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6/13/2025, 7:52:42 PM
>>21401713
Good quality japanese short grain rice.
I did an experimental marinade with red yuzu kosho, mixed grain miso, a little liquid dashi concentrate, white pepper, black vinegar, and brown sugar.
After oak smoking for 2 hours I put them in a dutch oven on top of onion and garlic scapes then added a dashi stock I had just made until they were almost covered. Lid on and cooked at 350 until super tender.
The marinade gave the tails a super rich and subtly fruity/citrus taste with a hint of spice. Amazing with the oak smoke and beefy flavor.
Anyways all that to say that Japanese flavors + Japanese rice = delicious. Some pickled veg would have been a great accompaniment, but I didn't have any.
Good quality japanese short grain rice.
I did an experimental marinade with red yuzu kosho, mixed grain miso, a little liquid dashi concentrate, white pepper, black vinegar, and brown sugar.
After oak smoking for 2 hours I put them in a dutch oven on top of onion and garlic scapes then added a dashi stock I had just made until they were almost covered. Lid on and cooked at 350 until super tender.
The marinade gave the tails a super rich and subtly fruity/citrus taste with a hint of spice. Amazing with the oak smoke and beefy flavor.
Anyways all that to say that Japanese flavors + Japanese rice = delicious. Some pickled veg would have been a great accompaniment, but I didn't have any.
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