Last week’s haul resulted in over a week’s worth of meals, when coupled with some staples and odds and ends around the house – and leftovers from previous weeks’ hauls. Pickling or brining can make a simple meal look and taste as though it was at a fancy restaurant. One of the reasons the Caustic One does not eat out as much as many of their colleagues/associates/age cohort members is that the food tends to disappoint. It’s no secret that the CO is all about the food.
Lest the reader think that some special talent for making things look nice is part of the story, be reassured that it is not the case. In fact, while the CO is capable of making a delicious cake, it is well known that any non-abstract decorations generally look as though someone handed a toddler an icing bag and said ‘have at it, mate’. Making something look pretty on the plate is more about balancing colors and flavors, and we all know what we, personally, like. It’s nice when the people being served the meal enjoy various items on the plate, but let’s be honest: when Caustic cooks for Alpha Slacker, the color palette is just not as exciting, as Alpha is interested in a very narrow band of non-meat/non-starch offerings. Case in point: here is the picture of the two meals, personalized for each diner:
Back to the meal in question: Soba noodles are available at Asian markets for a reasonable price. Aldi has smoked lauchs (lox, salmon) for about $5 (US). Having a generous friend with chickens is also quite wonderful. Ponzu sauce has a nice snap and accents the dish for a light, refreshing, and filling protein-rich meal.
While CO tends to buy Ponzu (Japanese Citrus sauce) at the Asian grocer these days, making it oneself is not difficult if one can find the ingredients (basic recipe from J. Kenji Lopez-Alt at Serious Eats (https://www.seriouseats.com/ponzu-sauce-recipe)):
- 2 tablespoons rice vinegar (1 ounce; 30ml)
- 1/2 cup mirin (4 ounces; 120ml) (see note)
- 1 (3- by 3-inch) piece kombu (about 1 ounce; 30g)
- 1/2 ounce (15g) shaved katsuobushi / bonito flakes
- 1/2 cup yuzu juice, or equal parts lemon and lime juice (4 ounces; 120ml)
- 1/2 cup light soy sauce (4 ounces; 120ml) – CO uses Tamari, which is made without wheat.
Combine vinegar, mirin, and kombu in a small saucepan. Bring to a simmer. Remove from heat and stir in katsuobushi. Cover and let steep for 10 minutes. Strain through a fine-mesh strainer and discard solids (or reserve to make a second batch, using some additional katsuobushi in the second batch). Allow liquid to cool completely.
Combine steeped mirin, citrus juice, and soy sauce. Ponzu will keep in a sealed container in the refrigerator for up to 1 week.