LOL not really TMX'er - I'm sure they would frown on my presentation - but it all comes down to the taste, as they always say.
BTW I served these with a quick hakusai tsukemono - this is pickled Chinese cabbage or wombok. It is very common in Japan. I use a cheats' version rather than the traditional method of leaving the cabbage to pickle weighed down by big stones. Chop up a wombok and put it into a plastic bag. Throw in some salt (maybe a teaspoon or so), some vegetable stock powder (a little less, say 1/2 tsp) - you can also put in chilli flakes, lemon zest, a little bit of soy or anything that you think will work - then shake the bag to coat the cabbage. You can also then massage the cabbage a little to get the juices moving. Then simply put into a container into the fridge. It is really delicious and so simple. Serve with a little soy sauce.
