Homemade Miso Cured Salmon & Egg Yolk

 

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Silky and Smooth – Serve Piping Hot!

The secret to congee is low heat and constant stirring.  Low heat and constant stirring.  For hours and hours, in this case around 4.  There is another trick however that i learned, if you set your rice cooker on warm and bring it to boil every hour it also works with less effort!

Egg Yolk in miso works if you leave it over night.  The egg yolk turns jelly like and with a creamy rich consistency.  Drop it in the piping hot congee which helps cooks it and eat right away.

Ingredients:

  1.  4 Cups of Rice – Warm on  Low in Rice cooker and bring back to boil every hour and stir (Min 4 Hours)
  2. 4 Fillets of Salmon – I used Organic Raised
  3. 6 Tablespoons of Miso
  4. 6 Egg Yolks
  5. Spring Onion
  6. Pepper

Salmon – Rub Miso on Fillet and Keep in Fridge over 24 hrs / Draining Water off every few hours

Egg Yolk – Line a small tupperware box with miso – separate the egg yolks and gently add the miso to cover.  I left mine over night.  Gently remove the egg yolks and drop in hot congee.

Simple and Home Made Goodness!

Japanese & Italian Inspired Udon

Looking through the fridge there was an assortment of leftovers bits of this and bits of that.  Some udon, pumpkin, roasted eggplant and bacon.  Dinner time in 30 mins let’s create a semi healthy stir fry.

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30 Mins yummy dinner!

Started with the bacon, I tried to remove as much fat as possible and then added in the pumpkin which i cut into small pieces to mesh into a thick gooey sauce to coat the noodles.  A quick spin of Kampot pepper, salt and olive oil and the piping hot udon which i boiled for 5 mins was added in.  It still had some water in the noodles so i it helped make the sauce more light, quick chopsticks and wrist action to coat the noodles.  Last sprinkling of pepper, chilli flakes, and a quick snip of spring onions from my pot and ready to go.

I think quick meals are possible, incorporating vegetables into our diet is also quite important, I can’t claim to be miss healthy but I think baby steps!

The udon was firm and chewy, the pumpkin added a nice sweetness to the dish while the bacon helped with the savory and salty.  The eggplant was just another texture, spongy mushroom like.  The spring onion was the bit of green, i didn’t use any garlic or onions as i wanted each of the flavours in the pot to shine, garlic and onion usually dominates in simple dishes and i wanted only flavours of the 5 ingredients to really have their own part.  Everyone liked the colors and balance of flavours.  Leftovers done, let’s see next week!

 Happy Eating!

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Turned out better than expected!