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Vacation food experiments
Dec. 28th, 2021 05:13 pmThis vacation I’ve been experimenting with variations on hot pot and noodles. So far, the following have been great successes:
Pasteurized eggs. These are hard to find in the US, but turn out to be quite easy to make if you have fifteen minutes to fiddle around with your burner and a candy thermometer. Once you have water at a steady 140F, you just need to dunk the eggs in for three minutes. Yay for gas stoves, is all I can say.
With the preceding: Sukiyaki. I made this one in my electric fondue pot so that I could have it at the table and a) keep watching brain-candy reruns while b) dipping the meat/tofu/greens/mushrooms in raw (pasteurized) egg. It’s definitely a particularly tasty way to have sukiyaki. The egg softens the ingredients into a nice, mellow taste.
Both with the leftover sukiyaki broth and with fresh broth: Beef Udon. Making the broth with hon mirin is definitely a winner. With mirin flavoring, I think I’d use less of that and the soy sauce both.
Yet to try: Tomato sukiyaki. I feel like this may want fresh basil.
General notes: Even lower-grade thin sliced beef gets a lot richer if you brown it in butter and a generous sprinkle of brown sugar.
Pasteurized eggs. These are hard to find in the US, but turn out to be quite easy to make if you have fifteen minutes to fiddle around with your burner and a candy thermometer. Once you have water at a steady 140F, you just need to dunk the eggs in for three minutes. Yay for gas stoves, is all I can say.
With the preceding: Sukiyaki. I made this one in my electric fondue pot so that I could have it at the table and a) keep watching brain-candy reruns while b) dipping the meat/tofu/greens/mushrooms in raw (pasteurized) egg. It’s definitely a particularly tasty way to have sukiyaki. The egg softens the ingredients into a nice, mellow taste.
Both with the leftover sukiyaki broth and with fresh broth: Beef Udon. Making the broth with hon mirin is definitely a winner. With mirin flavoring, I think I’d use less of that and the soy sauce both.
Yet to try: Tomato sukiyaki. I feel like this may want fresh basil.
General notes: Even lower-grade thin sliced beef gets a lot richer if you brown it in butter and a generous sprinkle of brown sugar.
