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JAPANESE MONTH: WASHOKU: Fish, Meat and Poultry

Please use this thread to discuss and review recipes from the chapters about fish, meat and poultry.

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  1. Tangy Seared Chicken [Wings] Thighs, Pg. 256

    Well here we go... my first Japanese recipe, or rather, Dinner. The chicken was the main dish and thighs are the acceptable alternative to wings. One of the ingredients is Dashi (Basic Sea Stock), page 92. Make it before starting the chicken. Then gather the mise en place: 6 thighs (boneless/mostly skinless), leeks (Japanese,Western or yellow onion), vegetable oil (peanut), dashi, sake, rice vinegar, sugar, soy sauce.

    Using a pan that will contain the chicken pieces in one layer brown the chicken well on all sides. Start without oil but if the meat is beginning to stick add oil in a spiral fashion starting from the outside edge... ending in the center. We did need to add some oil. After turning the pieces over to brown on the second side add the chopped leeks. Saute for a minute or so then remove and set aside. G was manning the fry pan and simply left the leeks in, finding it just too fiddly to pick them out. Next add the dashi, sake, vinegar, sugar and shimmy the pan so the sugar dissolves. With the cover of pan askew lower the heat and cook 25 minutes for thighs and 18 minutes for wings. (Note to self - buy an otoshi-buta. That's the wooden lid that sits right on the food.) When the chicken is tender add soy sauce and cook 1 minute.

    Remove pan from heat and allow the chicken to cool in the liquid remaining in the pan. The sauce is spooned over the plated chicken. Reheat to serve warm at dinner. We didn't do that because the chicken was warm enough to serve after about 10-ish minutes cooling time. I really liked this dish. It had a simple, mellow poultry flavor that was satisfying and tasty. Not spicy by any means, but just right somehow. Homey, I guess I would say. G has no opinion about this dinner. He's still trying to decide whether or not he enjoyed the meal. He's used to really spicy foods and has to adjust his understanding of what Japanese food is all about.

    The other dishes were Gohan (basic rice) page 137 and steamed Western broccoli. I had planned on making the New Year's Salad on page 220 - a spicy daikon and carrot combination - but ran out of time. I'll make it in a couple of days for sure.

    1 Reply
    1. re: Gio

      Tangy Seared Chicken Wings, Pg. 256

      I made these wings as part of a light lunch. With the wings, I didn't need to add any additional oil to the pan. Following Gio's G, I left the onion in the pan while it simmered. I was a bit concered that we would find the sauce lacking in flavor, but I really loved it and even the BF seemed pleased. The wings worked great for lunch, but I think if I end up making this again for dinner, I'll switch to thighs.

    2. Bite-Sized Pork Cutlets (Hito Kuchi Tonkatsu) P.263

      These stubby rolled pork cigars were an excellent addition to my Japanese-themed appetizer evening.
      Pork loin is sliced into very thin, even pieces, about 1/8" thick. I had some frozen boneless chops that I let partially thaw before slicing. I would imagine that a whole loin piece would make for easier cutting; my slices were a touch thick in parts. I just pounded the pieces to an even thickness with a rubber mallet.
      The pork slices should measure 2 1/2 X 4", 8 pieces total. They are laid out in single file with the short end facing you. On 4 of the slices, halved shiso leaves are placed on the surface and lightly spread with an umeboshi paste. These are rolled up, jelly-roll style, and put aside. The remaining 4 pork pieces are covered with nori and a thin layer of leek miso, and those are also rolled up.
      The pork is lightly dusted with flour, dipped in an egg wash solution, and covered with panko crumbs. They are then deep fried for a few minutes, until golden brown and crispy.

      I served these at room temperature, each 'croquette' sliced to several pieces. They were visually appealing, texturally interesting, and tasted very unique. The shiso leaf-umeboshi combination was punchy and exciting, but I preferred the leek miso-nori mixture, because I find that creamy, salty, smoky medley irresistible.

      Now that I've got the hang of the process, the prep should be much faster for next time. It was a bit time-consuming at first. Well worth it, though.

      5 Replies
      1. re: Allegra_K

        Very impressive and such a lovely presentation! We made old school tonkatsu last night, but am tempted to make to make these after reading your post.

        1. re: Allegra_K

          Those are lovely! I have some extra pork from the package of Berkshire pork I purchased at my Japanese market for tonkatsu. Now I know what I will make with those lovely slices. The serving plate is beautiful too.

          1. re: Allegra_K

            This sounds wonderful! And what a beautiful job you did. Well done!

            1. re: Allegra_K

              Bite-Sized Pork Cutlets (Hito Kuchi Tonkatsu) p. 263

              Having been intrigued by this recipe since Allegra_K first posted on it, we finally got around to making this. You can see that our "bite-sized" were super-sized a bit. We only made the version with negi miso and nori. Although the results are quite nice and I do love the negi miso flavor, the three of us (the Mr., my nephew who has become an honorary taste tester every time he comes to visit, and me) prefer classic tonkatsu to this, but glad to have tried it nonetheless.

              1. re: BigSal

                That looks beautiful and so appetizing! I'll definitely have to do these again soon....

            2. Pork and Wakame Dumplings (Wafu Gyoza) P.260

              I made these small pan-fried parcels to go with a Japanese-themed appetizer evening. They were a big hit.

              A filling is made of minced leek, cabbage, and small amount of wakame, mixed with ground pork, grated carrot, sake, miso, and a touch of sesame oil. The meat medley is forcefully thrown a number of times into the bowl in an attempt at tenderizing.

              After preparing the filling earlier in the day, I went to the freezer to pull out a package of gyoza wrappers. Apparently I had already used them, as I could not locate the package anywhere. Either that, or they got lost in the depths of my over-filled appliance (the most likely scenario). I was forced to use (gasp!) wonton wrappers, which were then cut into rounds.

              The dumplings are pan-fried on one side in more sesame oil, liquid is added, and it is left to steam-cook, covered, until done. I used a bit more oil than called for, as food has been sticking to my pan pretty badly lately, but the dumplings readily released from the surface when done without much fuss.
              Served with a dipping mix of soy sauce and chinkiang vinegar.

              The dumplings were nice. Nothing fantastic, just dumplings. Everyone gobbled them up, though, if that says anything! The wakame was lost in the mixture; I had hoped that its flavour would be more prominent. I would at least double it next time, and maybe the other veggies as well.

              1. Soy-Glazed Beef Burger, p. 265

                So far work this month has been distracting me from diving into this book as much as I wanted to. These became dinner after discovering I had too many buns left over from the Superbowl and some ground beef hiding in the freezer. The recipe comes together very quickly and without much fuss which is great for a weeknight. The end result was a nice soy-spiked burger. It was good, but I don't think it will be joining my regular rotation. I only made 2 patties, but kept the amount of sauce the same and was glad I did.

                To make, minced onions are softened in a skillet and then deglazed with sake. Ground beef, panko (I ground some old bread as the BF made a lot of bread over the weekend), egg, miso, and the onions. After kneading and throwing the meat like a baseball, you form into patties. The patties are placed back in the skillet and browned on each side. More sake goes in the skillet, it's covered, and cooks until you're desired level on doneness. While it's cooking, you dissolved sugar in hot water and mix in some soy sauce. When the meat is done, the soy sauce is poured on top, the heat increased, and cooked until the patties are evenly glazed.

                The book suggests garnishing with carrots and serving a green vegetable. I went with raw carrots on the side, a salad, and some french fries with a wasabi-ginger mayo. The mayo will definitely be repeated.

                2 Replies
                1. re: TxnInMtl

                  This is the recipe that got me to this book, it was in Gourmet years ago. I really like these, the sauce makes the difference and turns ordinary burger night into something pleasantly different. I don't serve them on buns, just straight up with rice and a veg.

                  1. re: Splendid Spatula

                    Soy Glazed Beef Burger. Husband is working nights so needed something easy enough to cook with 3 kids underfoot which said picky kids would also be likely to eat. This recipe seemed like a pretty good bet.

                    TxnlInMtl describes the procedure well, so I won't rehash, except to say that I mixed up the meat mixture early in the afternoon while kids were napping and picked up with the cooking at dinner time. Certainly an easy recipe. Unfortunately, NONE of my kids would eat it. I was really surprised by this because my kids love meatloaf and meatballs and most Asian flavors, but despite the sweet soy glaze and total lack of heat (a good thing for my kids) they all refused to eat it. I'm not sure if it was a chain reaction, or if the miso turned them off-- I felt like the miso really came through in the flavor of the meat, but in a pleasant way for me.

                    I served this with gohan and Japanese Coleslaw Salad from Everyday Harumi and thought this made a very nice meal (although something red and yellow would have been appreciated-- this 5 color thing is starting to sink in to me). Good thing I liked it because there are lots of leftovers and apparently I will be eating this for lunch this week! I may try getting some pickled red ginger or pickled carrots to eat with the leftovers.

                2. Soy Stewed Chicken with Vegetables (Chikuzen Ni) p. 254

                  A homey braised chicken dish offering a variety of vegetables sounded like a good idea to me, and an excellent introduction to the mysterious konnyaku that I have been chomping at the bit to try. Well.
                  Chicken thighs are marinated and tenderized in sake and corn starch while the prep of the veg is carried out. Lotus root, carrots, burdock and dried shiitakes (I used fresh as per Tsuji's recipe) all make an appearance in this colourful medley.
                  This was the first opportunity I had to practice the 'rolled cut' technique, and I clearly still need heaps of time to hone that skill, as all of my veg were quite misshapen and lacking uniformity. Alas.
                  Konnyaku (I chose the white variety) is lightly scored to aid in flavour absorption, and then cut into about 20 cubes. The pieces are then dry roasted in a skillet until squeaking sounds can be heard when the pan is jiggled. Yes, they really do squeak. Like cleaning-a-window squeak. They also bounce.
                  Once the pan is merrily trilling away, the items are pushed aside to make way for the chicken, which is then seared to a crusty brown. The veggie combo is added, and a mix of dashi, sake, and sugar is poured in. Also to be added is the reserved mushroom liquid, but I used a dribble of seasoned soy concentrate in its place.
                  At this point an otoshi-buta drop lid would be used, but lacking that, I placed a smaller lid in the pan and let it simmer down to a thick liquid until the veggies were tender. Some soy sauce is drizzled in and cooked down, then the mix is left in the pan to cool and soak up the flavours of the sauce. Just before serving, blanched shelled green peas are sprinkled over top. I used blanched snap peas, again as per Tsuji's recipe, for added colour and flavour.

                  This recipe was very mild. Too mild for my tastes. I did try adding a bit more soy sauce, after comparing recipes and seeing that the other had 3 times as much, but that didn't alter the final product very much. It wasn't bad, it just wasn't very exciting, except for the textural contrasts of the crunchy lotus root, the springy mushrooms, the burdock, etc. This seems like a comfort food kind of dish; loved by those who grow up with it.

                  Now, for the konnyaku: I bought 3 packages of this stuff without ever trying it before, and perhaps that was a mistake. The texture takes a little getting used to. It's like jello on steroids. Doesn't really taste like much (though you could really smell the calcium hydroxide upon opening the package), but the texture is.......different than what I am used to. Rubbery, bouncy, chewy? I'm not sure how to describe it. I will give it another chance (at 12 calories per 250 gram package, what do I have to lose?!!) and perhaps will enjoy it in smaller pieces, or maybe as shiritaki. I hope.

                  2 Replies
                  1. re: Allegra_K

                    Oh dear! Squeaking & bouncing food, sorry it was a miss for you, bit I must admit it is bringing a giggle to my morning.

                    1. re: Allegra_K

                      Konnyaku is such an interesting food. I can't think of anything else like it. I do enjoy it for its texture (rubbery, bouncy, chewy :) ). I especially like it cooked kinpira style or in oden, but there is no getting around it's texture. One way it might not be as distracting is in the kayaku gohan (mixed rice). It is cut into very small pieces and just adds another texture to the dish. My husband does not typically eat konnyaku, but he did not notice it (or pick it out) of the mixed rice.

                    2. Gingery Ground Chicken [Turkey] (Tori Soboro) , Pg. 258

                      Since I had only a pound of ground turkey in the freezer that's what I used and we think the outcome was delicious. Twelve oz. of both white and dark meat minced chicken is called for. The turkey I used was all dark meat and I increased the other ingredients proportionately. This cooked ground meat is one of the components of the Rice Bowl with Three-Colored Topping on page 153.

                      Into a dry unheated skillet put the meat and add sake and sugar. Stir to separate the meat and combine the additions. Turn heat to low, continue to break up the clumps while cooking. Liquid is supposed to form looking cloudy and meat should turn white after a few minutes. Ours never did, so G just continued to follow the directions. Our meat must have been very lean because there was no fat to draw off either. At this point add soy sauce. After 2-ish minutes add ginger juice. If there is excessive liquid turn up heat to reduce it. Take pan off heat, cover, and either allow to cool and refrigerate or keep warm and continue with the rice bowl recipe.

                      As you can see this is a very easy recipe. For us the angst set in when there was no simmering liquid and the skillet went very dry during the initial cooking. But, everything turned out well in the end. Once again, though, the beauty of the final dish is in the best ingredients to work with.

                      6 Replies
                      1. re: Gio

                        Gingery Ground Chicken (Tori Soboro) , Pg. 258

                        I had super juicy ginger and made way too much juice - need to find another dish to use it in. I followed the recipe exactly but used half the sugar called for. Still a bit sweet but not overly so. The flavour and the texture of the cooked chicken is amazing. I had it with gohan and will try making three-coloured toppings next.

                        1. re: herby

                          I was planning to make this but don't yet have the book. I found the recipe on Epicurious ( http://www.epicurious.com/recipes/foo... )but don't know how exactly the ginger juice is supposed to be made. I was thinking I would grate ginger and then squeeze the grated ginger to make juice. Is this the right idea? Or could I just microplane ginger? I assume the advantage of ginger juice is to get the flavor without any of the fibrousness of ginger?

                          1. re: greeneggsnham

                            fwiw, i microplane and then squeeze. there's a japanese gadget for making ginger juice, but i find microplaning and squeezing easier.

                            1. re: greeneggsnham

                              I did the same as Qianning - microplaned and squeezed. I have the proper grater but it leaves more pilp then squeezing. You definitely do not want the pulp in this chicken dish - I think it will ruin the texture.

                              1. re: herby

                                Thanks Quianning and Herby! i will microplane and squeeze-- or rather I will instruct my husband to do so. This is on the menu for tomorrow and looked simple enough that I could leave DH in charge. He is an expert rice maker so this should be a pretty easy meal for him to throw together.

                              2. re: greeneggsnham

                                Gingery Ground Chicken pg. 258

                                DH made this last night and said it was very easy to make. This was great! And despite the instructions I gave him about squeezing the ginger, he just microplaned the ginger and threw it all in. There were a couple fibers you could see, but I don't think it ruined the texture.

                                This was a real winner for us and will be going into rotation. Easy and delicious-- what's not to like!

                          2. Citrus and Soy Glazed Swordfish (Kajiki Maguro No Yuan Yaki) p. 227


                            Marinate swordfish in citrus juice (I used yuzu) and sake for 5-10 minutes. Then add soy and mirin and marinate 5 more minutes. Cook fish on high heat 2 minutes a side and finish with a glaze made of yuzu juice, soy, and sugar.

                            Meaty fish with a bright citrusy notes with a sweet/salty glaze. The taste of soy did not overwhelm the fish. I also tried this recipe with marlin, but it was not as successful.

                            1. Miso Marinated Broiled Fish (Saikyo Yaki) p. 229
                              I’ve tried different version of this dish and wanted to see how Andoh’s recipe compared to the others. Fish (we used black cod) is marinated in Saikyo miso, mirin and yuzu peel (freeze dried) for 2-3 days. The fish was wonderfully moist and gently flavored with the sweet miso. I could not really detect the citrus in this. Although this iteration of the recipe was not very complicated, I do prefer the other versions I have tried.

                              11 Replies
                              1. re: BigSal

                                Just curious, what other recipes have you tried and liked better? I was looking at one in the Izakaya cookbook, but realized what makes a "good" one.

                                1. re: qianning

                                  I like Nobu's recipe better. It makes a lot, but I just take out what I need, marinate the fish in it and have the rest for a quick misoyaki dinner when I want it. The results are a more strongly seasoned fish (both sweeter and a stronger taste of miso). I also liked Nina Simonds version from The Essential NYT Cookbook. Her version is much quicker and I like the addition of ginger (and it uses no sugar). http://chowhound.chow.com/topics/7632... I don't think Andoh's version is bad, but I prefer a stronger flavor. The type of miso and mirin used will also affect the outcome.

                                  Comparing Andoh's version (3 c miso to 1/4 c mirin) to the Izakaya version (2 c miso to 3/4 c mirin), one can see Andoh uses much less mirin which I suspect would result in a more subtly flavored dish.

                                  P.S. I am glad to see your posts on the Izakaya book. Another book I have, but haven't cooked from.

                                  1. re: BigSal

                                    I hadn't cooked much from that book until this month either....I may try the Izakaya recipe later this week, if I can find some good mirin. That and dried yuzu peel have been the hard to find ingredients for me this month.

                                    1. re: qianning

                                      I highly recommend this mirin. http://www.naturalimport.com/inc/sdet... I can only get it online, but it is worth it.

                                      1. re: BigSal

                                        thank you for the link. You are so generous, I'm learning a lot from you this month, and many thanks for that.

                                        1. re: qianning

                                          Thanks. I've learned so much from you and others. It's nice to help out where I can. My cooking month is quickly coming to an end (tomorrow will be the last day for me). I'll try and sneak on now and again to see what you and others are making.

                                          1. re: BigSal

                                            Me three, Big Sal. I love to read your reports and then squirrel away all your tips and hints. Many thanks for being so very generous.

                                            1. re: BigSal

                                              Me three Big Sal. Today was the first time I've been able to even look at one of the books (no access to the other one), and I feel a little overwhelmed. But your reports are amazing, and I know that when I do get a chance to cook from Washoku, your reports will help a lot. You are striking me as pretty amazing.

                                          2. re: BigSal

                                            I'll echo qianning's sentiments, BigSal. I'm happily soaking up all of your tips and wisdom....

                                              1. re: smtucker

                                                Awww, you guys are too kind. I've received tons of tips from you guys too. I love this COTM group. Thank so much!! It's so rewarding to cook and learn together.

                                  2. Gingery Seared Pork (Shoga Yaki) p. 258


                                    I purchased paper thin slices of pork loin from the Asian market that made this a breeze to make. Each slice is dipped in a mixture of sake and ginger. Then the pork is marinated in sake and ginger juice for at least 20 minutes. Soy sauce is added 15 minutes before cooking. Sear meat to change color (both sides and set aside. Return pork and juices to pan over high heat and sauté until glazed and brown. This was meant to be cooked with bell peppers, but I did not have any so I skipped that part of the recipe.

                                    The pork was tender and had a gingery flavor that was accented with soy. Simply delicious with gohan.

                                    6 Replies
                                    1. re: BigSal

                                      hmmm, didn't notice this recipe when I read the book, and I just happen to have some thin sliced pork in the freezer....

                                      1. re: BigSal

                                        Gingery Seared Pork (Shoga Yaki), Pg. 258

                                        This recipe was one of the first I put on my To-Make list when I initially read through the book. And, when I read BigSal's report yesterday I had what I thought were 2 pork chops defrosting in the fridge. But when I went to the kitchen to check there was a lovely piece of rolled pork loin weighing about 12 ounces... that was perfect.

                                        I had no trouble carving thin slices of the meat however, they were probably a little thicker than paper thin. The slices marinated in sake and ginger juice for about 30 minutes before we added the soy sauce. I included three bell peppers per the recipe: red, orange, yellow. I increased some of the seasonings a bit: 3 T sake instead of 2 and 2T soy sauce instead of 1 1/2. The oil I used was peanut.

                                        Sal decribes the process so I'll just say we really liked this dish. The flavor of the tender meat was delectable... gingery, yet the soy flavor definitely came through. Although the side dish suggestion is "a steaming bowl of rice" I made cauliflower roasted with Asian seasonings and baked sweet potato. It was a very nice meal.

                                        1. re: BigSal

                                          Gingery Seared Pork pg 258

                                          Looks like Big Sal started a trend....we had this for dinner last night too. I used pre-cut pork, and did use red bell pepper (the recipe calls for quartering them, which makes the cooking easier, but I'd have preferred them cut into bite sized pieces). Sorry to report though that we didn't quite like it. Mr. QN nailed the problem half way through the meal when he said "this sort of tastes like Chinese food", The operative phrase "sort of"....I think we are just too used to these flavors used in the Chinese way and some how couldn't come around to this dish.

                                          1. re: qianning

                                            Sory to hear that you did not enjoy it as much as we did, but I could see how your familiarity with Chinese cooking would change your impressions. Still a bummer, never fun to have a lackluster meal.

                                            1. re: BigSal

                                              Not a problem, it wasn't "bad" just not a favorite, and anyway, in the same meal we also had the simmered sweet potato w/ kelp which was a home run. Who knows, maybe 'cause we liked that dish so much it dulled out interest in this one. Ultimately, despite being the one who chose to cook them for the same meal, I didn't think they were a good pairing, but Mr. QN thought they were complimentary flavors.

                                          2. re: BigSal

                                            Gingery Seared Pork (Shoga Yaki) p. 258

                                            This has been on my list to try for a while. I used fondue meat and was a bit skeptical about searing the paper-thin slices of meat, but it worked out really well. I don't have much to add to the discussion, but I quite liked it and the dish comes together very easily for a weeknight dinner. I served it with rice and a radish and cabbage salad from Solomon's Complete Asian Cookbook.

                                          3. Simmered Snapper (O. Perch) Autumn Rain Style pg. 236

                                            What a lovely quick and easy weekday dish. If Tsuji's sake simmered flounder is company food, this is the get it on the table workaday version, and really nice in its own right. I made a half recipe, and that worked out fine.

                                            In a small skillet or shallow pan place kombu pieces, water and sake, add ginger peel, bring to a boil, reduce to a simmer. Place fish fillets on each kombu patch, poach for around 2 minutes, add a simmering liquid of soy, mirin, sake, cover with an otoshi-buta (parchment paper in my case), simmer for 6 minutes. Serve garnished with ginger slivers.

                                            We took a picture, but it looks like Mr. QN took the flash drive to work, oh well, you'll have to take my word for it; it is a pretty little dish. The only thing I would change is to soak the kombu in the water for a few minutes before turning up the heat, I think we'd like the extra flavor, and it might keep the kombu a bit more tender, mine was pretty leathery.

                                            1 Reply
                                            1. re: qianning

                                              Simmered Snapper Autumn Rain Style (kinmedai no shigure ni) p. 236


                                              We really enjoyed this dish. I loved how quickly this came together after work. The simmered fish (ocean perch) was moist and nicely seasoned with the soy, sake, mirin and sugar, but not overwhelmingly so. We'd make this again. I'm curious to try the sake simmered flounder too.

                                            2. Tender-Stewed Curried Chicken, p. 252

                                              After reading the report for the other stewed chicken recipe, I was a bit hesitant to make this one. I'm extremely sorry that I waited so long! The chicken itself was fantastic. Tender and moist with plenty of flavor from the sake. The sauce was excellent as well.

                                              Chicken thighs are cut into 1" cubes with the skin on. In a small bowl, sake and cornstarch are combined and the chicken is marinated for 10 minutes - 4 hours. (I probably marinated mine for around 30 or 45 minutes while I prepared the rice and vegetables for dinner and did other things.) Oil is heated in a skillet and the chicken is seared skin side down for 1.5 minutes and then flipped to sear for another minute. The chicken is then pushed to the side and chopped onion is added to cook until aromatic and wilted. Curry powder and salt it added and then dashi. It's simmered for a couple of minutes and then soy sauce is added. The mixture simmers until it is reduced and thick and mirin is added to adjust the sweetness. She suggests serving over rice as part of a rice curry or cooling to serve in a salad or pita sandwich.

                                              1. Seasoned Salmon Flakes pg. 246

                                                I made this tonight with the tail end of a nice big salmon fillet (the balance of which was used for the delicious pan-broiled salmon from Tsuji). This recipe calls for 3 oz of salmon which is salted and rested, poached with kombu, then flaked (discarding skin and dark meat). The flaked meat is mixed with sake and mirin and slowly cooked. next soy sauce is added and the flakes are cooked until aromatic and slightly caramelized. By the end of this process, I was looking at my measly 3 oz of salmon flakes and thinking, I don't go through this many steps for the Thanksgiving turkey and the final result looks like a scant meal for a large cat. It did smell pretty darn good though and so even though I was full from dinner (did most of this after the kids went to bed) I had a tiny bowl of these flakes mixed with rice. Wow-- pretty darn good. Very flavorful and the sake and salmon flavor really complement each other well (I used a nice drinking sake which really added a nice depth with the mirin).

                                                I used some to make Hand-Pressed Rice (pg 158) and am looking forward to having these as snacks for the kids. Although I think I nearly gave myself first degree burns on my palms-- must find better method for onigiri....

                                                So, don't think this will be going into the regular rotation, but not because its not good.