Posted by fourclankitchen on December 12, 2009
My friend Tomomi brought these over for brunch many years ago. They were a big hit and I have been making them ever since as appetizers, for brunch, or as a dish to bring to a pot luck. The recipe is simple, and requires just a few ingredients: boiled rice, any crunchy vegetable(s) you might have on hand (grated carrots or cucumbers are best), and two other ingredients that require a trip to the asian grocery store. The first is a tofu wrap/pocket of sorts sold in cans marked inari-sushi-moto. The can calls it a seasoned, fried bean curd- it is sweet and salty with a fried batter like crunch to it: really a lovely texture. The second ingredient is a powder made up of vinegar, salt, sugar and citric acid (tamanoi sushinoku). The packages for both look like this:
Out of the can, the soy wrap looks like this:
1 cup uncooked rice (arboro, sushi, jasmine, basmati) boiled per instructions on the package.
1/2 packet vinegar powder
1/2 cucumber, grated and well drained
1 carrot, grated
32 rice pockets (2 cans)
Although the dish calls for sushi rice (or any short-grained rice), I use whatever I have on hand, usually basmati or jasmine.
Simply cook whatever rice you might have on hand, mix the vinegar powder into the hot rice, and add the vegetables. Stuff the pockets with the mix, like so:
The inari-sushi can has a nicely flavored sweet and salty liquid that you can pour over the pockets when you are ready to serve. The pockets are best eaten cold and keep well for several days in the fridge.
Posted in Asian, Brunch, Side Dishes, vegan, Vegetarian | Tagged: inari-zushi, tofu skin | Leave a Comment »
Posted by fourclankitchen on December 6, 2009
This is an absolutely fabulous soup we like to make quite often. It’s not the most simple of soups but it’s well worth it.
1 and 1/2 cups butternut squash
2 tablespoons butter
3 sticks celery, chopped
1 onion, chopped
3 cloves garlic, minced
1 teaspoon fennel
1 stick cinnamon
1/2 inch ginger, grated
4 tablespoons chicken broth
6 quarts water, boiling
2 tablespoons olive oil
1-2 tablespoons whole fat yogurt for garnish
Pierce the beets with a fork, wrap in foil, and roast in your oven at 400˚ for 35 minutes, or until they’re soft. Cut pieces of squash, 1 inch cubed, then add olive oil and butter to a 10-quart heavy duty pot (or dutch oven). Add cinnamon and fennel. When the fennel starts to sputter, add garlic and ginger. Sauté for 1 minute, add onions, and cook onions till they are soft, but not caramelized, which will take you approximately 6 to 7 minutes. Add celery, and cook for 5 minutes. Add beet and butternut squash, stirring to wrap the onion-celery around the squash and beet, for about 5 minutes. Add chicken stock and water, and cook till beet and squash are soft to the touch, about 20 minutes. Purée in a food processor till smooth. Ladle into bowls and garnish with yogurt and herb of your choice, either basil or oregano. It’s also great with french and sweet potato fries. Enjoy!
Posted in Main Dishes | Leave a Comment »