Iron Chef Shellie
 

Zuke Maguro Don and Buta Maki

These four recipes all winners, and making my own miso soup using yuzu miso paste has changed my life!

This blog post is part of my special series to journal the Umai cookbook, from cover to cover :)

Cooking Umai – Cover to Cover

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Zuke Maguro Don and Buta Maki

Throughout the other set menus, I’ve been using my rice cooker to cook the rice, and instant miso sachets for the miso soup, so it was finally time to make both staples using Millie’s recipes. The rice turned out perfectly. I used this yuzu miso paste which created the most delicious miso so I’ve had, so I’ll be doing this one again, especially since I have so much of it!

Zuke Maguro Don (Marinated Tuna Rice Bowl)
Gohan (Cooked Rice)
Buta Maki (Pork Katsu Rolls)
Miso Shiru (Miso Soup)

Chapter: The Heart of Japanese Home Cooking, Easy Lunches & Family Favourites
Page: 40, 30, 131 & 31
Ingredient Total: 12, 1, 9, 4
Make it again? Yes, yes, yes & yes

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Zuke Maguro Don and Buta Maki

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)


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