I really appreciate the lead and the guidance on the goma-ae recipe. It and the short ribs both had a very 'less is more' aesthetic. Guessing/hoping A Simple Art will provide more of the same.Chappychap wrote: ↑Sun Jan 10, 2021 9:45 pm Looks delicious Ronnie! And I'm glad the goma-ae was a success. I'll try the reduced sugar version next time as well. I hear ya on a pounds of spinach going surprisingly not far.
Hoping to learn more like this soon. Have a copy of 'Japanese Cooking: A Simple Art' on its way, quite delayed but hopefully early next week. I'll let you know any gems I find!
I've been sticking with the RID approach over here, so with some leeks and scallions approaching their end, some ultra-concentrated homemade chicken stock in the fridge and some ground pork in the freezer, I figured mapo tofu was a good call. I feel like I made this pretty recently but the last time was actually in June. Such is life when all the days just kind of bleed into one another . . .
Mise En Place & Masamoto KS Gyuto, 240mm
Speaking of 'less is more,' this was the other end of the spectrum from yesterday's fairly simple, three-ingredient short rib marinade. Granulated sugar, scallion tops, freshly ground Sichuan peppercorns, minced garlic, broad bean paste, extra firm tofu, peanut oil, fermented black beans, corn starch (later slurried with a touch of water), ground pork, ultra-concentrated chicken stock, soy sauce, scallion bottoms & leeks. Still enjoying the Masamoto KS, with its beautiful, new, ambidextrous handle.
Mapo tofu with pork. Definitely my best batch to date, which makes sense because as they say, practice makes perfect. Of course, using some ultra-concentrated homemade stock instead of canned broth makes a huge difference.