I’ve a sushi book that makes very purple rice with red shiso furikake but I think in normal application I may have gone overboard… unlike homemade, commercial furikake tends to be salter and sweeter so small quantities would be fine as for decorative sushi in this concentration. A valuable lesson learned perhaps, but I did bulk buy it this time…
To start off, this week is a welcome return to seafood – even if it’s mackerel. Please ignore the ‘flaring’ of the slices on the 18th – I did place them into the miso broth when the soup was too warm. Nevertheless, a refreshing change from the ‘normal’ protein.
The nori tamagoyaki was done rather differently from what I usually do as I was curious to a anime screenshot – and as per usual, the picture appeals more than reality but tasted the same anyway.
August 17
Fishy fishy fishy fish! I has fish today! Lunch is steamed broccoli, salt mackerel, BBQ zucchini, runner bean slivers, tomato, dill pickled radishes & cucumber and an umeboshi
August 18
If nori and rice are the minimum for noriben then that’s what I’ve got today. Pity about the salt content.. Lunch is runner bean goma-ae, tomato, saba no miso ni (miso braised mackerel), soft boiled egg, pickled cauliflower and noriben (hijiki & yukari and plain rice layers)
August 19
Bacon and eggs …for lunch! Today it’s french beans goma-ae, boiled egg, bacon wrapped veg, dill pickled cauliflower, broccoli stem & carrot kimpira, tomato. Noriben contents are plain rice and hijiki with yukari
August 20
Not too stodgy, but the nearly raw beans did remind me of rabbit food. Lunch is steamed french beans, tomato, shredded roast duck leg, Bacon wrapped veggies, dill pickled cauliflower and onigiri (duck with spring onion & kecap manis and umeboshi)
August 21
I should have cooked more veggies but fried chicken is hard to resist. Lunch is nori tamagoyaki, pickled cauliflower, tomato, french bean kimpira and chicken karaage on coleslaw veg.
The kimpira was pretty tasty considering that it lacked meat. My thighs regret everything
