August 08, 2008
Make-your-own-sushi
As previously mentioned, last Thursday we had a make-your-own-sushi night. What basically happens is we buy, make and organise a bunch of ingredients for people to make their own Sushi.
We're lucky to have a very good local fishmonger in the English market so we are able to have fresh salmon. I don't know that I'd dare to do that in NZ.
Beau prepped the rice (medium grain), we don't have a rice cooker, so this is cooked old school in a pot. Then he mixed in the rice vinegar etc. The general rule is 1/2c uncooked rice per person.
I made tamagoyaki. It's that sweet egg stuff? Most of the recipes I've seen call for dashi, I don't have any and don't plan on making or getting some for my occasional forays into japanese cooking. My adjusted tama-faux-yaki recipe:
4 eggs
3T water
1T sugar
1T soy
Follow the instructions from this site, it has pictures.
Beau marinated the chicken sometime mid-morning. Unfortunately there was a mix-up in the communications and he used 2t sugar instead of 2T sugar, so it wasn't your regular teriyaki sauce, but it was nice. I fried it the the "egg" pan. As few dishes as possible please.
Anyhoo, here's a picture of it all laid out. It made enough for 6 people.
Click on the picture to see more details.
I've only made two lunches in the last week as I slept in on Friday and didn't work on Monday or Tuesday. They both featured pumpkin soup that we made on Tuesday night. It is seriously yum and I love having a water-tight container.
I mixed it up a bit and had nice bread and vege with it yesterday, whereas today I used leftover potatoes in a salad to go with my soup. Both meals were satisfying.
I'm going to seriously miss cooking and making my lunches etc while we are travelling. Ah well.
Point of Fashion: I think I'm going to bin this skirt before I return. The Mary Janes won't be coming back either.
Current Obsession: Car hire