{"id":2870,"date":"2010-03-19T18:36:25","date_gmt":"2010-03-19T10:36:25","guid":{"rendered":"http:\/\/nick.onetwenty.org\/?p=2870"},"modified":"2010-03-19T18:36:25","modified_gmt":"2010-03-19T10:36:25","slug":"japanese-dinner-followup","status":"publish","type":"post","link":"https:\/\/nick.onetwenty.org\/index.php\/2010\/03\/19\/japanese-dinner-followup\/","title":{"rendered":"Japanese dinner followup"},"content":{"rendered":"

I was so<\/em> happy with dinner the other day. I almost cried. I’m making some notes here so that I can quietly reminisce at a later date… and also so that I can easily recreate these dishes.<\/p>\n

The braised pork belly turned out better than I ever dared to dream. I took some photos with my mobile phone while it was cooking (but I neglected to take any when it was on the dining room table). <\/p>\n

I first browned the meat and covered it in caramelised sugar:<\/p>\n

\"\"<\/a><\/p>\n

Then I added water, a length of leek, a knob of ginger, a star anise, cooking sake, and soy sauce:<\/p>\n

\"\"<\/a><\/p>\n

Three hours later and it looked (and smelled) delectable:<\/p>\n

\"\"<\/a><\/p>\n

Unfortunately, I don’t have photos of any other dishes (which were cooked later in the evening; I was much more concerned with eating at that stage). Although I do have a (bad) photo of the menu\/guide I put together for the meal:<\/p>\n

\"\"<\/a><\/p>\n

Finally, a list of recipe changes compared to my original post:<\/p>\n