Midori Sushi, 19 Eighty-One Crescent St., Grand BendVisit Midori Sushi’s website
Mike Gravelle, Sous Chef at Midori Sushi, is known as a funny guy, and that helps when you are one of a team in a bustling restaurant kitchen. “Who are you calling chef?” he quips, but then quickly affirms, “I like good sushi. So, I do the best I can to make food I like. And also, I was spending way too much money on it during my university years. I had to figure something out!”
Right-hand-man to chef-owner Tina Hayter, Mike says his favourite part of being a sushi chef is research and development. Previous restaurants provided him with valuable experience. Mike insists if there is one training principle he follows, it is “Omakase”. The word omakase translates as ‘I’ll leave it up to you’, a commonly used word in Japanese restaurants where the customer leaves it to the chef to select and serve seasonal specialities. “Leave it up to me. Just ask.”
One of Mike’s favourites he loves to make is Drunk Noodle (the story goes drunk people try to quench their thirst with these noodles), a spicy tuna, or “any veggie dish my better half makes.”
Three ingredients necessary in Mike’s kitchen are rice, fish sauce and vegetables. A knife, cutting board and alligator food dicer are must-have tools.
When travelling, Mike seeks out “tasty but inexpensive” locations.
Asked to name his favourite cooking show or celebrity chef and why, Mike says, “I think Anthony Bourdain was pretty neat.” Mike says he doesn’t know about Bourdain’s cooking, “but for everything else, those things I appreciated.”
And if you need a reason to visit Midori Sushi, Mike says, “how about because it is delicious. Midori is delightful fusion-type sushi in the nicest backyard I’ve ever played in. Come check it out.”
Midori Sushi is located in the extensively renovated Grand Bend Public School #8 built in 1874.
SWEET THAI CHILI EDAMAME
- 10 oz frozen edamame pods
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 2-4 tablespoons sweet chili sauce
- 1/8-1/4 teaspoon kosher salt (plus extra to taste if desired)
- 1-2 teaspoon toasted sesame seeds
- 1 tablespoon chopped green onion to garnish (totally optional!)
- Bring 4 cups of water to a boil in a small pot or saucepan.
- Add frozen edamame and cook for 4-5 minutes or until tender.
- Next, add sesame oil to the pot, switching the heat to medium. If the pot is crazy hot, give it a moment to cool to prevent burning the garlic.
- Add your garlic and cook until tender and fragrant. Then add the sweet chili sauce followed by your edamame pods, salt and sesame seeds. Toss or stir to coat. If desired, you can garnish the dish with sliced green onion.
- Transfer to a bowl and enjoy while they’re hot!