Try it, you’ll like it!
Do you have a food comfort zone?
When dining out and perusing the menu choices, do you throw caution to the wind and order a dish you never thought you’d try, or do you stay in your comfort zone?
If it’s sushi, I’m usually not very adventurous, staying put (or stuck) in my comfort zone: California Roll, Veggie Roll and Shrimp Tempura Roll. But, thanks to Chef Tommy Begay III, chef/partner at Sushi on Oracle, my sushi world has expanded in several delicious ways.
His spicy tuna mixture inside the roll is divine. However, what is so mouthwatering that it practically defies description is his tomago.
Tamago, egg in Japanese, or tamagoyaki, a Japanese omelet dish translated to eggs cooked over dry heat, gained popularity in the 1950s when the government encouraged parents to feed their children more protein and Japanese farmers started keeping more chickens.
It’s a basic staple in Japan, eaten several ways – in the morning for breakfast or as a complementary ingredient in bento boxes or sushi.
The sushi chef skill comes into play for the number of times the tamago is folded onto itself. Folding the cooking egg multiple times creates thin slightly sweet and savory layers resembling little bars of gold.
On Monday, February 28, Chef Tommy returns to the kitchen with a fun sushi class that includes Tamagoyaki Temaki Zushi, the cone-shaped hand-rolled sushi filled with the golden pillows; Veggie Rolls using nori seaweed sheets and the sushi mat we’re giving you; and Shrimp Nigiri, an oval-shaped mound of rice with a boiled shrimp on top.
News & Notes
Cowboy and cowgirl up on Friday, February 25 when we team up with Mark Beres of Flying Leap Vineyards and Chef Kyle Nottingham for Spirit of the West AZ Style showcasing AZ beef, cheese, chocolates and wine.
Danny Cordova’s latest downtown venture, CRUDA Mariscos & Oyster Bar, has opened at 31 N. Scott Ave. The space was previously occupied by his La Chingada restaurant before it moved into the former location of the now-closed Cafe Poca Cosa, 110 E. Pennington St.
Tucson Village Farm’s U-Pick to harvest your own vegetables is back on Tuesdays from 4-6 p.m. at the “Little Farm,” 4210 N. Campbell Ave., across from Trader Joe’s. Check out their Instagram and Facebook pages on Tuesday mornings to see what’s available for that day.
Vivace Restaurant, 6440 N. Campbell Ave., was named one of America’s most romantic restaurants by OpenTable.
Locale Neighborhood Italian, 60 N. Alvernon Way, now opens at 8 a.m. for breakfast, with fresh pastries, espressos, teas and pre-made bites.
Wishing you joy in the kitchen,
Classic Cheese Omelet
Yield: 1 serving
2 large eggs
1 tablespoon milk
Kosher or sea salt to taste
Freshly ground black pepper to taste
1 tablespoon unsalted butter
½ cup sharp cheddar cheese, shredded
Fresh parsley, chopped, for garnish
Combine eggs and milk in bowl; beat with fork or whisk until well mixed. Season with salt and pepper.
Melt butter in 8-inch skillet over medium-high heat until sizzling; pour egg mixture into skillet. Cook 30 seconds or until bottom is set. Run heatproof spatula around edge of pan, lifting edges of eggs and allowing uncooked portions to flow underneath. Tilt pan, if necessary. Continue cooking, lifting eggs as needed, 1-2 minutes or until almost set.
Remove from heat. Sprinkle cheese over half of omelet. Carefully fold other side of omelet over cheese. Carefully slide omelet onto serving plate. Sprinkle with parsley.