Shoyu zuke ranou oshizushi with gow crumble

11 comments

1. For those wondering Gow is a delicacy amongst the Haida people in the north west. It’s herring roe, which is laid on to kelp. In it’s raw form, it has a crunchy yet chewy texture, and briny, oceany flavour. When deep fried, it develops a crisp texture. Here I crumbled it on top of shoyu zuke ranou (cured egg yolks)

   I couldn’t directly sumbit the link from my FB, or Insta, so I downloaded it and posted it that way, so the music might not be audible

2. 10/10. Fabulous. Great technique video.

3. That looks absolutely fantastic

4. This looks amazing. How long did you marinate the yolks for? Was the freezing beforehand for texture or just to easily separate the yolks?

5. 

6. Is that a full soy sauce marinade?

7. You could make youtube videos of this and get a huge following. Nicely done.

8. I got to try this, look awesome

9. I would *fucking kill a person* to eat this right now.

10. Are we not going to talk about the fridge just magically organizing itself?

11. How long did you see those eggs in the freezer for?

    They don’t look completely frozen, so it feels like you gotta be a bit more cognizant of them in the freezer and not just set it and forget it…

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