Archives for December 2010

Inarizushi

Inarizushi (稲荷寿司?) is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called “cone sushi.”

You can read more at Wikipedia – Inarizushi.

You have to buy these ingredients. It is fried tofu and you cook this and make sweet tast to it and put sushi rice in this pouch. Picture is Sushi age – Tofu age for sushi. 

This picture is regular Abura age. My mom and I usually buy this to make. Both are same thing, but the size is different. You make bigger Inarizushi -see picture below – by using abura age.




Ingredients:

Dashi —————————————–1 2/3 U.S. cups
Sugar —————————————–3 TBS
Mirin ——————————————1TBS
Soy Sauce ————————————-4TBS
Honey —————————————–1TBS

Cut Sushi age in half (See my picture below. It shows cut it later, but you should cut it first. It would easier when you put rice in the pouches.), parboil the pouches to remove excess oil, drain, and pat dry. Carefully open up the tofu from cut side to make pouches.

Combine sauce ingredients in a pot, bring to a boil.
Add Sushi age, cover with a drop-lid (Otoshibuta), and simmer over medium heat until most of the sauce is gone.
Let stand to cool. If you have a time, you should do this one night before and leave it over night. The taste is better the day after you make it.

Squeeze out sushi age lightly, and stuff with sushi rice. Fold edges of pouch over rice, and press.
I actually like this sweet sauce, so I won’t squeeze out any juice from the sushi age. However it is up to you.

And this last picture, the left picture is half of the sushi age size. The middle picture: I cut the edge off of Sushi age and put rice into it. You can see the size different on this right picture. If you buy Abura age, you cut the middle, so you will make this jumbo size on the right picture. That is my mom’s regular size.

YouTube Preview Image
This youtube video has different ingredients.

Lastly, if you don’t want to make this at all but you want to eat Inarizushi, you can still buy already made Inarizushi no kawa.
You may find it in the frozen Asian glossary store or a canned one somewhere on the shelves. (picture below)

Inarizushi no moto

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Pound Cake

pound cake

It was a Christmas gift from my company president. She bought from her aunt.

I had this before and it is VERY good!
Look! You can see it is heavy and dense sponge.
It is not too sweet, just right. 
Actually she asked us if we want to have graze, and we said NO.
This is parfect just it is and great with tea.

Usually my Japanese co-workers complain about too much sweetness and artificial color of the American sweets.
We all agree with this is one of delicious sweets we have here in SC from her aunt!

pound cake

pound cake

Fleet Landing Charleston SC

fleet landing

Built in 1942 by the US Navy as a debarkation point for sailors, the building lay vacant after World War II until it was acquired by the South Carolina Port Authority in the 1960s and used for storage. Go to Fleet Landing restaurant home page and read about more.

fleet landing SC

From now on, I will try not toforget to take pictures not only of food I ordered at the restaurant, but also pictures of the restaurant itself when I go to restaurants, from now on.
I have many chances to go to local restaurants in the Charleston area. Yes, I am a very lucky girl!
However, I didn’t take any pictures back then I decided to take pictures as much as possible so I can put them on my blog here. I will write what I think about the restaurants. People may think who does Yuri? She is so high-handed. Who does she think she is!?

I have Japanese taste, and your tastes is different than mine. So please forgive me if I write harsh opinions sometimes. However, I usually go to restaurants with my co-workers who are also Japanese. And I will write opinions but usuallythis is the Japanese people’s collective opinions. I hope you do not get upset to read this page.

I sat in the outside area but the area is covered by clear vinyl sheets and it had heater heating from the ceiling. For our chilly weather, it was comfortable. It was already dark and   I couldn’t take good pictures.  I am sorry.

Also I realized I had not taken pictures before I ate half of what I ordered, so I only can put one picture here.  We ordered the chicken piccata and fish. That was the day’s special menu.  And I forgot the name of fish name. Sorry!

I came here several times for business dinners.  My company president wanted to take small groups of Japanese guests to buffet-style casual southern food dinner.   By the way, this restaurant is not a buffet-style restaurant.   One Japanese co-worker likes this restaurant a lot and he brought some Japanese guest here many times.

We usually order the Prince Edward Island mussels and it is very good sauce.   Often, our guests order the deep fried sea food platter.  This menu is not something you can find in Japan.  I introduced shrimp and grits to many of our guests at this restaurant. They usually have hush pappies.   

This time, I liked the Chicken Piccata. It is better than today’s special sea food plate.  The Chicken was creamy and tasty, I don’t think I had ever had chicken piccata before.  The Picture below is chicken piccata.  I didn’t really care about the fish dish at that day. 

chicken picata

This is good restaurant to bring a guest to introduce them to southern sea food. It is very casual and has a great view of Arthur Ravenel Jr. Bridge and the Yorktown battle ship museum from the restaurant deck.

The atomosphere is very casual and family-oriented. they have a lot of fried American seafood dishes to choose from. It is definitely a Southern style restaurant. During warmer weather, it is nice to eat here because you can sit outside to eat and feel nice Atlantic ocean breeze.

Sermet’s Courtyard – Daniel Island SC

Sermet's Courtyard

From now on, I will try not toforget to take pictures not only of food I ordered at the restaurant, but also pictures of the restaurant  itself when I go to restaurants, from now on.
I have many chances to go to local restaurants in the Charleston area. Yes, I am a very lucky girl!
However, I didn’t take any pictures back then I decided to take pictures as much as possible so I can put them on my blog here.  I will write what I think about the restaurants.  People may think who does Yuri?  She is so high-handed. Who does she think she is!?

Sermet’s Courtyard Home Page

I have Japanese taste, and  your tastes is different than mine.   So please forgive me if I write harsh opinions sometimes.  However, I usually go to restaurants with my co-workers who are also Japanese.  And I will write opinions but usuallythis is the Japanese people’s collective opinions.  I hope you do not get upset to read this page. 

This is new restaurant in Daniel Island near downtown Charleston SC. It used to be a different restaurant.  One day,  my co-worker said they are re-opened and many cars are parking in front of the restaurant, we have to check it out!   So, we did!

We arrived there before seven o’clock but it was full and we had to wait at the bar. …about 30 min. Gee, too bad for us, huh?!
However, Shane the bartender was very nice and everybody was friendly. It’s a nice atmosphere.

Sermet's courtyard

Sermet's courtyard

Those two pictures are appetizers. Sorry they are not good pictures.
The calamari needed a little bit more salt, I think. The second picture is of the artichoke dip. It was very good.
I didn’t realize until they came to the table, both were pesto based.

Sermet's courtyard

I think it was a Spain wine.  I liked it.

Sermet's courtyard

I liked the sauce VERY much. It has spicy Italian sausage and sea food pasta. However, I am VERY sorry that the pasta was so over cooked! The noodles were dead!  Not chewy at all…  I think this is a crime to serve spaghetti that is not al dente!  Usually American restaurants serve dead spaghetti pasta but this one was one of the worst.  I am really upset because the sauce was so wonderful!  The pasta becomes paste in your mouth.   I wish I could take the sauce back to my house and cook the pasta by myself and eat it. The sauce was really good. I will try to figure out what were the ingredients but one thing I couldn’t get. It was a familiar taste but I couldn’t figure out.  May be cumin. However, I don’t know of too many Italian recips that use cumin.

Sermet's courtyard

This is a risotto with duck. The skin on the duck was very crispy and it was very good. I was thinking I would have a very fatty duck, but it was not at all. However the risotto needed more salt for my taste. My co-worker said she thinks it needed more cheese for this risotto.

I forgot to take a picture of the double chocolate cake. It was dry and I was not really impressed with it. We couldn’t eat it all. I wanted to have different cake but I forgot the name of it. And I believe there was only one piece left. I thought it may be good to try new sweets. Maybe next time.

All in all, I liked the atomosphere. It would be a good date place. The food was pretty good. Next itme I will choose different foods because they may have just had a bad pasta – making experience.

I would difinitely go there again.

Green pepper steak Chinjao Rosu

beef and bellpepper

This is Chinjao Rosu green pepper steak recipe. It is a popular food in Japan. Its origin is a Chinese recipe called qīngjiāo ròusī. I read that Chinese qīngjiāo ròusī has a little bit different ingredients than the Japanese one. The Chinese recipe has only bell pepper and meat. The Japanese one usually has bamboo shoots.

This is what Wikipedia said:

Evidence for the dish’s existence in the United States dates from at least 1948.[1] The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī ()[1]. In the original dish the meat that was used was pork and the seasonings were relatively light compared to pepper steak.

A similar dish, called chin-jai rōsu (青椒牛肉) is found in Japanese Chinese cuisine.




Ingredients:

Beef —————————————— 1/3lbs
Bamboo Shoot ——————————– 1
Carrots ————————————– 1
Bell pepper ———————————– half
Oil ——————————————-2tbs
Soy sauce ———————————– 4tbs
Mirin —————————————– 2tbs
Sake —————————————–2tbs
Salt and pepper ——————————- pinch
Potato starch ———————————1 tbs

Sauce for marination
Salt and pepper ——————————- pinch
Soy sauce ————————————1tbs
potato starch ———————————1.5tbs

beef and bellpepper beef and bellpepper beef and bellpepper beef and bellpepper beef and bellpepper

Slice beef thin and cut it into long skinny strips shaped like a string.

First put the cut meat in a bowl and add soy sauce and potato starch. Mix it together.

Put the meat into a deep fryer and deep fry it. Take it out and take off the extra oil. You can remove the extra oil with a paper towel. You don’t need to fry the meat for a long time. The meat is thin, so it will cook very quickly.

beef and bellpepper beef and bellpepper beef and bellpepper beef and bellpepper beef and bellpepper

All vegetables should be cut the same way as the meat – same size and length. This is where the name of the dish comes from.
Also, cutting everything the same way makes it easy to pick up with chopsticks and makes it easy to eat.

Put oil in the frying pan and heat it up well. Here is a tip: You almost always want to use high heat for Chinese cooking.

First cook carrots, then bamboo. I usually put in 1/2 cup water and cover with a lid. This way, carrots and bamboo will cook well. You can put in the meat next or bell pepper. If you add too much heat to the bell pepper, its color will change. So, I usually add this last when I cook it. After you mix it all together and cook it, put in soy sauce, salt, pepper, mirin and sake.

Lastly, you pour potato starch with water into the wok and stir. This thickens the sauce.

I also have instant version of this recipe.

beef and bellpepper

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