My normal NYE is just staying home and whoever had off makes a 5-7 course meal. Usually focused on the past years travel so Japan for this year 🥰 some of the plates were ones I bought in Japan. Used the Pocari sweat (we bought a few mix boxes to bring home) in a cocktail lol Sweat, passionfruit rum, yuzu.
- Hamachi Crudo
- Tomago on a brioche toast, osetra and gold leaf
- ‘Takoyaki’ (I didn’t have the time to track down octopus this week, filled with kimchi and cheese)
- Uni butter pasta
- (Failed) pork belly bao [didn’t like the dough recipe I used, if someone has one they like lmk]
- Salmon/Ikura sushi/nigiri
- Yuzu blondies with yuzu icing and Trader Joe’s taiyaki
Happy New Year!
by PoquitoChef
4 Comments
This all looks delicious and the presentation is ✨*chefs kiss* ✨
Well done you!
I’d love to make multi-course meals like this. You’ve inspired me. Any tips for preparing the courses in between without interrupting the flow/your enjoyment of the meal?
Yummy! Are you accepting new friend applications? Looks like a lot of fun and your friends are lucky to have you 😊
Looks great!
[This char siu bao recipie is the dough I make, very reminiscent of my years in China](https://thewoksoflife.com/steamed-bbq-pork-buns-char-siu-bao/#recipe)
For the bun, honestly just use a frozen one that you can find it in like an Asian supermarket, most people in Asia don’t even make it from scratch. Look out for lotus leaf buns, or 荷叶饼.