Colour: yellow
Vegetarian Makizushi
I wanted to see if I could construct a makizushi that had lots of flavour, but I think the result was too odd even for my tastes. If it wasn’t for the lumpia this bento would of been vegetarian, so just imagine that it is. Top tier contents: vegetarian makizushi (roast capsicum, pickled jalepeno, spring […]
Double Crabstick Makizushi
I didn’t quite plan well in advance for this lunch – and Yvan’s doesn’t look too much different from this too. One thing I do know is there are some things we need to use, and so they are fodder when I’m out of ideas and am in the mood for makizushi. Top tier contents: […]
Yakitori & Shiso
The purple shiso (perilla) out in the herb bed was bought in part for the novelty – the green variety has more uses than the more potent and strangely perfume-like ‘red’ type as I would eventually find out. I have started to use it for onigiri, and I can’t say it’s not too bad. This […]
Cheese Tamagoyaki
The cheese tamagoyaki ended up a little strange – not that the combination didn’t start off odd to begin with. I’ve seen a blogger with such an item but I fear that the cheese I used just wasn’t suited for this kind of cooking! I hadn’t made teriyaki sauce in a while, and remembering the […]
Four Seas Makizushi
After the housewarming, I had a leftover kiwfruit which enabled me to recreate the first ever time I came across a kiwifruit sushi roll and a ‘four-seas’ roll. With the salad leaves in the garden established, I also nicked some for a simple side salad. And it couldn’t of been a proper housewarming without a […]
New House Roast
“How pleasant is a pheasant!”. Finally moved into the new place dubbed ‘Ro House’ (oh, the fun with puns there) and things are settled enough to have food prepared in the kitchen. As a treat, we had roast pheasant with the trimmings – and there was plenty left over. Top tier contents: rice with black […]
Squid Rice
Finally used up the squid cutoffs that weren’t used for a past marinara – simmered in a sweet soy seasoning with kombu (for tsukudani). A few leftovers and there’s a hearty lunch! Lunch contents: beef and parsnip croquette, steamed broccoli, steamed edamame and carrot, red onion tempura, cherry tomato, spring onion and sesame seed tamagoyaki, […]
Beef & Parsnip Croquette
Baked parsnip was left over from soup making and I thought that it makes a far more interesting mash than potato – and is more nutritious at that. In addition, there was some cooked minced beef I needed use. It seemed natural to combine them for croquettes, but I can’t shake the thought out of […]
Tri-colour Hosomaki
Hosomaki is supposed to be the easiest roll type (excluding temaki) as it has very little fillings, but I find it perhaps the benchmark in rolling. The perfect roll has the ingredients exactly in the center of the roll and if possible, little rice. Making hosomaki makes me itch for larger rolls, or a large […]
Plum Mon Makizushi
When I was given a copy of The Encyclopedia of Sushi Rolls one of the first things that captured me were the ‘mon’ rolls. I’ve always been envious that family crests exist for some people around the world, in particular the simple elegance of the mon. When I committed to do this roll, I needlessly […]