Tonight I made potato oyaki filled with ground turkey soboro with wakame & cucumber sunomono. What does all that mean, you ask? The oyaki is a mashed potato patty filled with soboro, a sweet & salty meat, pan fried in sesame oil. Wakame is the same seaweed you can find floating in your miso soup at a Japanese restaurant. It along with cucumbers are tossed with sugar and rice wine vinegar. I didn't take a picture because there are good ones already along with the recipes. The only difference was my potato oyakis were more caramel in color and not so dark (burned?) as in the photo.
I followed the potato oyaki as written. When I made the potatoes yesterday, I set aside 2 cups for this oyaki recipe. The only change to the wakame & cucumber sunomono was replacing the sugar with agave nectar. I modified the soboro slightly by increasing the soy sauce (gluten-free) by 1 TB and omitted the oyster sauce since I couldn't find a gluten free version. I added a splash of fish sauce to kind of make up for the flavor oyster sauce provides. It took me an hour to make all this and clean-up wasn't as bad as last night. We all enjoyed dinner and Boo especially liked the sunomono. DB and I liked the soboro so much that we added a scoopful over the oyaki.
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