The Sakuga Series is a series of posts created by the staff and management of Sakuga, a Japanese restaurant located in the heart of the West End of Portland, Oregon. The series will explore the world of sakuga, the restaurant’s signature dish.
The blog is made up of photos of food, recipes and fun posts from the staff, as well as a fun stream of the staff’s thoughts.
I’ve been a chef for quite a few years, and have been meaning to write a blog post about the sakuga menu for quite some time. My wife and I have been to Sakuga a few times, and have always wanted to try the sakuga dish. This recipe for the traditional spicy sakuga is also a pretty good recipe as well.
Sakuga – the spicy sakuga dish is made by mixing chopped pieces of chicken, shrimp, or pork with a garlic-herbs-sugar-spice mixture. The dish is then tossed with minced scallions, rice and a little fish stock. The dish is then topped with a fried egg and served with rice.
The only thing that really bothers me about the sakuga dish is the fact that there’s no rice. I guess that has to do with the fact that the dish is so spicy and makes you want to throw up. I always assumed that the rice wasn’t necessary in the dish but it does seem to ruin the dish a bit.
The first thing you need to know about sakuga is that it is not made with rice. And I know this because this dish is not made with rice. The original recipe calls for fish stock. In its place is a “sakuga”. The sakuga is a rice-based dish and has a fish stock base. I mean, come on! The rice and fish stock is just so weird.
I’m sure I don’t have to tell you this, but rice is not a primary ingredient in the dish. The fish stock is. The fish stock is the base of the dish and the rice is just there to make it taste good.
The fish stock is a staple in Japan and it is the most basic ingredient in the dish. The rice is the star of the show and only appears once. But, as the title of the blog makes clear, the fish stock is the star of the show too.
As a general rule, rice and fish stock is the only ingredients that are used in a Japanese dish. But there are a few exceptions to this rule. For instance, the dish may be made with various kinds of fish stock, which means rice is only used once in the dish. But the fish stock is also used twice in the dish. The fish stock is often used to add some extra flavor to the rice, but it is also used as an ingredient in the dish as well.
Here at Sakuga we don’t make any exception to the rule about rice and fish stock, except for a few special recipes. Usually this means rice, but there are also a few other uses for rice. Even though rice is used in the dish, you can also get that rice from other sources, which is rare. But in a few rare cases, rice is used to make a dish that has rice as the main ingredient.