Really excellent Japanese version of fajitas, only I decided to omit the crepes for a little more health after a heavy run of rice based meals on this occasion. I salted the cucumber, left it for an hour, then rinsed and squeezed it out, which from bibimbap I remember is a lovely way to combine cucumber with a meaty dish, firming it up and enhancing the flavour. Although I’m sure freshly cut cukes are great in this too. I removed the pork from the simmering sauce for a while to reduce the sauce, which also allowed the pork to rest.…
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cucumber
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Yep Yep Yep. These are exceptional, really just perfect. From Nigel Slater – KD III, pg. 243
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The trick here is to keep the potato cakes to a typical burger size, no bigger. I found that making them bigger makes it tricky to cook and keep whole. Also, make sure the cakes are pretty cold before you fry them; use a modest amount of oil, don’t try to deep dry them. And keep the heat under control. You want a nice crisp, but it’s easy to burn. Done without the suggested mustard seeds, which I think would have helped. Very nice, lots of luxurious textures, especially if you get the crisp on the potato. The cucumber is…