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Sashimi – top – Shira Nui AUD18 special lunch set
Fat burning foods
Image by avlxyz
Another cold wet Wintry day, strolling around The Glen shopping centre, debating what to have for lunch. I realise it is Saturday, and Shira Nui is open for lunch! All it takes is a quick phone call to confirm and book.

Because this is a sushi restaurant, our choices are easy. A Sushi Lunch Special and a Sashimi Lunch Special, oh and send us a plate of wagyu beef yakiniku. Yum!

The chawan mushi arrived first, and it was the silkiest, smoothest savoury egg custard I have ever had, again 🙂 The chicken broth on top was rich and very tasty. So tasty, yet so hot, I burnt my tongue.

This was followed by 2 cold starters, a chewy crunchy konnyaku with a sesame sauce, and a peppery spaghetti salad with a light mayonnaise.

Then comes the beef! There is no better way to serve marbled wagyu beef that to sear it quickly, yakiniku style, to give it a nice burnt colour and melt some of the fat. Of course, the lesser cuts can be made into burgers, etc, but sometimes, we need a bit of luxury.

The fish is good as always, and today’s sashimi included hiramasa kingfish, wild barramundi, tuna and salmon. The kingfish with shisho was good, but surprisingly Suzuran’s kingfish sahimi seemed fresher with a distinct crunch to the flesh. The barammundi was good too, but the tuna, was soft, smooth and buttery. Very good! As always, the offcuts from the fish were tossed into the salad, dressed with sesame oil and vinegar.

On the sushi platter we had cod, according to Nishikura-san, salmon, tuna, wild barammundi, hiramasa kingfish, prawn, tamago (egg omelet). All very good.

Even on such a Wintry day, Shira Nui was full. For both sessions. Both the tables, and the counter were full. It is obvious that bookings, even on the day, are essential.

Shira Nui 不知火
247 Springvale Rd
Glen Waverley VIC 3150
(03) 9886-7755
Lunch Tue-Sat noon-2pm. Dinner Tue-Sun 6pm-10pm

Shira Nui, by Dani Valent, Epicure, The Age May 22, 2007 Sit at the sushi counter. Order the omakase
Shira Nui By Jane Faulkner, Epicure, The Age October 10, 2005 Shira Nui is worth crossing town for.
Fusion without power By John Lethlean, The Age August 5 2003 At Shira Nui, only certain types of sushi will be delivered to the table, so fanatical is the chef. The full range is available only to a manageable group of sushi-bar diners. He makes; you eat immediately; then he makes again. This is the omakase menu, a sushi-only degustation that is the purest, most pleasurable dining experience I have had all year.
Shira Nui … again – TummyRumbles by mellie on May 17th, 2009
Shira Nui – Miettas

Age Good Food Guide 2010 Score: 14.5/20
Age Good Food Guide 2009 Score: 14.5/20
Gourmet Traveller 2009 Australian Restaurant Guide "A nondescript Glen Waverley shopping strip is not the obvious place to seek boundarypushing Japanese food, but Shira Nui’s camouflage partially explains its ‘hidden treasure’ status"
Age Good Food Guide 2008 Score: 15/20
Age Good Food Guide 2006 score 15/20
Age Good Food Guide 2005 score 14/20
AGFG 2004, score 14/20

Shiranui – UrbanSpoon
Shira Nui – Your Restaurants

Chicken and andouille sausage jambalaya
Fat burning foods
Image by Burger Baroness
Adapted from this recipe.

2 lbs of chicken, I bought chicken pieces already taken apart and cleaned.
1 lb. andouille sausage
1 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
4 ribs celery, chopped
2 small cans tomato paste
1 28-oz. can tomatoes (I only used half a can)
1 14.5-oz. can of diced tomatoes with mild green chilies
8 cups chicken stock
Creole seasoning blend
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked. I used Uncle Ben’s converted.

In a sauté or frying pan, brown the chicken, sprinkling with red peppers, tyme and a bit of salt. Tear or cut the meat into bite-size pieces.

Brown the sliced andouille sausage and pour off fat.

In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you’re sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we’re going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn’t burn. Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Tturn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. Most of the liquid should be absorbed.

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