- Nov 8, 2009
- Reaction score
- USDA Zone 3b/4a
I'm in awe! Amazing!Tsukimi-Style Rice
Tsukimi is a term from Japanese and can be used as a type of cuisine with one egg in the center of the dish, either raw or sunny-side up, with the yolk representing the full moon.
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The chicken skins, meaty bones (I always debone the chicken thighs and use the meat for other dishes), and tallow are sometimes taken as scraps and discarded. Such wastes are unbelievable.
Well, first, the chicken skin and beef tallow - I usually cut them into smaller pieces, season them with salt and spices, and let them sit in the fridge for a couple of days.
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With the middle-high heat (and some patience), we will get lovely cracklings and flavored oil.
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I fried chopped scallion and smashed ginger in the oil; the final product is like this and can be used for many dishes. It can stay fresh in the fridge for weeks and in the freezer for at least one year. It will immediately boost umami and flavors to clear soup, noodles, rice, etc. I would love to share more about such seasonings in the future.
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And I used chicken bones, garlic, and tomatoes to make today's broth. Pan-frying the meaty bones and garlic for 5-10 minutes first, and the broth will have a much richer flavor.
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I used this broth to cook the rice then.
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This Tsukimi-style Rice is a reunion of a few cheap ingredients. However, like a Shepherd's Pie or Farmer's Casserole, it's humble but won't let down.