Fried rice 2

Oh, Man that fried rice was good. The thing is, I still have a ton of Asian vegetables picked up for the sukiyaki, so I made fried rice again. The exact same way, and I mean exactly the same way ... 'cept differ'nt.

Mushrooms don't last forever, you know. So I used 'em -- a LOT of them. Also I picked up a daikon radish that I didn't show yet. It's the large white thing that's shredded thusly usually seen on sushi plates. They always have those at Asian markets, less frequently at western markets. It has a definite radish flavor and texture that is lost when cooked. Because of that, I like to add more in raw form for the plate. It's interesting to have raw vegetables mixed with cooked. The daikon was turned on the Japanese Benriner shredding tool first. It's designed to shred a whole potato or some such into a series of long continuous filaments. It's the sort of thing that's just plain fun. Have the kids do it. They'll have a ton of fun using the thing. It's safe too. Same thing with salad spinners, really gets 'em going.

A few of the vegetables needed a head start so they went into the pan with a little water to steam first, then a tablespoon of oil and the rest of the vegetables as with a stir-fry. Just heat through, barely cook. Add flavor ingredients, then the rice.

The green shreds is seaweed that I got at the Asian market. I keep it refrigerated in a tub of water. It's in the form of exceedingly long shreds. I like to add it to things for its sea-weedy mineral goodness and its oceanic flavor.

The protein ingredients are

* shrimp, cut to pieces. (ridiculous to buy huge ones then cut them, I know, but that's what I do)
* scallops (ridiculous to buy huge ones then cut them, I know, but that's what I do. Hey. I'm having the strangest sense of déjà vu)

* firm tofu

My favor ingredients:

* grated ginger
* grated garlic
* fish sauce (fermented anchovy and water, very strong)
* saki
* mirin
* soy sauce
* black pepper
* red cayenne pepper

* Thai mint

kombu dashi

Kombu is a seaweed widely used in Japanese cooking. It is the origin of the word umami. It is high in glutamic acid which is the original source of MSG. Both the word umami and MSG were invented by the same guy who made quite a lot of ¥ off the whole MSG thing, containing as it does a lot of umami and its ability to enhance the flavors of other foods and to impart its own umami.

Kombu is one of the three main ingredients in the preparation of dashi, a seafood flavored soup stock used as the base for hundreds of other dishes. OK FINE! -- a whole lot of other dishes. A piece of kombu is broken off and wiped clean before being added to water. It's not actually boiled, rather, the water is brought to a boil and the kombu steeps for about 10 minutes or so, possibly simmering, then removed. It swells and becomes flexible. At that point it can be cut into strips and added back to dish. It can also be pickled or added to salads. It has a pleasantly dense but not rubbery texture that is resistant to the bite. Me likey.

Bonito is a skipjack tuna that is thoroughly extravagantly dried then shaved into flakes. It too is added to the water, imparts its flavor, then is strained out. Or not. You can eat it if you don't mind the little flakes floating around. Some powdered bonito dissolves entirely. But me no likey powdered.

I'm experimenting here with dried anchovies. Did you notice? I roughly chopped them and added them with the bonito. Strained them out with the bonito. Didn't notice much effect. Next time I'll use more and let them steep longer. Frankly, I'm not sure what they're intended for or how to use them.

The rest of the ingredients are easily recognizable.

Not pictured: soy sauce, saki, mirin, the three standard things.

The noodles are a cellophane rice noodle. There's too much in a square. I suppose I could break a square in half and be satisfied with that.

Not used: chile flakes, curries, or any of the other usual suspects.

And now my * buuuuuurp * tummy is full.