Thursday, November 19, 2020

sarameshi musubi #2

This musubi was also featured on the "Sarameshi" show I wrote about here, but it took me awhile to get some mikan to try it.

The recipe is from an olive oil farmer in Shodoshima, Kagawa.

Adapted from "Sarameshi" : makes about 3 musubi
1 cup cooked rice
2 tablespoons mikan peel, diced fine
3 grams katsuobushi (shaved bonito)
1/2 tablespoon shoyu (soy sauce)
1/2 tablespoon olive oil

After peeling your mikan, gently scrape the pith (white stringy stuff) off of the peel then dice fine.

Mix all the ingredients with 1 cup of cooked rice and form into musubi.

I again made about 3 musubi from this recipe.

The hardest part of this recipe is scraping the pith off of the peel.

NOTES: Delicious! love the citrus with the salty shoyu and it is a nice way to use the peel.

Will definitely make this again.

p.s. oh em gee we had 493 cases in Tokyo yesterday (2000 something total for Japan) and 534 today...the main branch of government is not willing to subsidize business/citizens to stay at home, and the local branches of goverment have used up most of their monies...on top of that the government (main & local) are focused on the Olympics and the economy...sigh.

This weekend is a 3 day weekend but we will be laying low.


KirkK said...

Ever thought about getting a microplane for use as a zester/cheese grater Kat? I bought one and am surprised how much I use it.

Kalin's Mommy said...

OMG, stay safe! Mich

K and S said...

I do have a zester Kirk:)

Take care!

K and S said...

Thanks Mich, hope you are doing well!

Take care.