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.
It’s gravlax time of course! This batch was highly praised by the memsahib, and the regulars at my local izakaya. Raw salmon was bought at Costco.
Highly economical, highly delicious English-recipe faggots.
I used a mixture of pork belly, liver and heart (no lungs were on sale at my local supermarket). They still came out very delicious.
Sign of spring!
Mazzafegati! According to the R&P recipe (fresh, non-fermented, with pine nuts, wine and lots of orange rind)!
The tako-ojisan makes an appearance (I’m wearing a mask because of a cough and I am preparing food for all the family, not because I am some germ-obsessed lunatic). Here the octopus have been de-slimed (using Captain Yutaka’s secret method) and are ready for eating/cooking…
Somewhat inevitably, the takoyaki machine was wheeled out.
Dessert was takomeshi (one-pot octopus and rice) made conveniently in the rice cooker:
My memory after these dishes becomes a little patchy, but the octopus was delicious and it is all thanks to Captain Yutaka of Yutakamaru, sailing from Nakaminato Harbour, Ibaraki!
Courtesy of Mr. S., a gift from Hokkaido!