After the rediscovery of carottes râpées I couldn’t help wonder if the same treatment can be applied to other veg – and the yellow beetroots did seem like an attractive choice.
This week was cut short due to beer shenanigans once more so there wasn’t much time to prepare alternate protein hence a very karaage-heavy week; I’ve been experimenting with the coating and I’ve much liked mixing the flour in so it’s more like a ‘batter’ than a dusty coating as it doesn’t ‘contaminate’ the oil as much.
The tarako furikake makes a debut this week and I’m not sure where I stand with it – the commercial furikake is far too sweet for my tastes though it has that ‘fishiness’ that appeals. Perhaps one day I’ll have a proper tarako onigiri to get a more informed opinion on how it’s supposed to taste..
June 8
Ah, I could get used to cooking rice in the mornings but I do like to sleep in. Though today a lot of this was cooked from scratch.. Lunch is chicken karaage, pickled radish, yellow beetroot salad (in the French carrot salad style), beetroot leaves namul, tomato and 2 types of onigiri (umeboshi and tarako with sesame)
June 9
Repetition simplifies things somewhat but at least I managed most of it last night rather than this morning. Lunch is beetroot salad, pickled radishes, chicken karaage, tomatoes, stir fried beetroot leaves and an umeboshi
June 10
Huh, it’s karaage week at this frequency; no complaints there apart from the scales. Good thing it’s out of batteries then. Lunch is roast beetroot salad with feta, pickled radish, tomato, beetroot leaves goma-ae and chicken karaage sprinkled with aonori
June 11
A late lunch and a late submission; not too bad for some last minute juggling on a beer festival day. Today it’s beetroot leaves namul, roast yellow beetroot, pickled radish, fish fragrant eggplant, chicken karaage and onigiri (tarako & sesame and umeboshi)
