similar stuff, different taste

not a good picture at all, but i made some brisket simmered in soy. the liquid i used to cook it in was roughly (very, didn't measure anything) half a cup of soy sauce, a cup of water or more to cover the meat in a small pot, two stalks of green onions, a chunk of ginger, a large splash of rice wine, half a star anise, a spoonful of sugar. forgot if i added anything else.after it boiled, i put in the meat in one big chunk, let it go to a boil again, then simmered on low for half an hour. then let it cool and put it in the fridge overnight to soak up the flavor. then stored in a tupperware with the liquid and sliced some off that hunk of meat whenever. having a crappy electric stove that was either full boil or not at all really anooyed me. took maybe 10 mins before i could manage "simmer".



rigged up a steaming thing with small wire rack underneath a large bowl, which was set in a pot with some water on the bottom. steamed up some chicken tenders all cut up, rehydrated chinese mushrooms with some of the liquid, woodear fungi, rice wine, a spoonful of cornstarch to coat, green onions, little bit of soy. yeah, it sounds like what was above, but it was in different proportions, and tasted very very different from the lo shui beef stuff.




broiled tofu brushed with negi (green onion) miso. i made some of this miso a few days beforehand ala Washoku cooking mirin, green onions, and other stuff into it and stored in a jar in the fridge. i didn't had fried tofu, but did have extra firm tofu, so broiled that in the toaster oven until it was starting to get brown, then spread the miso on top with a spoon and sprinkled some sesame seeds on it. broiled some more until it was nice and toasty. *note* the first time i tried this, i didn't want to wait for broiled, so tried to do this in a frying pan. it ended up way too hot and the miso burned. flavor was a lot more subtle than you'd expect.