Hello. I'm new. Lol.
Uonuma koshihikari rice made in my Zoji and mixed with a splash of toasted sesame oil, sugar, salt. Air fried for 12 min at 400. Cold smoked for 60 minutes. Pan fried in butter. Hit with a miso glaze that was 2 parts white miso, 1 part miran, 1 part sake, 1 part sugar and simmered until golden brown and thick. Used a Sous-vide torch to caramelize the glaze. Finished it off with a super thin coat of Takesan Kishibori soy.
Cheers!
by Remarkable_Region_39