Sunday, April 12, 2009

caviar inari

So it's been way too long since I've updated (despite the fact that I was functionally unemployed through February). In recent news, I've started boning dating a corporate chef, which is great because he doesn't work restaurant hours but he has access to great ingredients and cares about food as much as I do.

We had a living room Japanese food picnic last night- I made miso soup, hiya yakko (chilled tofu w. ginger, green onions and lemon soy sauce), rappini w. sesame sauce, natto (fermented soybeans) with kimchee which my bf tried and hated (most people find it unpalatable but I like it cos I'm weird), pickles, gyoza and two kinds of inari:

(I have a new digital camera that makes everything blue. I'll figure it out eventually).

He seasoned the rice on the red inari with a sauce he crafted from red lumpfish caviar (he brought me a full jar and it was too salty for me to enjoy straight), lemon juice, egg yolk, olive oil and garlic, and although I was initially dubious, it was really fucking good.

Of course he got all hardcore and garnished it too. I heart food industry people.

1 comment:

The Snarky Nutritionist said...

Wow, that is seriously awesome!