Monday, March 16, 2009

Inari, Onigiri, and Leftover Stir-Fry

On my last trip down to Nijiya and Marukai, I picked up a package of inari wrappers and a bag of pickled mustard greens.

The first night, I made inari, sprinkled with a little furikake and sesame seeds, and onigiri. Some of the onigiri were filled with pickled mustard greens and wrapped with nori, and others (for Youngest) were filled with pickled ginger and seaweed-less.

The second night, I cut up the remaining inari wrappers, and chopped up a couple leaves of the greens. I mixed up my usual stir-fry sauce, consisting of soy sauce, chili garlic sauce, hot bean paste, Chinese black vinegar, shao xing cooking wine, oyster sauce, and fish sauce (and a little cornstarch to thicken). Quickly stir-fry some garlic, ginger and green onion bottoms, add the mustard greens and inari, toss it up, add the sauce, boil, simmer, done. This time I sprinkled chopped green onion tops, cilantro, and sesame seeds on top.

Both were a hit! Hubby swore I couldn't make inari, but he ended up loving them. He also swore he wouldn't like the pickled mustard greens, but he couldn't stop raving about the stir-fry.

I love it when I have no idea what I'm doing, and it still turns out delicious.

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melissa said...

So awesome that you did all that at home! What a great thing. I didn't know you had a Marukai, only a Mitsuwa. Sweet. I love getting the onigiri when I go.

Vicki said...

Hi Melissa - I forgot we had a Mitsuwa! Marukai is a 3-bldg complex, so much fun. I always want to get too much perishable stuff, and we're down there all day - I need to bring a cooler next time!

Nick said...

I know what you mean. You just have to have an open mind and the ideas will flow. I don't know what half of those words are but the final product looks delicious =).

kari and kijsa said...

MAazing- fabulous to do at home!!
kari & kijsa

Vicki said...

Hey Nick - Open mind and fridge full o'stuff :)

Hi K&K - Thanks!

Betts said...

I wish you could look in my pantry and tell me what to do with all the stuff. It's the planning that's tough for me; the cooking and eating are fun.

Vicki said...

Hey Betts - Yup planning's the tough part, I think that's why my best dishes are last minute thrown-together.

Jude said...

Did you shape the onigiri with the plastic wrap? I love using that technique. Makes it perfectly round :)

Vicki said...

Hi Jude - Yep I used plastic wrap, still didn't form as well as I'd like, but much better than using just wet fingers. Couldn't make a triangle to save my life.