My roommate got me an Anova for Christmas (my favorite gift this year, sorry Chefsteps,) and this was the result. The pork belly and fish were made sous vide.
Kenji's pork belly buns with pork braise mayo and pickled cucumber.
A trial run of the fish.
Miso black cod, bok choy, many types of mushroom, charred kale, miso dashi broth. Inspired by the Chefsteps "umami-rich dashi and white fish soup" and the Nobu cod. I was very happy with this one. Super flavorful and somehow I got every element to come out perfectly cooked, which I'm definitely not used to.
After much beer and sake and a round of golden tea golf, pork belly scraps made a nice midnight snack.
