I made huge progress in my Japanese Soul Cooking challenge (see my previous post for context).
My main goal was to make reimen, a summer favourite of mine. To do it right, however, I had to make torigara stock (page 25), which is a very simple and beautifully clear stock made with chicken carcass and water and absolutely nothing else, not even salt. I had a lot of wings in the freezer so I used those and doubled Ono and Salat’s recipe. Now I have a good supply for future meals and sauces.
Once I’d made the stock, I set off to get the other ingredients I needed. Suzuya in Burnaby had the Japanese cucumbers, scallions, fresh-frozen ramen noodles, and karashi mustard, and the local Save-On-Foods had ham. Everything else I had in my fridge or pantry.
This dish was to die for. It was exactly how I remembered it tasting in Osaka. What did surprise me, though, was how filling it was. I did not expect to get four huge servings from the recipe, but it was enough to feed us all. In fact, I was able to get my next day’s lunch out of it.
In preparation for potentially empty bellies, however, I picked up some frozen gyoza (potstickers) at Suzuya and made Soul Cooking’s miso dipping sauce for gyoza (page 34), which is an umami-infused blend of miso, garlic, ginger, and more. The sauce was such a hit that my onion-hating better half used it as a substitute for the onion-based dressing for the following day’s salad.
The other new-to-me recipe I tried was the curry-rice korokke (page 87). According to the neighbours, this dish smelled amazing. We haven’t tasted the finished product, however, because I tossed the entire double batch into the freezer for future meals.
Writing about my adventures had me craving some of my old favourites as well, so I ended up making the potato salada once again, adding green yuzu koshou for extra oomph, and potato korokke, which I had planned to freeze, but we had an unexpected dinner guest so I deep-fried the korokke and served it with a side of tomato salada.
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