I did attempt a ‘charaben’ style entry for the intersting #OnigiriAction contest but the rookie mistake of heating a riceball that has a slightly oily filling destroys their structural integrity.. At least the Sichuan style harusame salad was a revelation – I’ve got to get a recipe settled (though reduce the oil content somehow…)
November 14
It occurs to me that lunches like this makes it look like I’m doing 5:2 but truly I have no such discipline, only larger dinners the night before. Lunch is an umeboshi onigiri with a banana for dessert
November 15
A depressing grey day like this makes me wish I had something deep fried, but this is enough food for now. Lunch is a mixed cous cous onigiri and a cod roe with yukari onigiri.
November 17
Was tempted to have ’em hot; thus messed up their structural integrity. Though, the experimental filling was a success (given some care). Lunch is Sichuan-style harusame salad*, okra, tomato, roasted pumpkin and penguin onigiri with 2 types of Welsh rarebit filling. Looks like a death scene reenactment:
“Mike, I’m not going to make it.”
“Don’t say that! Stay with me!”
“Tell my wife………”
“Noooooooo!”
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- Structural integrity breached
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- It looked ok on the board…
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- The okazu layer
Apologies for such a morbid #OnigiriAction entry ;P
* This was the most awesome harusame salad I’ve made
November 18
Oops, this was more filling than I anticipated; invited to a free dinner/soft opening tonight in Cambridge so perhaps they won’t serve generously. Lunch is okra, tomato, Sichuan style harusame salad and a cod roe with yukari onigiri
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