Monday, March 5, 2012
Remember the Onigiri (Rice Balls) I promised? Here they are:
The top is Teriyaki Salmon with ginger-glazed carrots and Tamagoyaki. Bob loves teriyaki, so I confess that I make this one a lot. Up to once a week. It's a basic, easy meal that can be churned out in fifteen minutes if you have the rice already. Good teriyaki sauce can come in a variety of flavors at your local grocery store if you want to save even more time. Otherwise, I use a simple mixture of one clove minced garlic, 3 tablespoons soy sauce, 1 tablespoon brown sugar, and a sprinkle of grated ginger. When the fish is done, take it out to cool and throw in the carrots in the remaining sauce with a little honey and a sprinkle more ginger.
The bottom photo is today's concoction and catches us up from my camera. Salt Salmon, Octo/Fish Dogs, and Tamagoyaki. This is a really Japanese mix. Salt Salmon is fish (skin on) that has been cured in sea salt for the last three days. The end result can be VERY strong and fishy, but it's perfect for mashing up in the rice and is a great flavor once you get in to it. You can also try it with whole mackerel and grill it for an irresistible taste. The hot dogs are cut up like an octopus and fishes. I don't know why this is a thing in Japan, but it's so cute, I'm not objecting. It might have something to do with octopus being a popular food. In either case, these were cooked up in the pan and tossed in, too.
I'll try to be more punctual in the future, but here they are. Thanks for reading.