>>80451391Cont.
In my household, the most common topping will surely be a classic fellhuhn* egg prepared however we like. If you want to get something ready for future meals, hard-pickled eggs are a great choice!
Hard-Pickled Egg
- A dozen eggs
- A 2-3 liter jar
- A tablespoon of salt
- A tablespoon of red-leaf sugar
- Two tablespoons of Rock-Squid ink
- Red-leaf vinegar
- Water from the tap
- A few smashed cloves of garlic
Simply put in the eggs and garlic in the jar, dissolve the ink, salt and sugar into about 600 mL of water and pour it in. Fill up the jar halfway with water, and all the way to the top with the vinegar. Seal the lid, and allow to pickle for at least 5 days for best results. This recipe is quite a remarkable process, as the vinegar will dissolve the egg's shell, while the ink will cure it! The flavors of all the other ingredients are also infused into it, creating a delicious result. Once ready, the eggs will look jet black from the outside, and feel soft and bouncy to the touch. Cut them into quarters and spread on top of your bowl of obaba for a deliciously zingy, nutritious touch.
However, the real crowd pleaser would be herring sashimi. Freshly cut from the filet, or from a pickled fish, herring is flavourful and provides the savoury touch which takes your obaba to the next level. I simply slice it thinly at an angle to tender slices that almost melt in your mouth, and layer them on top of the bowl. I'd recommend always keeping at least half a dozen live herrings in your home's aquarium, ready to be whipped up into a quick meal. With my family, it's rare that one survives more than a day!
Now for other mix-ins, my kids always love dried fruits. Dried blueberries, eldenberries, cloudberries are all superb choices. You can put them in right before serving, to get a chewier, sweeter inclusion, or put them with the ice grass before cooking, which allows them to mellow out and soften. On the saltier side, flakes of dried trout and dried seaweed are a great way to add depth of flavor to the broth. If you'd like a component with a crunchy texture, I would recommend you give a try to crystallized red-leaves! Even once mixed in, they will retain their crispness for some time, and are true bursts of sweet, floral flavor.
Obaba is a great opportunity to be culinarily creative! Maybe there is a lical smoked iron-crab that you could try working into it? Or a tasty glacier snake venom condiment made by your family since times immemorial? Give them a try! You should see the dish as a canvas on which to express your creativity in all its deliciousness!
fellhuhn*: Alpine chicken species notable for its fur-like, warm feather duvet. Raised in many of the colder parts of the Onyx Mountains, and originating from /kfp/.
