I always propose some garlic at any meal unless the guests are shy. One of my favourite ends to a meal is tsukemono (pickled veggies) and rice but I twist it with some garlic. Take a mandolin, and slice the garlic into warm oil. Turn up the light and get it cooking and de-glaze with some mirin or Martini. Then you add the rice and fry. The end result is a very tasty rice that leaves a lasting impression. This time a variation I added some sliced wasabi at the end, after it was fried gently. If you want to give some colour, add a dash of shoyu but use quality non salty types. If you want the garlic to have some colour, add a dash of paprika at the end of the garlic frying and before the rice.
Categories: Life Cycles