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Miso honey glazed seabass / cod is common as appetizer in Japanese restaurants / Izakaya, it is easier and quicker to make than I thought. I am very sensitive to the fishy taste, but miso and honey under high temperature covers that taste really well. It air-fry longer, the meat even tastes like crab / scallop! After a few trials and errors, finally found the perfect time and temperature (for my air fryer? and hopefully yours too!)
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I have never had Japanese salmon rice before, the first time I saw it is when I was watching a YouTube video summarizing a food-related Japanese drama. In this drama’s first episode, the main character made the Japanese salmon rice as a quick and easy dinner after a long day of work. I can resonate the need to cook quickly and also the desire for delicious foods, and the recipe struck me right away. Hence, I am just following the quick 10-15 sec snip of video to make this dish. It tastes really good and fresh, special thanks to the Japanese market across from me providing fresh materials!!
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Bite in…chew…OH MY GOD… Honestly I wanted to make Ebi/Shrimp Katsu only because the frozen shrimp I bought this time, tastes like PLASTIC.. I was hoping smashing it up will eliminate the plastic texture, hence I tried to make Ebi Katsu out of it. As usual, the food scientist nerdiness gets to me to compare air-frying Katsu vs deep-frying katsu, air-frying bread vs pan-frying bread vs toaster bread. Result is, air-frying katsu is not that different honestly.. The sauce learning from Chef Masa is very, super, surprisingly, confusingly delicious. This is my first time making the Ebi/Shrimp Katsu Burger, but I am going to add it to my permanent menu for guests!!
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Overall the recipe is straightforward and not complicated. Sauce can determine the overall taste. Chicken has a trade off between more crispy but potentially over-cooked or less crispy but tender. Slice green onions as thin as possible and let them curl up in cold water is a great tip! Do not pour too much sauce in rice otherwise Oyako Don will becomes Oyako Porridge 😉
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Did not have too much time to cook lunch, I decided to make fry rice. But just fry rice again seemed a little bit..dull. So I decided to challenge myself to make this tornado egg to put on top of rice! I made three times ( with 4 eggs in total) today, improved little by little, still not perfect! Fry rice is inspired from poke bowl, added in mentaiko besides pea, corn, celery and sausage. Vinegar and sesame oil as final touch up.
