On Saturdays I like to make myself some Japanese-ish food, spread out on my coffee table like a big bento box. Tonight was karaage style oyster mushrooms with wasabi mayo, grilled sawara marinated in dashi/shoyu/mirin/yuzu with home made yuzu kosho, charred leek and grilled asparagus with ponzu. Store bought pickles and miso soup.
My sous chef made an impassioned plea for some mackerel, but after marinating it’s too salty for him (I saved off cuts for him, but you know he craves human food).
by Saltwater_sommelier