· James Torr · Personal · 1 min read
Is there anything better than fried chicken?
Is there anything better than fried chicken?
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I've been eating a lot of rice bowls lately and I thought I'd share some basics that I've learned since eating them.
I've been eating a lot of rice bowls lately and I thought I'd share some basics that I've learned since eating them. I started with some of the donburi style Japanese rice bowls. Oyakodon is lovely, simple chicken vs egg with dashi, sugar and soy, likely ginger and garlic. Gyudon is thin sliced beef with something similar. Korean rice bowls (Bibimbap) are a bit more relaxed and have more variety of toppings.
Yakitori time!
Yakitori time! Unfortunately we were too busy eating the skewers for me to get any good shots. I've used a small portable BBQ (Weber Go Anywhere) with some lumpwood charcoal (Big K Restaurant grade) to grill these. As some of you may know, the Japanese use a special grade of oak charcoal called binchotan. This burns for a very long time and provides a certain type of radiant heat.
Simple and quick chicken shoyu tonight.
Simple and quick chicken shoyu tonight. Medium boiled eggs, purslane, sous vide pork belly and noodles both from the freezer. Decoration spring onions and borage, seasoning soy and chicken amino.
Pork and chicken broth ramen for home date night tonight.
Pork and chicken broth ramen for home date night tonight. That's sous vide chasu pork belly, with homegrown komatsuna (a great, easy grow green leaf veg), steamed and seasoned with soy, sesame oil and seeds, ajitsume tamago (soy and sugar cured egg), homemade ramen noodles. Broth was a bit low on fat so I blended it with some garlic infused pork fat, and some rendered chicken fat to make it a bit more like a tonkotsu broth. Topped with chili and allium infused oil, black garlic oil and Spring onions from the garden. This may look like it took ages, it kind of collectively did, but not today.