Thank you!
I patted it dry then pressed it into panko seasoned with salt, cracked black pepper, powdered onion and garlic, and gochugaru, then cooked it in grapeseed oil on high for 90-120 seconds. After a brief rest while I fried the garlic and wilted the spinach in the same pan, it was plated, seasoned with umebushi furikake, and devoured haha.
Thank you! Having done chicken berry salads to death, I wanted to see what other lean proteins might work well with the flavor profile of a berry salad.
Shrimp is paired with other sources of citric acid like lemons and limes like chicken, so I figured the citric acid from berries permitted the protein swap. Based on the reception I'm getting to this post my guess is I'm toeing the line on what's considered acceptable pairings.
I'm not going to say fish and fruit should be combined blindly, but in this context it works. At least, it works for me, and since that's the only person I'm feeding, it works! :)
Thank you for being so nice! It was very tasty. :)
Those ingredients are core components of the sauce, I agree.
I specifically used a dry Marsala wine for this dish. The shiitaki mushrooms used were diced instead of sliced to match the size of the other ingredients in the sauce.
A more consistent texture across ingredients helps them meld into a single flavor in my opinion.
It's the same where I'm from. Luckily I grew up in the middle of nowhere and my dad gets gifts from the hunters who use his acreage throughout the year. I know I'm not waking up at 5 am to go sit in the cold and get it myself haha.
I wish farmed venison was more widely available. Like you said, it's a great protein.
Thank you! I like the flexibility we have for post formatting in Lemmy and want to keep tinkering until I feel like I'm taking advantage of the options we have.
The worst part about knowing how to cook this is having to have the restraint to not cook it every day haha.
I don't know what your second sentence means I'm sorry, but thanks for the compliment!
It's quick, easy, and tastes great. I highly recommend giving it a try!
Appreciate the insight! I can see how you could argue for some crunchy cabbage over the cucumbers, especially if you're after a blend of flavors instead of a garnish from that crunchy element.
I wholly agree with onions in the sauce (there's a sneaky one peeking through the sauce right in the middle of the pic). This version had onion, daikon, and potato in the sauce alongside the diced pork. I'm looking forward to trying new vegetable combinations as I get more access to ingredients.
I feel like I should buy at least one just as a thank you for all the things I've learned from her videos. She does such a good job introducing Korean foods to people.
Two snares and a cymbal fall down a hill. Badum tss.