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Old 03-04-2012, 02:44 PM   #551
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Originally Posted by PrincessFiona60 View Post
Thank you for the description and the formula. This should go into my Mr. Bento with the thermal cup. That must be some killer broth after all the bits are eaten!
One of the sukiyaki rituals is that the broth is reserved for mom, who pours a spoonful on top of her bowl of rice to eat and announce dinner's end. The leftovers refrigerate well for a day, but start to look gross much longer.
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Old 03-04-2012, 02:53 PM   #552
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Originally Posted by spork View Post
One of the sukiyaki rituals is that the broth is reserved for mom, who pours a spoonful on top of her bowl of rice to eat and announce dinner's end. The leftovers refrigerate well for a day, but start to look gross much longer.
For all intents and purposes, I'm Mom in this household. I'd like to use it as a base for homemade ramen.
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Old 03-06-2012, 07:12 PM   #553
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Been a little bit.. sneaking in here between unpacking boxes.. Bought a house and just moved in!

Sukiyaki is an old favorite of my GF and I, and she loves extra broth.. I usually cook it according to this recipe, doubling the broth and as spork mentions, I belong to the no egg camp..

Beef Sukiyaki

-Damien
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Old 03-06-2012, 09:06 PM   #554
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Hi Damien! Welcome back and you bring a recipe! Thanks!
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Old 03-06-2012, 09:09 PM   #555
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Hey, Damien. Congrats! New kitchen?
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Old 03-06-2012, 11:13 PM   #556
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Thanks guys.. Yep, new kitchen.. I'll try to get pictures up when we're unpacked... But.. When it rains, it pours..

Went to get the gas started and the tech red-tagged my fireplaces due to a massive carbon monoxide leak and we also discovered the washer has a leak and spills water all over the floor.

Gotta love headaches.. lol

-Damien
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Old 03-06-2012, 11:18 PM   #557
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Dang! That stinks! Good thing you know a fireman...
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Old 03-07-2012, 06:20 PM   #558
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When I was in the Navy I lived in the metro area of Yokohama. On my way into work very early morning, I'd buy a pack of Inarizushi and some milk-tea for breakfast. Inarizushi is sushi rice and some vegetables stuffed in a fried tofu pouch. These make a great breakfast on the go cold or warm. The recipe follows.



Ingredients for Inarizushi
(12 pieces)

6 Aburaage - Fried Tofu Pouches
300ml Dashi Stock (1.27 us cup)
3 tbsp Sugar
2 tbsp Mirin
2 tbsp Soy Sauce

3 Dried Shiitake Mushrooms
30g Carrot (1.76 oz)
4g Dried Hijiki Seaweed (0.141 oz)
Vegetable Oil

4~5 tbsp Shiitake Liquid
tbsp Sake
tbsp Mirin
tbsp Sugar
tbsp Soy Sauce
1 tbsp Toasted White Sesame Seeds

Omelette Sheets (2 eggs + sugar + salt + potato starch dissolved in water)
Mitsuba - Japanese Wild Parsley
Shoga Amazuzuke - Pickled Ginger

300ml Japanese Rice (1.27 us cup)
300ml Water (1.27 us cup)
1 tbsp Sake
5x5cm Dried Kombu Seaweed (2x2 inch)

How to Make Steamed Rice
Wash and drain 300ml rice (1.27 us cup) with a sieve basket. Put the rice in a rice cooker and add 300ml water (1.27 us cup), 1 tbsp sake and 5x5cm dried kombu seaweed (2x2 inch). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

50ml Sushi Vinegar (1.76 fl oz)
(substitute: 2 tbsp rice vinegar + 1 tbsp sugar + ⅔ tsp salt)

Recipe comes from the Cooking with dog channel on youtube.

-Damien
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Old 03-07-2012, 07:54 PM   #559
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Wow! That sounds great and the only ingredient I don't have is the tofu pouches...Thanks Damien!
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Old 03-08-2012, 06:20 PM   #560
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Good stuff, Damien! Thanks for the recipe & video.

The fried tofu pockets also come cut, cooked and packaged for inarizushi. I've bought them refrigerated in a plastic pouch, bathed in its cooking juice. They're also available canned, preserved. They're a bit delicate, and should be stuffed with a gentle hand. Fun to make, fun to eat!

The carrot, shiitake and hijiki seaweed combination is common enough that I've seen all three shredded together in a dried package. Other creative ingredients in an inari will work, too.

I'm not a big youtuber, but when I was introduced to "cooking with dog" here at DC, I signed up so that I could subscribe to it.
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