As anyone can imagine, over the past months I have not had much time to devote to the kitchen, including Yui that absorbs me nicely all day, work that makes him a little 'less pleasant, the various matters and the rest. Nevertheless, I cook every day for lunch and dinner, just not much hope, or at least not things worthy of ending up on the blog. But yesterday I did
meshi ika, or squid stuffed with rice. This is a typical dish of Hokkaido, the northernmost main island of Japan (Shinji and I we were also eaten but we have not, unfortunately. On the other hand we stuffed full of other things superfine). Inside the Squid gets rice with various things like (type takikomi gohan, in theory, but I did not want and I only put carrots and ribs), then closes with a toothpick and cook with the usual fish stock , soy sauce and sake. Must cook a lot ', because as everyone knows the squid and their relatives or cook a lot or very little, all the intermediate cooking make them become hard.
And as usual, a good appetite!
PS: I realize only now that he never spoke of takikomi gohan, urge broader explanation!
meshi ika, or squid stuffed with rice. This is a typical dish of Hokkaido, the northernmost main island of Japan (Shinji and I we were also eaten but we have not, unfortunately. On the other hand we stuffed full of other things superfine). Inside the Squid gets rice with various things like (type takikomi gohan, in theory, but I did not want and I only put carrots and ribs), then closes with a toothpick and cook with the usual fish stock , soy sauce and sake. Must cook a lot ', because as everyone knows the squid and their relatives or cook a lot or very little, all the intermediate cooking make them become hard.
And as usual, a good appetite!
PS: I realize only now that he never spoke of takikomi gohan, urge broader explanation!
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