There are many ways in which I am blessed in life. One of which is that my husband and brother-in-law are both excellent cooks.
The bro actually works as a chef in a prominent Japanese restaurant in London part-time and thus I ALWAYS look forward to his cooking!
He recently made some “ebi dango”, Japanese for prawn balls:
These steamed prawn balls were covered in mochi rice which is stickier than normal Japanese varieties of rice. They were delicious.
I love my brother (for he is mine too now). He is like a visiting pet (for he falls asleep anywhere) but never before cooking up a storm.