashi salted rim.

The Natsukaze

Tsukasabotan organic mountain yuzu sake, Thai basil, tall on the rocks with tapioca pearls and basil garnish.

The Giddy Geisha

Ketel One vodka martini shaken with lychee juice and passion fruit purée.

The Sumokaze

Grey Goose vodka and muddled shiso leaf, shaken with Japanese yuzu juice, served up with a shiso leaf garnish.

The Monica

Hendrick’s gin, St. Germain elderflower liqueur, grapefruit juice and rose water, served on the rocks.

The Ronin

Makers Mark bourbon, ginger purée, blood orange juice, ginger ale and housemade candied ginger stick, on the rocks.

The Suzushi

Nolet’s gin with muddled cucumber, fresh lime juice, served on the rocks with housemade basil syrup and lime zest.

Make Japanese rice at home

Japanese rice is essential to Japanese cooking. It's used in dishes or served as a side, or at the end of a meal.

Most households in Japan use rice cookers because they're convenient and easy to use. For those who don't own a rice cooker, you can use a pot and still yield good results. It may not be as easy as a rice cooker but it's possible to create good, fluffy Japanese rice with just a pot, water and a basic stove top.

Some extra work is required and the cooking process is slightly different:

This will make about 3 cups of Japanese rice.

Rinse 1 1/2 cups of rice, swish it around with your fingers in circular motion until the water becomes really cloudy, changing the water until it runs almost clear. This removes the starch of the grains which, if left unrinsed, could end up sticky and slimy.

Drain with a strainer and leave it for about 15 minutes (in the strainer) to absorb some water.

In a medium size pot or pan (about 2.5 qt/ 2/4 liter) add the rice and 1 1/2 cups of water, and leave another 15 minutes. Tightly cover the pot or pan and bring to a boil (do not lift the lid!)

Cook on high for about 7 minutes. It's important to leave it alone, do not stir! The rice will bubble and steam, that's the way you want it. Lower the heat and cook for another 8-10 minutes. This slowly cooks the center of the rice. Crank up the heat again for about 10 seconds to evaporate what water is left.

Turn off the heat and let sit for about 10 minutes to finish the cooking process.

With a wooden or plastic spatula, fold the rice in big chunks from the bottom (do not stir or knead).

Japanese rice can be frozen in individual sized Tupperware and reheated to eat with pickles or spicy tuna, etc.. You can even make onigiri (rice balls) and freeze them for later. It's a great time saving, pre-made food to have around!

Celebrate spring with us!

Who wears short shorts?

Bikini season is upon us and we all feel like it's time to step it up by dropping a few pounds and looking fit for the beach. The best way to lose weight without feeling like you're restricted is to cut out a minimal amount of options and instead focus on eating smaller portions. Japanese call this 'hara hachi bu' - eat until you're 80% full. It's a technique that's being practiced in Okinawa for the past decade and has resulted in a lower BMI (body mass index) and longer life expectancy amongst its population.

Japanese food is known for having much smaller portions than their American and European counterparts, and because of that, have a low percentage of obesity. Fast lunch options are also healthier; instead of hamburger and fries, a Japanese person can walk into a noodle shop and order a hot bowl of soba with seaweed and fish cakes. Tired of soup and sandwiches? Not in Japan; you can buy a delicious bento box made with vegetables, brown rice and a piece of salmon. For dinner, many flock to izakayas to catch up with friends and share an array of small dishes while drinking their favorite beer.

Some izakaya dishes can be high in fat and calories but because the portions are small and usually shared amongst a group of people, create little negative impact on the overall dinner you're eating (as long as you balance heavy with light.) Bamboo izakaya likes to promote healthy living - for us it's finding the perfect balance between work, play, healthy eating and spending time with family and friends. Each element is complemented by the other to create harmony. It's one of the reasons why izakayas have been popular for so many decades in Japan, and why they are quickly becoming the next big thing in food here in America.

Here's a list of our top healthy dishes and recommendations for those looking to shed a few pounds. Toss in a couple of guilty treats in there and you'll still look hot to trot!

Bamboo healthy menu recommendations

Have you tasted our top 3 most popular dishes?

For izakaya beginners, looking at our menu can be a daunting experience because of the volume and types of dishes we offer. But you'll quickly find that some dishes make regular appearances at other diners tables. Ask our servers for recommendations and they'll gladly run down a list of our most popular dishes. Today, we're sharing with you our Top 3.

Bamboo's top 3 most popular dishes

#3 MISO SOUPS

Miso manila clam soup

Plural because we have more than one for you to try;

• Classic miso soup with tofu and seaweed
• Miso soup with manila clams and tofu
• Country style miso soup with a stronger broth and kabocha squash

Our soups are extremely popular because they are comforting yet very healthy and savory. Served in classic Japanese soup bowls, they're the perfect light appetizer to start your meal.

* Did you know that the proper way to drink miso soup is to stir the broth with your chopsticks and drink it straight from the bowl? 

#2 EDAMAME

Edamame is a very well known and popular appetizer in America. Usually served warm with a sprinkle of salt, they can be found even in some pubs these days. However, our edamame dish has a kick! We've spiced it up and got creative in the kitchen to bring you revised edamame, better than you've ever tasted before!

We slowly steam our soybeans (never microwaved!) for an even and moist texture and toss them in a soy garlic sauce. Finger licking good!



#1 SPICY TUNA CRISPY RICE

This incredibly popular dish was created at our sister restaurant Ozumo in San Francisco. It was in such demand over there, we had to bring it to Santa Monica!

The mixture of spicy tuna mixed with a wasabi ponzu sauce and topped over cubes of crispy rice, is making people smile and ask for more all across California!

Bamboo's weekend specials

Come and try our delicious and healthy weekend specials. 

On the menu this weekend:

Marinated tuna with spicy roe dressing and micro arugula  $14

Seared black snapper with chili vinegar sauce $12

Onigiri - Japanese rice balls

What could be more Japanese than onigiri! The more laid back cousin of sushi maki, they're usually filled with ume (pickled plums), mentaiko (spicy cod roe), okaka (bonito flakes), tarako (salty cod roe), tuna mayo, and kombu (pickles). Sold in most convenience stores in Japan (and here a Bamboo too!) these tasty rice balls are a favorite snack among the Japanese community because they're easy to make and also very healthy.

Makes about 8 onigiris

Ingredients

•  cooked Japanese rice (I use Nishiki)
•  umeboshi (Japanese picklked plums)
•  mentaiko (spicy cod roe)
•  nori (seaweed)
•  salt

Cooking Directions

1. A couple of tricks to make good Japanese rice; soak your rice for a few minutes and massage a little until the water turns milky white. This removes some of the starch. Do it 2 or 3 times until the water is almost clear. Follow instructions and measurements listed on packaging. When you add your rice, give it a quick stir, put the lid on and leave it alone! I use a timer each time I make rice, this way I don't have to worry about under or over cooking it, and it always turns out perfect.
2. When the rice is cooked, put it in a bowl and let cool. Grab a wooden spoon and gently fold over the rice (do not stir, you want to keep it fluffy!) while adding some salt (until you get your own perfect level of saltiness). Now let's make our onigiris!
3. Grab a small handful of rice, shape it into a triangle (or ball) and make a dent in the middle. It's good to have a bowl of water nearby so you can wet your fingers (it helps with shaping the rice). Add filling of your choice. Wrap a strip of nori (a wider strip will make it much easier to eat) around the rice and you're done! It's that easy!

NOTE: You can keep onigiri by wrapping it in cling film and refrigerate overnight. Zapping it in the microwave for about 30 seconds the next will day make the rice balls nice and soft again.

Dish of the week: Tonpei Yaki

Tonpei yaki is a very popular Japanese dish served in izakayas and family restaurants. Loved by kids and adults (and tourists!) it's a must try for those who aren't ready to dive into chicken bones and firefly squid just yet, but still want to try classic Japanese flavors.

What is tonpei yaki?

It's an omelet filled with shredded cabbage and sliced pork, served with a sweet and savory tonkatsu sauce, mayo and bonito flakes. For those of you who are familiar with okonomiyaki (commonly known as Japanese pizza), tonpei yaki is very similar to that.

Why should I order tonpei yaki? 

To try flavors that are distinctively Japanese but not too complicated. Tonpei yaki is very easy to appreciate and can be eaten for breakfast, lunch or dinner. The shredded cabbage makes it high in antioxidants, while the eggs are a great source of protein and vitamin D.

A glass of barley tea to help you get some zzzs

Feeling stressed out? Can't sleep well? Then grab a glass of barley tea, sit back and let it take effect. Not only is barley tea naturally caffeine free, it also contains melatonin, which helps relaxation and adjusts your sleep-wake pattern, and tryptophan, which aids in sleeping. You can drink it hot or cold and making it is as simple as throwing a large tea bag into a pitcher of water. 

Barley tea is extremely popular in Japan (called mugicha - mugi for barley and cha for tea), mostly drank throughout the summer it's incredibly refreshing and perfect to have on a hot summer night as the wind chimes gently sing in the breeze. 

Mugicha is sold in most Japanese and Chinese super markets. If you like oolong tea, chances are you will also like barley tea. Its taste is very similar with a toasted nutty flavor added to it. Oolong can taste strong and bitter, while mugicha is much milder and easier to drink.

The brewing process is very easy:

Fill a pitcher with water (hot or cold), drop the tea bag and brew for about an hour. You can leave the bag in and refill the pitcher with water until the color becomes too light. This way, you get the most out of one tea bag!

Mugicha is also very healthy as it contains antioxidants to protect against heart disease. It also helps maintain a healthy prostate and is very effective in fighting streptococci and bronchitis.

Look for the red lanterns to find us!

Bamboo's gorgeous Japanese lanterns have finally arrived! Decorating the entrance of our restaurant and patio, the akachochin (red lanterns) represent matsuri (celebration) and an invitation to come in for a drink and a bite to eat. Traditionally, Izakaya menu specialties are painted on the lanterns to attract customers - Some are known for their tofu, some for their skewered meats, pig items, and so on. Here at Bamboo, we have a list of sake not to be missed and some outstanding Robata grilled dishes!

Next time you're on Ocean Avenue near the Santa Monica Pier, look for our red lanterns and join us for an evening of fun, exceptionally good food and sake tasting!

Easy chicken katsudon

Packed with sweetness and umami, chicken katsu is a very traditional and popular dish. Easy to prepare, it's the perfect comforting dish to share with your family. 

(4 servings)

Ingredients

• 3/4 lb boneless chicken breasts, cut in half in thickness and in size
• all purpose flour
• 3 large eggs
• panko breadcrumbs
• oil for deep-frying
• 1/2 medium size onion, thinly sliced in half moons
• handful fresh basil (or flat leaf parsley)
• 1 cup dashi stock
• 2 tsp granulated sugar
• 2 tbsp sake
• 2 tbsp soy sauce
• 2 tbsp mirin
• cooked Japanese rice

Cooking Directions

1. Dip the chicken pieces in the following order: flour, egg (use one egg) and panko.
2. Heat oil in a large pan to 350 degrees (180c).
3. In another large pan, put the sliced onions, dashi, sugar, sake, soy sauce and mirin, and simmer until onions are tender and translucent (about 5 minutes).
4. In a small bowl, whisk the remaining 2 eggs.
5. Fry chicken pieces until golden brown. Add the chicken to the onions, pour the eggs around the chicken, over the onions, and cook for a minute or two. Sprinkle basil or parsley on top, turn the heat off when eggs are cooked through.
6. Serve with rice.

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!

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!