DAISHO SUSHI, 7435 S. EASTERN AVE.
Daisho Sushi opened in September, serving nigiri sushi, a wide variety of rolls, rice and noodles, salads and appetizers including Hawaiian-style poke, tempuras and seafood. Lunch specials are served daily from 11 a.m. to 4 p.m. and include combo boxes, $6.95 to $8.95; teriyaki bowls, $5.95 to $7.95; sashimi, $8.95; and sushi, $7.95. The chef/owner is Lei Zhang, formerly of Blue Ribbon Sushi at The Cosmopolitan of Las Vegas. Here’s a sample of the menu:
Appetizers: jalapeno puffs, $3.95; chicken yakitori, $3.50; enoki bacon yakitori, $3.25; shrimp shu mai, $3.25; calamari tempura, $4.95; snow crab tempura, $4.50; gyoza, $4.25
Nigiri sushi: tuna, $3.50; salmon, $3.25; blue crab, $5; spicy crab, $3; octopus, $3.50; flying fish egg, $3.50; smoked salmon, $3.50; Cajun albacore, $3.50; super white tuna, $3.50
Salads: Tofu seaweed, $4.95; salmon skin, $3.95; sushi bar, $7.95; seared tuna, $6.95
Rolls: Valley of Fire (spicy tuna, spicy crab/eel, tuna and spicy eel sauce), $12.95; White Vegas (spicy tuna, spicy crab/snapper, spicy yum sauce), $10; Daisho Roll (shrimp tempura, crabmeat, cucumber, soft-shell crab, green onions, spicy yum sauce, salmon, jalapeno, garlic sauce), $14.95; Star Fish (yellowtail tempura, daikon wrapped with tuna, ponzu, wasabi oil, scallion, no rice ) $10.50; Volcano Roll (California roll, spicy scallop, spicy yum sauce, baked), $12
Rice and noodles: Tempura udon, $7.50; Daisho Fried Rice (blue crab, soft scrambled eggs, asparagus and chef special sauce), $7.95; shrimp yakisoba, $7.95.
Hours are 11 a.m. to 11 p.m. Call 570-5600.
NEW BOOKS FOR COOKS
CHICKPEA PAN CREPES WITH ONION
1 cup chickpea flour
1 teaspoon coarse kosher or sea salt
½ teaspoon ground turmeric
1 cup finely chopped red onion
¼ cup finely chopped fresh cilantro leaves and tender stems
3 to 4 fresh green serrano chilies, stems discarded, finely chopped (keep seeds)
4 teaspoons canola oil
Combine the chickpea flour, salt and turmeric in a medium-size bowl. Pour in about ½ cup of warm water and whisk it in quickly. The batter will be thick and you want to make sure it has no lumps. Once it is smooth, whisk in an additional ¼ cup of water. The consistency should be slightly thinner than a pancake batter.
Combine the onion, cilantro and chilies in a bowl. Stir the mixture into the batter.
Drizzle a teaspoon of oil into a nonstick skillet or well-seasoned cast-iron pan and heat over medium heat. Halfway through the oil getting warm — about 45 seconds — pour in about ½ cup of the batter and spread it evenly so it is about 6 inches in diameter. Let the crepe cook until the top turns opaque and loses its glossy look, 2 to 3 minutes. Cook the second side until it has a few brown spots. Repeat the process with the remaining batter. Makes 4 crepes.
— Recipe from “Indian Cooking Unfolded” by Raghavan Iyer (Workman Publishing; $19.95)
— Heidi Knapp Rinella