EATAKU

I travel for work. I eat for fun.

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Mutsumi found some lovely Tokyo scallions at the Japanese market yesterday and decided to try a deep-fried preparation as an appetizer. She added parmesan cheese and basil for some Italian flavoring. We felt that visually it needed some red as well, so added tobiko, which worked well texturally and gave each bite some pop, but the saltiness/fishiness didn;t balance well. Next time we’re just going to drizzle some thick aged balsamic over them instead…

Mutsumi found some lovely Tokyo scallions at the Japanese market yesterday and decided to try a deep-fried preparation as an appetizer. She added parmesan cheese and basil for some Italian flavoring. We felt that visually it needed some red as well, so added tobiko, which worked well texturally and gave each bite some pop, but the saltiness/fishiness didn;t balance well. Next time we’re just going to drizzle some thick aged balsamic over them instead…

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