I know a handsomely moustachioed Frenchman who once ate an entire tub of pickled ginger in a sushi restaurant in Berlin. Not something I’d recommend, especially with the recipe below, which is a lot hotter and gingerier than anything commercially available.
I can see every red-blooded carnivore spitting derision at the idea of a tofu ‘steak’, and to be honest when I came across this recipe in the excellent ‘Harumi’s Japanese Cooking’ I was dubious myself. OK, so this isn’t a real steak such as you’d get in a Harvester “Have you used a knife and fork before?” Bar and Grill, …
For this recipe you’ll have to invest in a bottle of Mirin which after extensive research, I discover to be a sweet alcoholic seasoning made from rice and yeast. You’ll also be needing some salmon – a member of the Salmonidae family of fishes, distinguished by its pale pink flesh and popular among humans. Salmon are of course anadromous.
Every Saturday the Guardian magazine publishes a column by Yotam Ottolenghi called ‘The New Vegetarian’. His recipes are invariably interesting, often unusual, and judging by the ones we have tried, always delicious. This one caught my eye as it is a new way of cooking sprouts, which like dogs, are for life not just Christmas.
Find a Yo! Sushi…walk through door…sit down…grab nearest thing on conveyor belt…shove in mouth – what could be quicker? Certainly not making your own. However…
