| Last night I had friends over for a sushi party. It was so fun. We had an array of ingredients to use. I think we made at least ten different rolls. The one I was most excited about was pulled short rib that I braised in beef stock infused with soy. Yum Yum Yum. And I rolled it with aparagus, pretty typical but added fresh radish and my own radish sprouts. Today I was prepping the mushroom tea for my underground dinners and had some nice maitake mushrooms that I sliced in cross sections which gives this beautiful shape just like the Oak tree where you can usually find it nestled. I seared the cross sections with grapeseed oil and a touch of tamari. I draped cucumber dressed in sesame oil and rice wine vinegar over them. I also cut the tiny kernels from baby corn an dressed them a touch with sesame oil, fish sauce, salt, and pepper. I added a mini quenelle of miso to the salmon, crisped up some skin in the pan that I had cooked the mushrooms in and added a touch of fermented beans to the plate. The beans were a gift from one of my friends who got them at the Korean Mart. She was very excited for us to try them. It wasn't bad. I really like them with this dish. |
