I Still haven't got tempura quite right (as the picture shows, this time there was just too much batter), but the sushi was great: even more eclectic and delicious than before. A key additional ingredient was Japanese style omelette: expertly made, not by me, with soy sauce, spring onions, sugar and dashi stock. The sushi tasted just as great the next day, especially those that combined omelette, cream cheese and ginger.
No comments:
Post a Comment