Dinner tonight
Dec. 22nd, 2009 07:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
coraaLast fancy meal before travel... (Although I hope to make some of the Washoku New Year's dishes with ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
rowr.)
Tonight, I'm sous vide-ing salmon to the 'rare-medium-rare' temperature of 110F, in the hopes of getting something between cooked and sashimi.
First I brined the salmon in a 10 percent salt solution for 10 minutes. (Well, no, that's a lie; first I sliced the skin off the salmon.) Then I drained and rinsed the salmon and sealed it in a sous vide bag with a drop of soy sauce and a generous pinch of grated pickled ginger, and put it in the sous vide machine at 110F.
Then I started a batch of sushi rice in the rice cooker. Yum.
Then I sliced up an acorn squash into chunks, reserving the seeds, and made a miso glaze for it. I combined red miso, ginger, sake, and rice wine vinegar with a little honey, tossed it with the squash, and baked it.
I also toasted the squash seeds in a little oil and salt.
Finally, I crisped the skin I'd removed from the salmon in a little oil. (OMG salmon skin. I had no idea. It's got the same crunch-savory thing going on as chicken skin.)
The final dish will be a bowl of warm sushi rice, mixed with wakame sushi and chopped acorn squash seeds, topped with miso-glazed acorn squash on one side and sous vide-ed gingery salmon on the other, and sprinkled with crumbled crisped salmon skin.
With apples poached in ginger sake for dessert.
I'll post pics!
rowr.)Tonight, I'm sous vide-ing salmon to the 'rare-medium-rare' temperature of 110F, in the hopes of getting something between cooked and sashimi.
First I brined the salmon in a 10 percent salt solution for 10 minutes. (Well, no, that's a lie; first I sliced the skin off the salmon.) Then I drained and rinsed the salmon and sealed it in a sous vide bag with a drop of soy sauce and a generous pinch of grated pickled ginger, and put it in the sous vide machine at 110F.
Then I started a batch of sushi rice in the rice cooker. Yum.
Then I sliced up an acorn squash into chunks, reserving the seeds, and made a miso glaze for it. I combined red miso, ginger, sake, and rice wine vinegar with a little honey, tossed it with the squash, and baked it.
I also toasted the squash seeds in a little oil and salt.
Finally, I crisped the skin I'd removed from the salmon in a little oil. (OMG salmon skin. I had no idea. It's got the same crunch-savory thing going on as chicken skin.)
The final dish will be a bowl of warm sushi rice, mixed with wakame sushi and chopped acorn squash seeds, topped with miso-glazed acorn squash on one side and sous vide-ed gingery salmon on the other, and sprinkled with crumbled crisped salmon skin.
With apples poached in ginger sake for dessert.
I'll post pics!
