Summertime is perfect for those long lazy meals spent lingering at the table, wanting to eat one more bite, but fearing that you’ll burst if you do. Salad rolls are the best summer meal for this, just because you’re eating at your own pace and rolling your own rolls. There isn’t much prep work, just a few minutes at the stove and a couple more washing and rinsing vegetables and you’re good to go.
I’m just getting back into cooking from Momofuku and I’m finding that the tiny dishes from Ko are perfect for hot summer days where I don’t want to eat anything at all.
This is another one of Chang’s three-in-one recipes, but two of the recipes are just dressings and the other is arranging, so I’d say this is one of the easiest recipes in the Ko chapter. Fresh, sweet scallop is placed on top a tangy, slightly spicy buttermilk dressing with shoyu vinaigrette.
Chang claims yuzu mayonnaise is Sandra Lee simple, which it is, once you get your hands on some green yuzu kosho and bottled salted yuzu juice. Yuzu is a super aromatic Asian citrus fruit. It’s tart like a grapefruit and quite commonly used in Japanese food.
I love deep-fried shrimp so when I find a new recipe for deep-fried shrimp I get pretty excited. Steamy Kitchen’s firecracker shrimp are all the good things about deep-fried shrimp: sweet, succulent shrimp, crunchy outsides, handheld and dipp-able.
momofukufor2.com is where I document the little tips and tricks I learn while attempting to cook my way through the Momofuku Cookbook by David Chang and Peter Meehan.
Subscribe via RSS
Follow me on Twitter