Nus restaurant menu features popular recipes with oriental influences


Irene Martinez does not do fusion cuisine. She adapts the original Japanese and Majorcan cuisine recipes. What made me fall in love during my stay at Sushidokoro Man in Kyoto was the preparation of the traditional dishes. With such care and attention to detail, they work with the ingredients. There are many similarities in the way we process vegetables and fish in our two kitchens. Japanese cuisine, she points out, has been able to retain its traditional essence, with great respect for the product, but constantly introducing new techniques.

Anchovies in Japanese marinade

The new UNS has been in the head of this straight-eyed cook for ten years. A restaurant of the highest level, capable of achieving a Michelin star in its time, even if it is not essential. The important thing is to do something of quality, closer, where customers feel really comfortable‘. She is happy with the challenge. The menu I prepared for “Kitchens and cooking with passion” is important, because it’s a good sample of my best dishes. Seasonal fish, powerful and tasty, but not heavy. And meat, like the Iberian pork, well marked, enriched with many traces of oriental cuisine”. Presenting a tasting menu to place the dishes in the center of the table is another element of innovation. I have always liked to share. And this menu is designed to share moments. With friends, as a couple, as a family”.

Oysters, tuna, anchovies and pork

PALMA - GASTRONOMIA - El menú del Restaurante Nus muestra a popular recipe with oriental influence.
Crispy oyster with tartar sauce

The crispy oyster fried in panko, a breadcrumb that barely absorbs oil and gives it a light, crispy texture. In the shell, a kind of tartar sauce made from dashi broth, boiled egg, sesame, dried sweet potato and seaweed, which offers a exquisite bite to start the menu. The tuna on the NUS menu comes from Gadira and is lightly seared in the embers of the kamado, the traditional porcelain or clay oven used in China and Japan for cooking with wood and charcoal.

PALMA - GASTRONOMIA - El menú del Restaurante Nus muestra a popular recipe with oriental influence.
Creamy Kimchi Omelet

We continue with a creamy omelette topped with a kimchi salad, with a sweet and sour touch that makes it a light and tasty dish. The dishes in the center allow you to taste them as you wish, but also to alternate them according to your desires or to alternate fish and meat, which reinforces the intensity of the flavors. We continue the tasting with a few small anchovies soaked in a Japanese marinade. nanbanzuke ‘marinade of the southern barbarians’, in memory of the Spaniards and Portuguese who arrived in these lands in the 15th century, followed by the delicately flavored Nigri squid, on fluffy Japanese rice prepared with olive oil, which marries beautifully with the soy sauce and the zest of lemon, undoubtedly one of the most delicate and tasty preparations of this complete tasting menu.

PALMA - GASTRONOMIA - El menú del Restaurante Nus muestra a popular recipe with oriental influence.
Kamado style tuna

Irene Martinez immersed herself in this kitchen during the months she spent with Akira Umehara. It’s amazing the respect they have for the product. The way they cut and prepare the fish. Akira, the chef’s wife and their daughter, treated me like family and scolded me if I left anything on the plate”.

Nigiri squid
Squid Nigri

The menu continues with pan-fried Cap Roig. It is served with a spinach and kimchi salad. Crescent-shaped fried eggplant slices, with a solid dot of miso sauce on each slice. And the grilled Iberian pork, topped with an egg yolk cooked for an hour with soy and miso, and served with a sour Chinese cabbage salad topped with ponzu sauce.

The feast ends with a Tocino de cielo with yogurt. But rather than telling it, it is better to experiment with each of these flavors.


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