Uni and black sea bass with tagliolini and miso butter. I’ve been camped out in a conference room for two days with my project team for a major initiative at work, and while incredibly productive and exciting, the experience left me feeling drained and a bit like my brain had leaked out all over the floor there left my body wandering around aimlessly 🥴 To pull myself back together, reset, and recharge, I stopped at @eatalydowntown on the way home, found some gorgeous uni and black sea bass, picked out a fresh pasta, and headed home. I shaved some katsuobushi (see my last post) to make a dashi (fish broth) to cook the pasta in. I started the black sea bass skin down in a pan with salted, cultured butter and a splash of avocado oil. Once it was cooked on that side, I stirred in a spoon of shiro miso paste (white miso, the most mild flavor) and flipped the fish. I took it out of the pan when done, stirred in a little more butter and miso, added in a splash of mirin and a bit of shoyu, and then added the cooked pasta and some of the cooking water. I served the fish over the pasta and topped it all with the uni. The meal was to die for, and I’m feeling totally refreshed... self care accomplished!
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