Wednesday, October 3, 2018

Koshihikari Rice

Last night I decided to make a batch of Japanese koshihikari rice. I paired it with stir fried duck breast (with the skin on!) marinated in soy, ginger, maple syrup and sake. Included green chilies, bok choy and cashews, very tasty. But even more interesting was the leftover rice for breakfast made into congee with lobster stock, tomatoes, peanuts, cured salmon, crunchy peas, wedges of sweet potato and some shiso flakes. A lot of New World ingredients in there. Just happened to be what I had around. Was surprisingly harmonious.

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