Tuesday 2 December
We still had a tupperful of
leftover sushi rice and parboiled carrot and zucchini from making nori rolls
for Holt's birthday dinner. Solution:
fried rice, made with guidance from Hitoshi Hashimoto's recipe for "Butta
Rice" in the Frost Street Cookbook. The protein chosen to accompany this was also
from one of Barbara's grad school cookbook productions: Teriyaki pork chop,
from the immortal (and still on index cards) Fear and Loathing Cookbook.
We cut the parboiled vegetables
into small dice, and diced a quarter of a small onion. Fried the onion in oil on medium-high heat
for 3-4 minutes until just translucent; added the cold rice and the pre-cooked
vegetable, plus salt and white pepper, and stir-fried until the rice separated
into grains. Added about a tablespoon of
soy sauce and stir-fried until the rice turned a uniform light brown.
In the meantime, 5 thin pork
scaloppine had been soaking in the following teriyaki-style marinade: 5 Tbsp.
soy sauce, 3 tsp. sake, 1 Tbsp. minced ginger, a small smash-chopped garlic clove,
and 1 Tbsp. sugar (preferably brown), whisked up until the sugar
dissolved. The marinated pork scaloppine
grilled on the grill pan for only a minute or two each side.
Both preps were so quick that we worked in tandem, Barbara handling the rice and Holt the grilled meat; we finished simultaneously, which is what you want on the plate and elsewhere.
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