I Heart Tomo Dachi

WhenI lived in Los Angeles I loved the multitude of sushi joints in the city. From the fancy schmancy places like Nobu to the beloved and even more popular ones in the strip malls across the Valley, where I called home. The most popular one was Katsu-ya tucked in a corner in little strip mall off Ventura Blvd, but I liked another even more unassuming sushi place just down the street in an even tinier strip mall called Asanebo. You walked in and always felt like family and the sushi, goodness the sushi was incredible no matter what you ordered.

When I left Los Angeles for Austin I wasn’t upset about the move much, except for my sushi and shabu shabu loss. Don’t get me wrong Austin has amazing sushi choices. Uchi anyone? But I knew I was going to miss the family feel, service and sushi that didn’t cost an arm and a leg if you were craving it. Leave it to my friend Kari who has been going to, wait for it, a sushi place in a little strip mall off of Parmer Lane up in North Austin called Tomo Dachi. Bit of a drive? Sure. Is this new my new family sushi joint that I totally love? Bet your bottom dollar.

Steve, Owner of Tomo Dachi (Photos from Tomo Dachi)

You walk in, especially with Kari because they lurve her (who doesn’t?), and cozy up right up to the sushi bar. Check out their specials and ask Sushi Chef Steve Riad (the owner) or any of the other excellent sushi chefs behind the bar what’s good, they will never let you down. I love this place, Steve and his wife Tina Son (head maitre’d and responsible for the awesome decor) take such amazing care of you and the food is amazing. Always get as many specials as you can, but some items off of the menu you can’t miss are Cherry Bomb, Screaming Orgasm, Fatty Tuna done Steve’s Way which means slightly torched, and the sushi sampler done roulette style.  As you know sashimi and the rice it sits on are typically held together with a light paste of spicy wasabi. Roulette style loads on a big piece of wasabi instead but you can’t tell until you put it in your mouth. The burn is mild and fades quickly, but there is something so funny about watching your friends to see if they’ve been “hit” or not. One time all three of my friends got hit and I didn’t. Bahahahaha. Also, be sure to ask for their cucumber sake or if they have it, watermelon-infused sake. I’m warning you now, you will drink this like candy so be careful!

If you are looking for a great sushi experience, a comfortable and totally fun environment get thee to Tomo Dachi immediately. I can gaurantee you will probably find us there any given weekend giggling at someone who has been hit with a wallop of wasabi.

Tomo Dachi location and logo - I want a t-shirt! (Photos from Tomo Dachi)

Mahi-Mahi with Tomato, Pepper, and Caper Sauce

Right after David finished eating this dish from Bon Appétit,  he exclaimed “totally and absolutely blog worthy.” I couldn’t agree more. Hailing from Cabana restaurant in West Palm Beach this simple dish packs a lot of flavor and it was incredibly easy to assemble.

What we liked most about this was the sauce – bell peppers, onions, capers, green olives, oregano, cilantro, and tomatoes all under juicy Mahi-Mahi. I took it a step further and served the whole thing (sauce and fish) over Cooking Light’s Creamy Polenta. I highly recommend doing the same if you are going to make this. It really added another layer of flavor and texture to the whole dish. The recipe is not online so I’ve inlcuded it here, heart you!

Mahi-Mahi with Tomato, Pepper, and Caper Sauce – Bon Appétit, March 2011

  • 16 garlic cloves, divided
  • ½ cup plus ¼ cup olive oil
  • 6 8-ounce mahi-mahi or black cod filets
  • 1 large white onion, halved, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 cup chopped fresh cilantro
  • 1 cup sliced large pimiento-stuffed green olives (about 24)
  • 4 bay leaves
  • ½ cup dry white wine
  • 1 ½ cups crushed tomatoes with puree
  • 1 ½ tablespoons drained capers from jar

Puree 10 garlic cloves in mini processor; transfer to 11x7x2-inch glass baking dish. Ad ½ cup of oil, 1 ½ teaspoons salt, and 1 ½ teaspoons pepper to garlic; whisk marinade to blend. Add fish to marinade, cover and chill 2 hours, turning fish occasionally.

Chop 6 garlic cloves. Heat ¼ cup of oil in skillet over medium-high heat. Add chopped garlic, onion, and next 7 ingredients. Cook until vegetables are soft, stirring often, about 15 minutes. Add wine; stir 1 minute. Add tomatoes with puree and capers; simmer 2 minutes. Season sauce with salt and pepper.

Heat large nonstick skillet over medium-high heat. Add fish to skillet with marinade still clinging. Cook until golden and just opaque in the center, about 5 minutes per side.

Discard bay leaves from sauce. Divide sauce among plates. Top with fish. (I also spread a little bit of the sauce on top of the fish and garnished with fresh cilantro)