13 fishing wicked long stem ice reel V2 Combo fiberglass rod featuring a high Wicked Ice Combo

Ill fish the jig and pig on 20-pound-test line

Ingredients Items Used: Tamagoyaki Omelet Pan Bento Box Tamagoyaki : 3 large eggs 1 tsp (7g) mirin 2 Tbsp (30g) shirodashi Vegetable oil, for greasing the tamagoyaki pan Rice : 2 cups (370g) sushi grade rice, such as Koshihikari brand 2 cups (480ml) filtered water Spicy Cucumber : 2 seedless English cucumbers 2.5 tsp (14g) kosher salt 2.5 tsp (11g) granulated sugar cup (60g) spicy chili crisp 1 tsp (7g) toasted sesame oil 1 Tbsp (15g) distilled white vinegar 2 cloves garlic (8g), grated Miso Mayo : 1 cup (230g) Kewpie mayonnaise 1 Tbsp (15g) white miso 1 Tbsp (15g) red miso 2 tsp (14g) yuzu or lemon juice 1 tsp (7g) mirin 3 cloves garlic, finely grated Kosher salt, to taste Grilled Salmon Teriyaki : cup (88g) dark soy sauce 1 Tbsp (15g) white distilled vinegar 2 Tbsp (30g) light brown sugar 1 Tbsp (15g) honey 1 (2.5cm) knob ginger (12g), peeled and grated 1 cup (240g) water 2 Tbsp (30g) cornstarch 2lb (900g) center-cut king salmon filet, cut horizontally into 1.5 (3.8cm) wide pieces Vegetable or avocado oil, for greasing Kosher salt, to taste Cooking spray Charred Broccoli : 2-3 crowns broccoli, cut into florets 3 Tbsp (30g) vegetable oil Kosher salt, to taste Fresh lemon juice, to taste (optional) Tonkatsu : 4 (12oz/340g each) nicely-marbled, boneless pork chops, pounded to (12mm) thick 1 cup (120g) all-purpose flour 3 large eggs 2 Tbsp water (29g) water 2.5 cups (250g) panko breadcrumbs Kosher salt, to taste Shichim togarashi, to taste Assembly : Shiso Leaves Lemons, cheeked Green onion, very thinly sliced on a steep bias and held in ice water Red fresno chili, thinly sliced Shichim togarashi, to taste Directions Tamagoyaki : In a medium bowl, add the eggs, mirin, and shirodashi

Fish them on light line around shallow cover like stumps, riprap, bridges, and points

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