The Dish: Jogasaki #4
The Chef: Yo Pratioto
The Truck: Jogasaki Burrito
The same vinegary-sweet sticky rice that bulks up your California roll fills the massive burrito.
The sesame-speckled sheets sometimes used for sushi are a touch too small for his “tortilla” wrap, which can make for a messy meal.
Raw yellowfin tuna is ground with a mix of mayo, soy sauce, sugar, garlic, ginger, and a chili-sesame oil.
Avocado and Cucumber
“I cut the cucumber into big wedges. I really want people to have a feel of every single ingredient.” Two fat avocado slices add cool creaminess.
“We boil eel in a sweet sauce of soy, sake, sugar, and mirin, then roast the eel right before serving so you don’t feel the tiny bones.”
“This part is easy. We have a fryer on the truck and just mix up the tempura batter and fry the shrimp to order.”
Photograph by Jessica Boone