"Moshio" Preserved Lemon, after 1 month |
![photo IMG_2018_zpsa59f058f.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore014/IMG_2018_zpsa59f058f.jpg)
This "moshio" sea salt is made in an ancient method in a small island in Hiroshima.
![photo IMG_2026_zps0b1477a4.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore014/IMG_2026_zps0b1477a4.jpg)
I found a recipe of making preserved lemon by using "moshio", so I tweaked it a little and made my own preserved lemon. In a sterilized jar, combine 1 lb (450 g) lemon (each is cut into 8 pieces) and 2.5 oz (70 g) salt and mix well. (Salt is about 15% of the lemon by weight.) Add a bay leaf and a seeded dry red chili. Cover and leave at a room temperature for 4 weeks. Meanwhile, shake the jar upside down every few days for even distribution of the salt.
![photo IMG_2412_zpsc0115a8e.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore015/IMG_2412_zpsc0115a8e.jpg)
After exactly a month, my "moshio" preserved lemon was so nicely ready.
![photo IMG_2410_zps3e0777c9.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore015/IMG_2410_zps3e0777c9.jpg)
![photo IMG_2403_zpsd44f987f.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore015/IMG_2403_zpsd44f987f.jpg)
To begin with, I made simple vinaigrette with my "moshio" preserved lemon. I whisked together 1 piece of preserved lemon (minced) with 1/2 tsp juice, 2 tablespoons Kyoto-style "Awase-zu", and 2 tablespoons olive oil (I love Pasolivo!). Add some ground black pepper. I made a salad with some kale, grilled zucchini, grilled corn, radish, roasted almond, and feta cheese, and tossed in this vinaigrette. It came out so flavorful and gorgeous.
![photo IMG_1676_zps2e26d6be.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore015/IMG_1676_zps2e26d6be.jpg)
![photo IMG_1678_zps122027df.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore015/IMG_1678_zps122027df.jpg)
And, of course, I really wanted to make Chicken Tagine! So, I marinated bone-in chicken thighs with minced preserved lemon flesh, minced onion, grated ginger, garlic, and some spices (turmeric, saffron, ras el hanout, etc.) for overnight.
![photo IMG_1680_zpsa98cd787.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore015/IMG_1680_zpsa98cd787.jpg)
![photo IMG_1682_zps4f37f549.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore015/IMG_1682_zps4f37f549.jpg)
![photo IMG_1683_zps07d6484c.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore015/IMG_1683_zps07d6484c.jpg)
In my tagine-style donabe, "Fukkura-san", I cooked the marinated chicken and fennel bulb.
![photo IMG_1685_zps646bba0b.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore015/IMG_1685_zps646bba0b.jpg)
![photo IMG_2426_zps4ef87302.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore015/IMG_2426_zps4ef87302.jpg)
![photo IMG_2428_zpsbe87073f.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/naokomoore015/IMG_2428_zpsbe87073f.jpg)
After 1 hour over low heat, my donabe tagine chicken came out so delicious! With the "moshio" preserved lemon, chicken was so rich and aromatic. Because the tagine-style donabe has a nice shallow body, the ingredients cooked perfectly in one layer. This time, I kind of played around with spices and other ingredients as I cooked so I didn't really write down the recipe. But, next time, when I will, I want to post the recipe in my blog.
Happy donabe life.