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Again, I hope you guys know that my vlogs are a visual diary of what’s happening in my life and what I’m feeling that week. I’m not speaking for everyone, so take with a grain o’ salt!
Crispy Salmon Skin Onigiri (makes 4)
- 400g freshly made warm white rice
- ½ tsp kosher salt
- ½ tsp sesame oil
- 200mL water + 2 tsp kosher salt
- 300g salmon
- 1½ tbsp Kewpie mayo
- ½ tbsp sriracha or chili oil
- 1 tbsp olive oil
Cooking the Salmon
1. Pat dry the salmon. Season the salmon with salt.
2. Drizzle in olive oil to a non-heated frying pan.
3. Place the salmon skin side down. By placing the salmon before the pan is hot, the salmon will not curl and will crispy evenly.
4. Heat the pan on medium high.
5. Once the salmon starts to sizzle, close the lid and cook on medium low heat for 5 minutes.
6. You can cook only on one side with the steam gently cooking the meat. I flipped it just to show that it was v crispy :3
7. Once cooled, remove the skin gently from the meat.
Dakgalbi
500g Chicken Thighs
½ onion
1 leek
Sauce
2 tbsp gochugaru (Korean chili flakes)
2 tbsp gochujang
4 tbsp soy sauce
2 tbsp honey / sugar
1 tbsp minced garlic
1 tsp sesame oil
black pepper
1 tbsp neutral oil for baking
Marinate for at least 30 minutes, or until overnight.
On a parchment lined baking tray, lay the chicken thighs skin side up.
Bake at 425F for 40 minutes.
Rest of the ingredients:
Pico de Gallo
- 1 large tomato
- ½ red onion
- 1 lime
- Cilantro
- Salt & Pepper to taste
I used ¼ of the pico de Gallo to make guac as well
- ¼ pico de Gallo
- 1 avocado
- salt & pepper to taste
Lettuce
Rice
Sour Cream
Cheese
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Music
Smile on Down on Me - Peter Crosby
left. - Scoop The Loop on Soundcloud
More Coffee- Ealot
Three Etudes - for four hand drums on Soundcloud
Music by Martox - Un Bolero - thmatc.co/?l=E...
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