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.