Yummy Yoshinoya Century Bangus Kabayaki for Lent

Kabayaki: A generic Japanese term for a seafood dish that is filleted, deboned, and dipped in a sweet soy sauce-based sauce before being broiled on a grill. - Century Pacific Group (Century Bangus)

For a limited time only, this Bangus Kabayaki is the Lenten season offering of popular Japanese food chain Yoshinoya, known for their best-selling beef bowls.

Last March 9, they introduced Bangus Kabayaki -- a deliciously healthy meatless meal in time for Ash Wednesday.  Operating under the Century Pacific Group since 2001, Yoshinoya now made use of the latest quality product from Century, the Bangus belly, for this savory epicurean delight!

I was thrilled to be part of a group invited to try this unique 'Japinoy' dish that made use of our national fish, bangus (milk fish) that's cooked in this specially blended kabayaki Japanese sauce.  We likewise sampled mouth-watering dishes made from Century Bangus, which deserve a separate post altogether. Our hosts from Century and Yoshinoya warmly welcomed us at their test kitchen in Ortigas.

(From left:  AVP for operations Ricardo Logarta, operations manager Lala Habana and Chef Donna)

Yoshinoya's Bangus Kabayaki is made with Century boneless bangus belly fillets, lightly breaded, deep-fried, then coated with their special kabayaki sauce, served on top of piping hot rice with sauteed beansprouts on the side.

I was completely sold on this mouth-watering rice bowl, with the salty-sweet flavor of the fillets. It's reminiscent of my favorite teriyaki dishes that smelled so appetizingly good!  The fragrant veggie side dish was cooked just right, seasoned with sesame oil that perfectly complements the meaty bangus belly.
Bangus Kabayaki @ P140 / bowl
I highly recommend this dish to everyone. Kids will like this too. Hurry over to Yoshinoya and order yourself a bowl or two before it's off the menu!

Another seafood dish served that night is Shrimp Katsu -- shrimp patties that were deep-fried, then drizzled with creamy Japanese mayonnaise, served with mixed vegetables and rice on a platter. 
Shrimp Katsu @ P140 / plate
I was expecting it to taste like the juicy shrimp balls we order at Chinese restaurants, but these chewy patties fell a bit short on the 'wow' taste factor.  It was good, but a bit dry for me. The mayo did wonders for the overall taste and texture as I took a bite.  The mixed veggies were great and still had a bite to it, not soggy at all. 

Our drinks for the evening were Yoshinoya's cool flavored iced teas -- Green Tea came first, garnished with a thin wedge of lemon (not in photo), and followed by Apple Green Tea with a slice of apple. Both were equally light and refreshing, with just the right amount of sweetness. Great alternatives to the usual lemon iced tea. I really like their Red Tea the most, but it was not served. :)
Regular iced tea drinks @ P30 :  Green Tea and Apple Green Tea
When dessert came, I was too full to enjoy the mousse with all the food we ate!  We had a choice of chocolate or strawberry, and I chose the latter since I haven't tried one yet.
Chocolate or Strawberry Mousse @ P30 / cup
I liked the creaminess of the Strawberry Mousse with it's subtly-sweet strawberry flavor. I would have preferred a moist chocolate cake base over this Oreo-cookie-like crust.

This was my first "test kitchen" foodie event which proved to be so much fun and memorable. What's more, I gained new blogger friends that, hopefully, I would see more of in future similar gatherings. Many thanks to Rowena, and the Yoshinoya-Century group for the invite.  Yoshinoya certainly have a hit with this Bangus Kabayaki rice bowl. I'm sure many would want it to be part of the regular menu. :)

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