I was home supposed to be doing office work and wandered into the kitchen to procrastinate. One thing led to another, here’s the result. Once I start, everything just sparks up inside my head and I can’t stop.
Making ginger and Nagasaki dried anchovy infused oil.
Good quality sea salt.
First bowl. The tare I made was sea salt, piece of konbu, pinch white pepper, ejima shoyu and teriyaki sauce (home made master sauce mirin, soy and chicken extract from dipping). Although the idea was good, and overall very tasty, the teriyaki was a bit too strong and overly sweet.
Ejima Shoyu, the farmers around Saikai in Nagasaki make their own soy sauce but this is an ancient craft about to become extinct. Only two farmers currently make the soy sauce and there are no successors.
Blending the ginger anchovy oil with the seasoning.
Soup. Pork bones (just some bone bits from a few cutlets I am going to cook for dinner) cooked for a bit less than an hour, skimmed tediously and blended with dried mackerel at the last 20min.
The second bowl. Was quite happy with this one. A clean clear broth really bringing out the beautiful niboshi (anchovy) flavour and the rough edges of the ejima shoyu. Dropped the teriyaki, went straight with the ejima and anchovy oil, this was really good.
Back to office work….