Cathy and I decided to conduct our evening discussion over an excellent meal at Domo. It is located in a fast-changing neighborhood near Auraria but the restaurant still conveys, despite being in the middle of the city, some of the peace of a quiet Japanese inn.
The food is very Japanese but also very different from the typical Japanese food one sees in American restaurants. The menu is inspired by country cooking and is very hearty. The meal started with an assortment of appetizers. A few were vegetarian but many contained meat.
Cathy ordered this excellent pork katsu. The photo of my noodle soup didn't come out but the dish was very hearty with meat, mushrooms, egg, and vegetables in addition to thick udon noodles.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...



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