Bento Maker's Traditional Japanese Menu Offered at Saturday's Mission Street Food
Want a schooling in traditional Japanese cooking with a Slow Food approach? Oakland bento-maker Peko-Peko is slated to rock Mission Street Food on Saturday, June 20, with a pristine menu set to include braised pork belly with sake, kombu-cured halibut, and the last of the season's fresh bamboo shoots from Livermore. According to Peko-Peko owner Sylvan Mishima Brackett, none of the eight dishes will cost more than $12, and a portion of the take will benefit Mercy Corps. Learn more in the next day or so at MSF's Web site. Full menu after the jump.
Buta no kakuni:
Braised pork belly and daikon with sake and ginger;
with hot mustard and mustard greens
Kare karaage:
Whole fried local petrale sole with mori tsuyu
Asari sakamushi:
Tomales Bay clams steamed with fresh dashi, sake and mitsuba
Hirame kombu-jime:
Local halibut cured with kombu; with little lettuces and radishes
Korokke:
Panko-fried potato and cream-corn croquettes
Ochazuke:
A bowl of rice with green tea and dashi, salt-cured
steelhead salmon, scallions and nori
Oshinko:
Cucumber with shiso, napa cabbage with kombu and red chili
and green pepper and katsuobushi pickles
Aisukuriimu:
Apricot and boysenberry ice cream with apricot
sauce and noyeaux whipped cream
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