fresh tracks - Powderlife

EAT AND DRINKfive of the best late night eats2 Yosaku: Sticks, sticks and more sticksat this cavernous little yakitori joint. Besidesskewers, Yosaku has the best crispy chickenskin this side of Tokyo. Momiji-Zaka St(Map D3) / 6pm-3am / last order 2pm /0136 23 4390.3 Mina Mina: A chilled out, relaxed izakaya,perfect for a few munchies with yourmates. Specialities are gobo chips and ja-jamen noodles. Sasayaki-Zaka St (Map F3) /6pm-2am / last order 1am /0136 23 3437.Photo: Glen Claydon1 A-Bu-ChaOpen till 2am with plenty of Japanese culture and atmosphere to boot,A-Bu-Cha is the king of late night eats. Try the sun-dried squid tempurawith a big dollop of mayo; tuna and tofu salad with sesame dressing;and 'kari-kari', little spring rolls filled with chicken and cheese orshrimp with Japanese herb.Main street, Hirafu-Zaka St (Map C2).6pm-2am / last order 12.30pmA-Bu-Cha II last order 11.30pm.0136 22 5620.4 Jam Bar: One of the funkiest late-nightbars around, which also serves square pizzasuntil 1am. Then the special Jam cocktailscan start flowing. Sasayaki Ave (Map E2) /5pm-late / last order midnight for food1am for pizza / 0136 23 0700.5 Souan Genghis Khan Lamb BBQ: Eatlike a starved Mongolian tyrant after a longday on the battle/ski field until 2am withthis ¥1700 all-you-can-eat, 90-minute meatfest.Momijo-Zaka St (Map C3) / 5pm-2am/ last order 1am / Reservation only /minimum four persons. / 090 2059 6701.japanese recipechan chan yakiIN this issue, top local restaurateur Onii-chan (which affectionately means'big brother') from A-Bu-Cha shares his recipe for Chan Chan Yaki, a localfisherman's hot pot full of Hokkaido salmon and veggies. Itadakimasu!Ingredients(serves 2-3 people)Core ingredients200 gm Hokkaido salmon200 gm thickly sliced cabbage andthinly sliced yellow onions1/4 bunch shimeji mushrooms1/4 bunch maitake mushroomsAdd any other veggies you like!A splash of salad oil2-3 tbsp of sakeChan miso pesto30 gm red miso paste30 gm white miso paste100 ml sake30 ml mirin sauce1 tbsp sugarA splash of soy sauceSprinkle of ichi mi chilli powderto tasteMethod1. Cut and prepare salmon and veggiesready for the pot, and mix the chan misopesto paste (below left).2. On a cold fry pan or BBQ add saladoil, followed by the salmon. Put misopesto on top of the salmon, and thenadd vegetables and mushrooms.3. Add 2-3 tbsp of sake covering everything,put on the lid and cook on a highheat.4. Heat until pot is steaming, cookand mix until the moisture from thevegetables reduces to a thick, creamy hotpot sauce.5. Mix ingredients again thoroughly, andserve.18 powderlife ISSUE 19 december 12 – 25 2009 www.powderlife.com