Periodically, Exquisite Maiko delights the HG/BSK famille with spectacular tempura. Cod, sole, scallops, haddock and shrimp are given the EM treatment which renders them crisp, light as a gentle breeze and full of flavor without even the slightest hint of grease. These are served with room temperature soba in a broth topped with scallions, slivers of nori and a bit of wasabi. Last night, EM introduced some delightful innovations with the help of PEI’s bountiful summer harvest. Beautiful just-picked eggplant was done two ways: Braised in a sweet and fragrant sauce and as crisp, tempura slices. In addition, EM found some fresh okra and created a dish that would convert even the most dedicated okra hater. Rather than slimey, EM’s okra was firm, room temperature and sauced with a number of subtle and elusive ingredients (EM has her secrets). EM also prepared oyster mushroom tempura and was ready to do even more vegetables–asparagus, onions and zucchini. But, having had copious amounts of the seafood tempura, a halt was requested. EM received applause for her matchless Japanese cuisine.
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