A Fork on the Road

Japanese-style pub at Midtown

 

Main Dish

Hokkaido Salmon and Vegetables

This dish from northern Japan is adapted from simplerecipes.com. Serve with rice.

5 tablespoons shiromiso (pale yellow miso paste)

2/3 cup sake or dry white wine

1 teaspoon sugar

2 tablespoons vegetable oil

1 medium onion, chopped

1/2 head green cabbage, shredded

2 carrots, scraped and sliced into thin rounds

4 salmon steaks, 5 to 6 ounces each

Mix miso, sake and sugar in a bowl. Heat oil in a large skillet over medium-high heat and add the onion, cabbage and carrots. Cover and steam a few minutes. Add the miso mixture and salmon. Reduce heat, cover and simmer until fish is cooked, 8 to 10 minutes. Makes 4 servings.

Per serving: 434 calories (35 percent from fat), 16 g fat (2.5 g saturated fat, 6.4 g monounsaturated), 78 mg cholesterol, 30 g protein, 27 g carbohydrates, 4 g fiber, 631 grams sodium.


If you go

What: Machiya

Address: 3250 NE First Ave. (Midtown), Miami

Contact: 786-507-5025, machiyamidtown.com

Hours: 11:30 a.m.-11 p.m. Sunday-Wednesday, until midnight Thursday and 2 a.m. Friday and Saturday

Prices: Ramen $13-$18, meat, seafood and veggie plates $8-$16, dessert $6-$8


lbb75@bellsouth.net

Machiya is a sleek, Japanese-style izakaya (pub) offering ramen, rolls, sushi, sashimi, shui mai, buns, lettuce wraps and seafood. It is named for townhouses in urban centers of Japan with street-level stores, not unlike Midtown.

Owner Pitak “Koko” Hermkhunthod is Thai, but spent years in Japan mastering the intricacies of its cuisine. He makes the soup stocks and sushi. Nicaraguan-born Juan Angulo manages, and Michael Castino is chef de cuisine.

Ramen is made with thin kansui (wheat flour) noodles in bone broth. Kyushu-style bakudon (the bomb) has a base made with karami (spicy) miso and pork broth with braised pork belly, naruto maki (fish paste swirls), nitamago (marinated soft-boiled egg), garlic and scallions.

Hokkaido-style starts with umami-rich malted miso with fish broth and king crab, mussels, scallops, shrimp, cloud ear mushrooms, cabbage and kuro mayu (dark, smoky garlic oil). One can add mustard greens, menatiko (spicy pollack roe) or a poached egg.

Shoyu ramen is vegan with tofu, seaweed and wasabi seasoned bamboo shoots. Crispy brussels sprouts with bacon, walnuts and yuzu are good with roasted sea bass or seared salmon.

Green tea crème brulee makes for a sweet end.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

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