For this Lenten season, Yoshinoya tied up with Century Bangus to create the Century Bangus Kabayaki. The dish was launched last March 9, 2011 and will only be available during the Lenten period only.
Century Bangus Kabayaki is priced at P140 and is served with beansprounts atop a bowl of rice.
At first glance, I even thought it looked like “unagi” (eel). The color and the smell of the sweetish sauce helped create that illusion. Once I started eating the fish, the bangus flavor as well as the presence of the belly fat changed the notion.
I really loved this dish, since I love bangus belly and liked that it had a generous amount of it.
Shrimp Katsu (P140), a Lenten offering last years and once again a part of their menu for this year. Deep fried shrimp patties with mixed vegetables on the side. The patties were bland and the mayonnaise on top did not help a bit. I was expecting more shrimp flavor but upon biting into the patties. Paled in comparison to the excellent Bangus Kabayaki.
We were also served Green Tea (30/35) and Apple Green Tea (30/35) along with our meal.
In addition to the launch of the Century Bangus Kabayaki, we were introduced to the newest line of products of the Century Pacific Group, the Century Bangus. What great about Century Bangus is that they all farmed and harvested in sea cages, not from fish pens so there will be no muddy taste in the meat.
They wanted to highlight the versatility of the bangus by using it in three dishes that we were far from the norm. All the recipes used Century Premium Boneless Bangus marinated.
Bangus and Kani Burrito.A quirky mix of Japanese and Mexican cuisine.
Century Bangus Salad with Caramelized Pear and Walnuts
Century Bangus and Farfalle ala Genovese.
All three recipes were very good and opened my taste buds up to the things bangus could be used for. I just think that the unseasoned bangus would have worked better for the pasta dish.
The whole range of Century Bangus products are available in your neighborhood supermarkets, so go and give it a try.
Like this post? Subscribe to Tales From The Tummy by Email