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Old 10-15-2011, 01:58 AM   #371
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kongoshita tomorokoshi sounds elegant

Fantastic looking bento!
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Old 10-15-2011, 08:03 AM   #372
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1. somen noodles
2. soba soup from pork stock
3. salmon tatsuta nuggets & sweet egg omelet
4. pickled vegetables & corn+grapes+trout
5. mugi-cha, roasted barley iced tea

I've been playing around with this side for a year or two. Corn, red pepper, shallot and dill, sauteed in butter. Add seedless green grape halves and shredded trout. Finish with lemon squeeze. Served warm or cold. If you can suggest a way to improve it, I'd appreciate it. I also need a good name for the dish.

My monthly fuel bills are insane all year long, so I just surrender and cook all year too. I'm definitely looking forward to winter though...
OMG, spork! You sure do eat well!

That looks fantastic!

I love all of that! Yum city!
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Old 10-15-2011, 11:28 AM   #373
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Kongo tomorokoshi is a good working title. Thanks, Fi. I used leftover salt-broiled trout, but smoked trout when I can find it makes a big difference. I've also been playing around with "trout sushi," but haven't yet created any combinations that I've felt is special. Its working title is "Montana Roll." Timo, if you have any suggestions off-the-cuff, you can bet I'll try making it...

Here's a pic of my favorite summer drink, mugi-cha.



The whole roasted barley is economical, takes about 1/2 cup boiled in 1 liter. The House brand is widely distributed, so you might actually find this tea in the Asian aisle of your supermarket. Its packets are coarsely ground and can be simply soaked in cold water for about 2 hours. It tastes like beer, without the fizz and buzz. That's probably why I like it.
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Old 10-15-2011, 12:58 PM   #374
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I was going to go look for mugi-cha, but if it tastes like beer...I'll stick with my regular teas.

It was fruitless to locate a word for trout, should Anglicize it and include the corn and since your dish did not have any rice...

I'm not sure how to string this together: ureshi o-naka tomorokoshi - happy belly corn
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Old 10-15-2011, 01:22 PM   #375
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That's perfectly strung together. naka means "inside," like California roll no naka wa crab, avocado and cucumber desu. onaka is "stomach."

The Japanese don't eat much freshwater seafood. No tilapia, no catfish. Broiled or hibachi trout -- masu -- is often served as a specialty of country inns located near picturesque inland rivers, but otherwise not commonly found in market shelves.

I enjoy fishing for trout. Another reason why I'm looking forward to winter!
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Old 10-15-2011, 01:30 PM   #376
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I enjoy going fishing, I don't like to fish.
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Old 10-15-2011, 01:30 PM   #377
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I've also been playing around with "trout sushi," but haven't yet created any combinations that I've felt is special. Its working title is "Montana Roll." Timo, if you have any suggestions off-the-cuff, you can bet I'll try making it...
Well, this is a favorite of mine that can be made with any mild flavored cooked fish or even stronger flavored fish like smoked salmon.

This will work best as an inside-out roll.

Prepare young cucumber so that it is peeled and cut into 1/8 inch wide strips. Cut the peel into very thin strips. This will be the light green/dark green contrast for the face of each piece.

Cut the cooked trout so that it is in 1/4 inch strips and pat it as dry as possible with paper towels. If you don't do this with cooked fish, it makes the rolls mushy and less appealing to the mouth-feel.

Prep some nice 1/8 inch strips of red bell pepper.

Prep some thin strips of cream cheese.

Prepare the rice on the seaweed. Then flip it for filling.

First, lay a scattered bed of cucumber peel for the rest of the items to lay on. This will make an outer circle of dark green in the finished roll.

Then, the strips of fish, cream cheese and red bell pepper and cucumber meat on top of the cucumber peel, making sure each item is aligned as much as possible.

Finish the roll and it's press.

Cut into good bite sized slices and arrange the slices on a serving plate. Use a white plate if possible, it makes this roll stand out nicely.

Drizzle a thin pair of sriracha lines across each piece, with a wide part in the middle left bare. Then put two dots of thin mustard spaced evenly in the middle of each piece.

The sriracha and mustard are for slight flavor and decoration. Use only enough to make it appear. Too much will over-power the other flavors.

A little bit of lettuce strips cut very thin and arranged around the outer edge of the plate is good for display. You could even dot the lettuce with sriracha. It's a great bite between bites of roll and refreshes the mouth.
That's just off the top of my head though......hehe

Please let me know how you like it if you do try it.
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Old 10-18-2011, 02:37 PM   #378
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It was fruitless to locate a word for trout, should Anglicize it and include the corn and since your dish did not have any rice...
Ayame, Himemasu or Masu.. Though it appears that trout are classified as a type of salmon in the words Himemasu and Masu.

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Old 10-18-2011, 02:40 PM   #379
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I enjoy fishing for trout. Another reason why I'm looking forward to winter!
Agreed!



pulled this out of the San Juan River mid september.. 25.5" cutbow with a 16 inch girth.. around 6-7 lbs.

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Old 10-18-2011, 10:01 PM   #380
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Whoa, that is seriously fat! The "San Juan worm" is one of my favorite artificial lures; I swear I can catch any fish, any where, with it.
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