Tank Sushi

May 26, 2013 § 1 Comment

Okay, I’ve been saying all winter that I guess I’ve created a summer blog.  Once school started in the fall life was a little more than crazy.  The school year is winding down and I’m blogging again.  My dear friend, Pam, planned a delightful couples night out at Chicago’s Tank Sushi and it inspired me to get the ball rolling on the blog again.  It was the perfect Chicago evening after a hot spring day.  Everyone was out in the Lincoln Square neighborhood; kids playing baseball, eating alfresco, couples strolling hand in hand, and families enjoying the charms of city life.  Chicago has so many charming neighborhoods and some of my favorites spots in Lincoln Square include; The Chopping Block, Merz Apothecary, and Cafe Selmarie,  I think my first time in Lincoln Square was for Oktoberfest over 20 years ago with the good ole roommates.  Any excuse to take advantage of an Indian Summer, Brats and German Beer (and, of course, there’s always a story).  Lincoln Square has really come into it’s own and it’s one of the most charming spots in the city without being trendy.


Sake Tini

Effen Vodka Cucumber, Sake with cucumber garnish

Blue Raspberry Lemonade

Stoli Raspberry, Blue Curacao, Triple Sec, Sweet & Sour mix, Fresh Lemon

Samurai Sake

Effen Vodka, Triple Sec, Roses Lime, Shaken and served chilled with a salted rim

Tank Tini

Effen Vodka, Blue Curacao, Lime


Goat Cheese Tempura

green apple, spiced pecans and mixed greens with sweet chili lime vinaigrette


This was super yummy and the sweet chili lime vinaigrette gave it a nice kick.  I found a recipe for Goat Cheese Tempura with a Honey Dipping Sauce  that looked fun.


  • —– – For Rose-Clover Honey Sauce, —–
  • 8 ounces – water
  • 3 – juniper berries
  • 2 – cloves
  • 1 – rose flower
  • 1 cup – clover honey
  • —– – For Saffron-Wildflower Honey Sauce, —–
  • 8 ounces – water
  • 3 – juniper berries
  • 2 – cloves
  • 1 ounce – saffron
  • 1 cup – wildflower honey
  • —– – For Lavender-Buckwheat Honey Sauce, —–
  • 8 ounces – water
  • 3 – juniper berries
  • 2 – cloves
  • 1 ounce – lavender, fresh
  • 1 cup – buckwheat honey
  • —– – For Goat Cheese Tempura, —–
  • 16 ounces – goat cheese, grated
  • – lemon zest, to taste
  • 2 1/2 cups – constarch
  • 1 cup – oil
  • 1 – egg
  • 1 box – panko breadcrumbs
  • – oil, for frying
  • —– – Optional Garnish, —–
  • – micro flowers
  • – honeycomb


To make honey sauces:

Place 8 ounces of water each into three separate saucepans and bring to a boil. Create three small sachets for each sauce, containing the juniper berries, cloves, and rose flower, saffron or lavender, respectively.  Place each sachet in a separate saucepan and steep in boiling water until flavor is extracted and reduced to about 2 ounces each. Remove sachets. Add the clover honey to the rose extract; add wildflower honey to the saffron extract; and add buckwheat honey to the lavender extract. Bring mixtures back to a boil and stir well. Remove from heat and cool to room temperature. Reserve for service.

To make tempura:

Mix lemon zest into goat cheese to taste. Roll goat cheese into small, bite-size balls. Refrigerate for at least 30 minutes to harden. Mix together cornstarch, 1 cup oil and egg to create batter. Dip goat cheese balls into batter and roll in panko. Fry until golden brown.

Serving Suggestion

Plate using three Chinese soupspoons, placing each sauce into a separate spoon to form a shallow pool. Place a fried goat cheese tempura ball on top of each spoon. Lightly drizzle the respective honey varietal onto each goat cheese ball. Garnish with micro flowers and honeycomb, if desired.


Firecracker Shrimp

wrapped in a crisp wonton with sweet chili sauce

  • 1/2 pound large shrimp, peeled with tails on and deviened
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 teaspoon sesame oil
  • 2 teaspoons garlic, grated
  • 2 teaspoons ginger, grated
  • 1 teaspoon cornstarch
  • 12 egg roll wrappers, cut in half into 2 triangles
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • oil for frying
  • sweet chili sauce for dipping
  1. Nick the shrimp a few times along the inside of their curve to help them stay straight.
  2. Marinate the shrimp in the sweet chili sauce, soy sauce, sesame oil, garlic and ginger in the fridge for 20 minutes.
  3. Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper with a mixture of the water and the cornstarch.
  4. Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.


Tuna Spring Rolls

1 pound piece sashimi tuna
1 tablespoon wasabi paste
2 tablespoons coriander leaves
2 tablespoons chopped parsley
8 spring rolls wrappers
Oil for deep frying
2 tablespoons lime juice
2 tablespoons soy sauce
To make the spring rolls, cut the tuna into pieces 2cm wide and 10cm long. Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley. Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot oil for 30 to 45 seconds or until lightly golden. Drain on absorbent paper. Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad.  (ours were not deep fried at Tank).


A Variety of Signature Maki

Latin Heat: smoked salmon, escolar, jalapeno, avocado, cilantro, chili mayo, sesame seeds

Ocean Sundae: shrimp tempura, cream cheese, avocado, tobiko chili sauce, scallions, sesame seeds, covered with tempura crumbs, wasabi mayo, sweet soy sauce

Robusuta: Lobster, fried banana, & red tobiko wrapped inside-out with crispy rice, topped with diakon sprouts & spicy honey mayo

Samurai: tuna, yellow tail, apple & spring mix lettuce with spicy mayo topped with masago


Dessert Egg Roll

Chocolate Chip Cookie Dough


Grilled Pineapple & Mango Sorbet

mango sorbet with berries tossed with honey-ginger sauce


Overall, we had a wonderful experience; a big private table in the back, great cocktails and apps, the maki rolls were awesome, great conversation, and anything with chocolate chip cookie dough is fine by me.

My first day in Chicago, September 4, 1983. I set foot in this city, and just walking down the street, it was like roots, like the motherland. I knew I belonged here.

– Oprah Winfrey

I love our city, I love our friends, I love our life!



ps We missed you Rainy and Todd.


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