super salt

Posted on February 4, 2008 by mariko

matcha salt.JPG
If I had know that my old college classmate and buddy Eric was going to become a celebrated chef and cookbook author, I would have been more stalkerish! Oh well. Yeah, so back in the day, he was just Eric, but now he’s the Breakaway Cook and has, of course, his own blog, where he is kind enough to share cooking tips and recipes. When I saw his post about making matcha salt, you can bet my head nearly exploded.
matcha salt on eggs.JPG
I happened to have some chunky grey sea salt and matcha on hand, so I ground up some matcha salt and had it on my eggs. I usually don’t salt my eggs, so this was a bit of a shock to my system, but it was still delicious. I hope meatlovers will rejoice in the burst weisswurst (it probably wasn’t supposed to explode like that, but meat does unexpected things sometimes).
Eric’s cookbooks, The Breakway Cook and The Breakaway Japanese Kitchen (you can find this one used on amazon. I don’t know if it’s out of print. I have a copy, and it’s great), are a welcome addition to any kitchen.

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8 Responses to super salt

  1. Lia says:
    February 4, 2008 at 23:06

    Mmm, those eggs look good.
    I gave you the You make My Day Award. You can see the details on my blog.

  2. amigurumigirl says:
    February 5, 2008 at 09:51

    yummy!! thanks for sharing!

  3. sara says:
    February 5, 2008 at 12:26

    Gosh, that is brilliant! *runs to the kitchen to make her own matcha salt*

  4. Jan in nagasaki says:
    February 5, 2008 at 13:48

    damn, you have intrigued me. I checked for the book on amazon japan and the cheapest used copy is about 5000 yen.
    damn. the hunt begins!!!!

  5. Seanna Lea says:
    February 6, 2008 at 08:21

    I’m not a big salt person, but I have a ton of looseleaf tea (though not matcha). I wonder how well this would work with lapsang.

  6. Eric Gower says:
    February 6, 2008 at 12:35

    Mariko how I wish you had been more stalkerish, too!!Thanks for the sweet plug.
    And Seanna: yes, it works great with lapsang, very smoky and intense, but I like it a lot.

  7. Daphne says:
    February 7, 2008 at 00:28

    I’m rejoicing in the generous mustard SQUIGGLES!!!!! on the exploded meat. I would definitely eat that.

  8. Lydia says:
    February 10, 2008 at 20:51

    Thanks for telling us about Eric’s books; they are very inspiring. I might have to break my no-more-cookbooks diet for one of his books.

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