..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.
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.
What’s to do with a kilogram or so of eel innards? Stew them, in a mix of soy sauce, mirin, maple syrup and sansho, of course.
store-bought sushi, conveyor-belt sushi, and then sushi made by a man whose family have been doing it in the same restaurant for five generations, this time with fish you have caught that day and until about three hours previously had been swimming in the deep blue sea. I consider it an angler’s duty to cook any fish I kill but just ever so occasionally, it is a pleasure to ask a friend who happens to be a pro to deal with my catch (and I do make sure he takes a good cut of the bag as well for his own use). I wasn’t disappointed this time, although after the second dish (well-peppered cutlassfish seared on a nuclear-hot pan with butter) I was a bit elevated in my spirits and forgot to take any photos of the cutlassfish arai (scorched then chilled in iced saltwater then sliced paper-thin), or the cutlassfish tenpura, or the fillets seasoned with nothing other than salt and lightly grilled (it needs nothing more) but hopefully these two photos convey a part of the deliciousness (and skill, devotion and dare I say affection, of the chef involved). Thank you so much Mr. N.!
Just kabayaki this year…
Few things can beat a good English-style cured ox tongue. This time I cooked it in a pressure cooker, so it was done in 50 minutes instead of 3 hours. If anything this was tastier; no loss of fat or delicious juices. This tongue lasted approximately 1 day after it was done before it was all eaten up: nothing leftover for a curry.