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Old 03-08-2012, 07:15 PM   #561
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I really should try to make them.. I do have to hit up the market for some Jerk Marinade, Sriracha sauce and Dashi stock so it's a good time to grab some.. Never been a fan of mushrooms myself so I may just go with something simple like carrot and rice.. Maybe some leeks.. hmmmm.. any ideas?

-Damien
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Old 03-08-2012, 07:18 PM   #562
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Spork,

It might be a while before chef-san is back making videos.. From what I understand, she was involved in a pretty nasty bicycle accident and is currently recovering and in rehab..

-Damien
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Old 03-08-2012, 07:23 PM   #563
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There are two camps of sukiyaki eaters, bliss -- those who dip or don't in raw egg. Pick whatever you want from the pot, dip in a transitional bowl of beaten egg, then eat. My live slug reference is two-fold: a raw egg is slimy, and eating raw egg is an exercise in Russian Roulette. But a raw egg in a lunch box is like loading a roulette gun that does not have blanks in all but one chamber, each is live.
Really?......I had no idea, thank you for the information. I learn new things everyday with you.
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Old 03-08-2012, 07:28 PM   #564
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It might be a while before chef-san is back making videos.. From what I understand, she was involved in a pretty nasty bicycle accident and is currently recovering and in rehab..
So I've heard. I'm looking forward to see whether head-chef Francis can actually cook without her...
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Old 03-08-2012, 07:41 PM   #565
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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.
Is there someplace I can order the tofu pouches. I checked my go to place here (they don't carry and looked at me fish-eyed when I asked), haven't made it to International Foods, yet to see if he can get them for me.
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Old 03-08-2012, 08:30 PM   #566
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Here's the canned version, PF: MARUKAI e-STORE - INARIZUSHI NO MOTO NET WT. 10 OZ.

If you ask your local storekeeper to look for some on his next run, be aware that fried tofu is packaged in two forms: blocks or sheets. You want the latter kind to make them yourself into inari pockets, though the blocks are good in stir-fries and braises, too.

As for other ingredient ideas in an inarisushi, anything you favorably associate with sushi rice will work well, and beyond that, I'd try to think of ingredients as bits of texture. Cousin to the inarizushi is rolled futomaki ("fat roll"), and some ingredients common to it are: lotus root, re-hydrated kanpyo gourd, spinach, and pickled daikon radish.
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Old 03-08-2012, 08:55 PM   #567
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Here's the canned version, PF: MARUKAI e-STORE - INARIZUSHI NO MOTO NET WT. 10 OZ.

If you ask your local storekeeper to look for some on his next run, be aware that fried tofu is packaged in two forms: blocks or sheets. You want the latter kind to make them yourself into inari pockets, though the blocks are good in stir-fries and braises, too.

As for other ingredient ideas in an inarisushi, anything you favorably associate with sushi rice will work well, and beyond that, I'd try to think of ingredients as bits of texture. Cousin to the inarizushi is rolled futomaki ("fat roll"), and some ingredients common to it are: lotus root, re-hydrated kanpyo gourd, spinach, and pickled daikon radish.
Thank you Spork-san! I can see lots of things at that site I could save some money on, even with shipping.
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Old 03-08-2012, 08:55 PM   #568
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1. cream of chicken soup
2. pasta, coated with spicy cod roe
3. 3-2-1 cake
4. raw cauliflower florets
5. ice coffee

Nothing fancy to the cream of chicken soup; I like my ingredients in small bites. I had a packet of this spaghetti sauce left, packaged by S&B. It's very fishy, briny, as much as anchiovies and not to everyone's taste. There was a discussion thread some time ago started by someone asking why the Japanese like to top spaghetti with some weird stuff. My pasta is also topped with small slices of octopus tentacle. The 3-2-1 cake mix has chocolate chips and a tablespoon of instant cocoa. The packet of ranch dressing for the cauliflower is leftover from recently trying KFC's hot wings.

I'm almost afraid to say it... this was a yummy bento lunch.
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Old 03-08-2012, 09:05 PM   #569
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Good use of packets on hand! Looks really good!
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Old 03-08-2012, 10:38 PM   #570
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Fifichan.. I'll keep an eye out for the inarizushi pouches for you when I run out to the Asian market on Saturday morning.
-Damien
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