Twisting and rolling to new creations
Growing up, I dined frequently at Japanese hibachi restaurants with my parents and grandparents. At these restaurants, the chefs cook in front of you on an open flat-top. I became enthralled with their cooking techniques, unique presentations and how they catered to each guest.
After college, I began working at PL8 Simply Asian in Barrington, where I am able to focus on Japanese cooking and explore different ingredients. I recently was working on a cherry-chili sauce. One of our regulars came in, and I had her try it. She loved it, so I saved the recipe for the next time she was in, to prepare something special for her using that sauce.
My inspiration comes from not only our guests but when I’m shopping at a store. Rice, seaweed and fish are all found in your typical sushi bar, but that’s not all that can be used. I like to mix it up. I have made “makimonos” or sushi rolls with ingredients that aren’t so typical.
One of my first rolls at PL8 was, for the most part, a typical sushi roll except for one ingredient — pesto. I took a fresh scallop roll and cooked it in the oven on top of pesto sauce. How often do you see pesto at a sushi bar?
At PL8, I offer a new roll every two weeks. One recent roll was the BLT roll, my take on the class sandwich with crisp bacon, juicy to-
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4 matoes and crunchy lettuce. My twist was using smoked salmon, cream cheese and lettuce inside the roll and topping it with fresh Scottish salmon, citrus soy, spicy sesame oil, cherry tomatoes diced Salt and pepper and crumbled Texas smoked applewood bacon.
My greatest pleasure comes from experimenting with different produce, proteins and sauces to enhance my specialty rolls and offer mix well. Add salt and pepper to taste.
Chris Traynor something unique to our customers.
Chris Traynor is the chef at PL8 Simply Asian, 736 W. Northwest Highway, Barrington.