..with a twist! Thank you very much Mr. W for the nuclear-hot chillies!
Eating this dish I actually started to partly see through time, whilst the memsahib became worried enough to ask me if I was okay. And I have put a roll of toilet paper in the fridge, of course.
…from Sardigna! Thank you very much regular blog visitor Mr. VS (the kindness of various readers of my blog is amazing…thank you all). About half the fermented sausage was already consumed by the time I remembered to take a photo….
I won it for coming 9th in a haze fishing competition. It was made by special order by legendary Tokyo tackle store Sansui. The glass soon saw action as I warmed up my frying oil for the starter…
Some of the survivors ended up in a gratin; others were grilled and then sun-dried: these will be used to make the stock for celebratory o-zoni soup on New Year’s Day morning. It is so dry here in the Japanese winter these fish are completely dried out left outside overnight. Then they go in a ziplock bag and into the freezer until the 1st Jan.
(slightly old photo but…)
More goby fishing (and I baptised a new rod)!
Turned out nice again!
Some gobies were caught, killed and eaten.
Tenpura always crisps up nicer if you drain a bit of the oil on kitchen paper or if you are like me and not overly nice about things, old newspaper. I try not to apply the batter too thick. This evening we had a last-minute guest, and she exclaimed at how good haze tenpura is (I suspect she has never eaten real Japanese mahaze before) and how the fish fillets rolled up in the hot oil. This is a sign of quality not poor frying technique: it means the fish has never been frozen or overly-chilled. Of course in this case the poor buggers were whizzing about in a bucket until about three hours previously.