Thursday, February 16, 2006

Green Tea Salmon

What's that you say? Time to quit dicking around with templates and post some content on this turkey?

Very well.

Here's what we had for dinner last night. Serve it to someone who's deeply suspicious of sushi and watch them turn a lovely shade of asparagus.




Green Tea Salmon



Cook up some rice. Hell, buy it from the cheap Chinese carryout on the corner. Just get yourself 2 cups of the stuff.

Skin 1/2 lb of sushi-quality salmon and slice it into matchsticks. My matchsticks tend to resemble those big fuckers that you use to light the fireplace...and you know what? Nobody died.

Throw 2 tablespoons of loose Japanese green tea - the good stuff, don't be cutting open no teabags - into a medium-sized teapot and brew it up with 2 cups of boiling water.

Divide the rice between 2 large bowls and drape the salmon over these mounds like, I don't know what, you're Cynthia Plaster Caster, or something. You're going for a single layer here.

Sprinkle 2 tablespoons of salmon roe over the salmon-topped rice.

Continue the orgy of sprinkling with 1 teaspoon of toasted sesame seeds and some shredded nori.

Invite your dining companion to pour half the tea over his portion and so help him if he hogs more than his fair share.

Provide chopsticks, spoons, sea salt and wasabi paste.




Dang! It was really good and rocketed me right back to Japan. Look how young and pretty we were, just two short years ago:



Here's where from I got it

7 Comments:

Anonymous Anonymous said...

Mmm! Sounds yummy. One question--did the kids like it? :)

Congratulations on your new pet! Don't be the bunny (heh); don't eat him, either.

2:16 PM  
Blogger Ayun said...

Certainly not and this lop's just passing through!

2:21 PM  
Anonymous kira said...

Wooohooo! groovy blog.
Now, if only i could remember to cook. and eat.

Food always SOUNDS so good.

- off to google Lop

3:18 PM  
Blogger Carolyn Shea, SheaShells said...

Yum!

With love from the FORMER bartender who found "No Touch Monkey" on her bar 3 years ago and which is how she discovered AYun-World in the first place Carolyn

5:19 AM  
Blogger Colette Denali said...

Oooh, I'll have to try it soon.

You should post things one can cook while stuck in Ukraine- ie, only requiring potatoes, cooking oil, cabbage, and pickled onions.

Perhaps not.

P.S. Got my first-ever EVI on Friday and have been devouring it on buses and toilet seats all weekend.

10:08 PM  
Anonymous sumu_lulu said...

Questions:
1) How do you identify "sushi quality" salmon?
2) Is there any rolling involved here, or do you eat the sushi unrolled?

I always find Sushi very intimidating, so I'm hot to have a recipe, thanks!

Regards to the munchkinz.

9:39 AM  
Blogger Ayun said...

Lulu, I define sushi quality by going to the fish store where i always shop and asking Alex or Louis, "Hey, is this salmon 'sushi quality'? And they look hurt that I could even ask such a thing and then one of them says, "Always".

If you're in NYC, Citarella will have it. Sunrise Mart and other Japanese groceries will have it. In Brooklyn, Fish Tales on Court St will have it.

if you got it for 2 bucks a pound in Chinatown, it's not sushi quality and you'll be barfin' like the smaller of the two munchkins, who was supposed to be getting some mid-winter break kulcha at MOMA and instead is bathing the leather couch with his stomach acids. I thought the yogurt i was using in the pancakes looked a little iff-y. Good Lord, I ate his scraps. Am I next?


No rolling involved! it's a project more akin to grade school papier-mache.

Coincidentally, there's going to be some eel avocado roll featured within the next 24 hours ... if Greg can do it, so can anybody.LIke, a monkey even.

10:02 AM  

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