Dashi(Black uhm.. jug? jar? container.), Chazuke, Sous vide Pork Hock.
Fried Salmon Skin
Clockwise starting with the Green:
Scallions
Enoki Tsukudani
Enoki
Salmon Kama
Fried Salmon Skin
Hokkigai Brined Salmon
76 hour sous vide pork hock with honey at 62.5C
-should be cooked longer.
76hour sous vide pork hock at 62.5
-surprisingly this larger piece came out perfectly cooked.
-only pork hock, salt and oil in the bag.
Added Dashi to the chazuke.
-Took too long taking photos so dashi wasn't hot enough to cook salmon.
-Turned out to be really nice this way.
