The winter months are long, cold, and dark. The small things definitely count. I had been craving the ginger soy sauce that Miya would cook into the sesame fried rice at the Korean sushi restaurant I worked at in high school. So, I decided to make it. I took about 2 cups of Tamari and a cup or two of water to a boil. Then, I added in slices of ginger and 2-4 tablespoons of brown sugar. I let this mixture simmer for about an hour or so, stirring almost constantly. This sauce will keep for a while and I have been INDULGING in this salty and sweet delicacy. Now, to get more sesame seeds to truly make Miya’s famous rice.
I remember once answering the phone and someone did not want to order their rice with egg. I put that into the order notes and Miya had me call them back so she could tell the customer that, “the egg makes the rice good,” and she was kind of saucy to the customer. Saucy owners mean good sauces, I’ll tell you what.
The secret to peeling ginger is to use a spoon.
bleached coral 