wife went on skiing trip with a friend at rusutsu hokkaido, and brought back some fresh sashimi.
we made a japanese don dinner this evening on 6.3.2016. ^^
i used my usual chawanmushi 茶碗蒸 recipe. 🙂
2cups water. add 2tsp mirin, 2tsp light soy sauce, 1tsp sugar (basically to taste) & whisked with 3 eggs. steam for 15mins. & that’s it!
i did not have prawns & decided not to use chicken breast. instead i marinated with fish sauce & white pepper some frozen hokkaido scallops (not sashimi grade) & also some cheap sutchi white fish fillet.
the uni was super sweet, melt in the mouth, lingering..
hotate also very sweet & with the wonderful slight gummy texture, the best!
ikura slight salty…bursting with flavours…
was surprised by the atlantic surf clams…the ones i remembered taking in singapore were the frozen kind, dry with little taste. these ones were tender & sweet. not in the league of uni & hotate though, for me.
i did an angus ribeye using my recent oven method – this one 2 hrs at 60degC then chargrilled 1 minute on each side.
the chirashi don was just wonderful & the beef too.