How to Serve An Orange Like in a Japanese Restaurant
A trick I've seen at sushi joints and izakayas
I like the idea of taking a simple piece of fruit and prepping it in a way that makes it both more attractive and easier to eat.
What you will need
1 orange
1 sharp knife
How to cook
1
Slice about 1/4" round off of each end of the orange. I'm talking about the ends with the dimples here. That's the stem end and it's opposite.
2
Slice the orange in half, parallel to the previous slices. The reason this orange is a little pink is that it's actually a cara cara which is a hybrid between an orange and a grapefruit. They're delicious!
3
The fancy part! Ideally, you want a sharp knife with a narrow blade. Rest the orange slice on it's skin and slide the knife between the skin and the meat.
4
Gently roll the orange, while sawing the blade in very short motions to cut away the peel.
5
The tips you removed in the first step should now fit neatly in the removed peels, skin-side down, to form a nice base for your orange slices.
6
Quarter the orange rounds, and place them in the peel for display.
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