Dinner last night.
Started with salmon, lightly sauteed in a mirin-sake-soy-sugar sauce (teriyaki, basically, but it is so easy to make there’s no reason to buy it bottled).
Then some oysters, from SW Washington, with a standard mignonette.
Scallops, coated in flour and onion, garlic, mushroom powder, sauteed, over sweet rice and chicken-stock simmered veg.
Finally flanken short ribs, made in my new toy, the Anova Precision Oven. First sauce the ribs and cook at 350F w/ 100% steam for 10 minutes, then coat with a dry rub and broil at 425F w/ no steam for 3 min.
