Sushi Tei’s Spring menu delights with succulent Kagoshima Pork and fresh seasonal sashimi
By Cheryl Chia
It is seasonal delights galore with Sushi Tei’s Spring menu. The Japanese pride themselves in serving up the freshest and best produce of the season, and local Japanese food chain Sushi Tei does the same.
Until Jun 15, juicy Kagoshima pork is the star of their Spring menu. Freshly imported twice a week from Kagoshima Prefecture, the pork is known for its sweet flavour and rich fragrance, delicate texture and juiciness.
The Kagoshima Miso Yaki Pork ($11.50) is an accurate representation of the description. A juicy and tender pork loin is grilled after being marinated with miso sauce, with each slice lined with just the right amount of fat for a buttery finish. Also try the Kagoshima Tonkatsu ($12), a breaded and crispy fried pork cutlet, paired with smokey tonkatsu sauce.
We also like the Kagoshima Pork Hamburger ($8) with 130g of finely-ground pork loin with chopped onions, carrots and a sprinkling of salt and pepper, topped with Okonomiyaki sauce with a hint of sake that goes great with a bowl of Japanese pearl rice.
If it is a particularly rainy day, indulge in the Kagoshima Pork Nabe ($15) with a selection of four soup bases: Shoyu, Miso, Spicy or Sukiyaki. We love the spicy base with the mixed vegetables and delicate slices of pork belly. The Kagoshima pork is also minced to create the Chinese style Zha Jiang Mian ($11.50) and even made into sushi such as the Pork Belly Temaki ($3.50).
Also try their scotch egg-like Sunrise Meat Ball ($8.50), a minced pork ball with a salted egg yolk centre. If you prefer sashimi, apart from the array of sashimi moriwases you can order, the Sayori Sashimi ($12-$15), a sleek silver fish sashimi, is a springtime special that is eaten with a smidge of shoyu that cuts through the fishiness. The Spring season also brings Aji (horse mackerel) sushi ($14) to the menu. They’ll even deep fry the remaining fish with the bones for you to crunch on after you’re done.
The Tako and Shirasu Yaki Udon ($13.50) is also a great single dish to order with generous helpings of baby sardines, vegetables and octopus, all stir-fried with a splash of Yakisoba sauce for sweetness. You can also switch the udon out for ramen if you wish. Not to be missed as well is their Kani Gyoza ($6), a crab meat stuffed dumpling, dipped in chilli oil and vinegar. Simply mmm…
There is also an assorted array of desserts available on the Spring menu such as the Salt & Red Bean Ice cream ($3.40), Matcha Waffle ($3.80) and the Cheese Stick Ice Cream ($3.40). We especially like the Chocolate Parfait ($6.50) filled with KoKoKrunch cornflakes and ice cream.
For more, visit www.sushitei.com
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