Over at Ohsho, you get to indulge in simple Japanese-fusion fare and I was overwhelmed. We tried the Tori-Kara-age, or the Japanese Deep-Fried Chicken, and boy was it good! A wrench of the lemon and you have the perfect combination of sour, salty, crispy and intense flavour of the chicken with each greasy bite – served fresh when ordered.
Added chunky delights came in the form of Funky Potato – a dish of Tori-Kara-age with Crinkle Cut Fries dose in Chilli Sauce, although I would have to add that this dish reminded me more of my good old primary school days than a Japanese fare.
We also ordered a serving of Chahan, or the Japanese Fried Rice. Of course, we all know that the difference between the Japanese version and its Chinese cousin lies in its grain. Japanese grain tends to be shorter and the rice – stickier, and therefore the art to cook it well lies in the emulsion process - the combination of eggs first emulsifying together with the oil in the pan, and then adding the rice later into the semi-cooked eggs, created the best tasting sensation.
And I have to say they did a pretty good rendition of it. The Wok Hei flavour was captured in the dish, but the dish could do even better with another dash of salt. Lastly, the Gyoza was also delectable. The skins are so different from the mainstream ones where it's all thick and starchy!
Although Yaki-Gyoza, or pan-fried preparation method is usually first fried on one flat side, creating a crispy skin, then, stock is added and the pan sealed with a lid, until the upper part of Gyoza is steamed, Ohsho’s version seemed to be a little too dry. However, the fact that the Gyoza’s skin is so well pan-fried makes up for it.
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