06 October 2016

Asparagus Aji rice



In my Northern Hemisphere concept, it's autumn now but we have fresh Australian asparagus these days.  I cooked rice with Japanese dashi with soya sauce and I added my Aji confit that I made earlier.  Asparagus is added after the cooking of the rice only to steam to keep its green color.

「アスパラと鯵のご飯」北半球では秋の味覚が美味しい時期だと思うが、シンガポールには春のオーストラリア産のアスパラとイチゴが出てきた。鯵のコンフィと茹でたアスパラを出汁で炊いたご飯で蒸しあげた。

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