We had dinner at Tsubaki, a favorite neighborhood Japanese restaurant. They very nicely comped us with an unusual presentation of a perfect Marinated Chilled Tomato. The Tomato was boiled, then skinned and chilled. It was served with a Marinade. We asked for the recipe and the owner, Courtney gave us the ingredients not specifying the proportions (she didn't know them). That worked however, because we could balance the ingredients to our taste. The key of course is to get the best Tomatoes possible. I loved the dish.
We had left over Pork Loin from the Tsubaki dinner, so we served that as a Salad.
We reheated the Pomegranate Sriracha Shrimp as our main course. It was a delicious dinner!
Peeled Marinated Tomato
Rice wine vinegar
Mirin
Sake
Soy sauce
Yuzu Misoyaki Roasted Asparagus Recipe
Omsom
Ingredients
Omsom Japanese Yuzu Misoyaki Starter
¾ lbs. asparagus
Instructions
1. Preheat the oven to 425°F and line your baking sheet.
2. Trim off and discard the thick, woody ends of the asparagus.
3. Pour the Omsom starter over the asparagus, using a pair of tongs to gently toss the asparagus so it’s coated on all sides.
4. Place in the oven and roast the asparagus for 14-16 minutes, or until crisp-tender, gently turning them once about 7 minutes into cooking time.
5. You’re done, enjoy!
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