24 Nov '14, 4pm
Revisiting SHIMA @ Goodwood Park Hotel
Besides offering top-notch produce, the chefs also painstakingly make most of the accompanying sauces in-house. The Goma Sauce takes over half a day to prepare, from the fine milling of sesame seeds to the adding of stock, double straining and reducing the mixture over low heat for a smooth creamy result; while SHIMA’s flavoursome Teriyaki sauce, which coats tender pieces of chicken thigh cooked on the Teppanyaki griddle, follows a recipe from the 1980s. The Sukiyaki sauce is also homemade with an original SHIMA recipe of Teriyaki sauce, pureed vegetables such as Dutch onions along with mirin, sake and other ingredients before being reduced to a rich, thick and flavoursome sauce.