Somen Inari Sushi V2

I am pretty sick. . .sick because I see Labor Day as the end of summer (the season, not the vacation. . .that was over a long time ago).  There's just something to love about the warm temps of summer.  I love endless days of sun.  I love how the pool heats.  I love the long days.  I've already begun sleeping with my electric blanket on.  Sad, sick. . .shucks!

A few years ago, I blogged about somen inari sushi.  When I recently tried retrieving the recipe, the link was not linking to the correct issue of Currents, and I was unable to locate the correct issue.  This was the perfect opportunity for me to look at ways to change the original recipe to suit my taste/convenience.

While the original recipe was good, I didn't feel it contained enough somen noodles, and I would end up with some unfilled aburage since there wasn't enough filling for all the aburage in the jumbo package.  Problem solved by adding more noodles and liquid.  If possible, make this on the day you plan to serve it.  If it sits overnight, the somen noodles will turn green. . .color leeching from the ocean salad.  While the taste is not affected, the eye appeal might be compromised.

click on recipe title for printable recipe

Somen Inari Sushi V2

     1 large (31.74 oz) package frozen seasoned deep fried bean curd rectangles, thawed

     10 oz somen noodles (dried)

     2 blocks kamaboko, slivered

     8 oz ocean salad

     3 oz Tropics oriental dressing

Break somen noodles in half and cook as directed on package.  Drain and cool.  Drain aburage, pouring liquid over well drained somen noodles.  Squeeze aburage pieces gently and add liquid to noodles.  Add kamaboko, ocean salad, and dressing to noodles.  Toss gently until kamaboko and ocean salad are distributed throughout.  Carefully open aburage rectangles and fill with somen mixture.  Chill until ready to serve.  Makes about 55 aburage cups.

 I tried to blog in mid-August, but I was just too dang busy.  My friends and I made a trek out to the Manta Restaurant at the Mauna Kea Beach Hotel to enjoy their fabulous brunch.  It was a beautiful day.  I'm too embarrassed to show my plate of food.

And sometime at the end of last month, the high school football season began.  I accompanied The Help to HPA for the game.  I'm proud of another Viking victory.

I've been spending lots (too much) time knitting.  I managed to finish 4 projects in August, 2 of which are Christmas gifts.  I'm working feverishly to finish another project, a test knit for my fave designer.

Ocean Somen Salad

I am looking forward to this coming weekend.  It will be an especially long weekend since teachers in my area have an articulation day on Friday to add on to the much-awaited Labor Day weekend.  The students in our district get to enjoy a good break.

My students will enjoy a break without me because I won't be at work on Thursday either.  I have a mandatory workshop to attend, so this will be the first time in years I will be calling a substitute.  As soon as I found out about the workshop, I called SM, one of my favorite subs from years ago, and asked him if he'd sub for me.  He accepted the assignment immediately, blue eyes twinkling.  My aide and students back then liked when he'd show up. . . and they'd always comment about his eyes.  I like him because he is a nice man and treats the students with respect.  I hope my students behave.  If they don't, I'll call in the witch man-ape to sub for me next time, and the kids will regret it.

This past weekend, I had lunch with Uncle E at Miyo's.  We got our food in record time!  The restaurant wasn't too crowded, so we were able to linger and chat.  I miss him and hope he will join me at work one day, like in about 4 years.  I suggested he come ASAP, but he said I am living his nightmare right now so he will hold off.  Shucks!

I am seeing signs now of summer coming to a close.  I went to Pahoa for dinner on Saturday (yes, the same day I had lunch at Miyo's with Uncle E) and I saw the yagura set up in the Japanese church parking lot.  I recall that the bon dance in Pahoa is one of the last ones of the season.  And this coming weekend will firmly shut the door on summer.  Labor Day here i the last "warm" holiday of the year.  Its the sad weekend when tarps in the beach area come down.  I really have no plans for the long weekend, but I'm sure some people will be doing picnics and potlucks.

If you are of the picnic and potluck set, consider making this salad to close out the summer.  Its light and refreshing and easy to pack.  While this salad usually gets piled in a large bowl with tongs sitting shotgun, it could easily be shoved into pre-seasoned aburage pouches like somen inari sushi.  Although the taste is slightly different, it would still be great.

click on recipe title for printable recipe

Ocean Somen Salad

     8 oz dry somen noodles, broken in half
     1/2 carrot, slivered
     1/4-1/2 lb ocean salad
     1/2 block kamaboko, cut in strips
     3 tbsp rice vinegar
     2 tbsp sugar
     1/2 tsp salt
     3 tbsp vegetable oil

Combine rice vinegar, sugar and salt.  Stir until dissolved.  Add vegetable oil and set aside.  Cook somen noodles according to package directions.  Drain and rinse in cold water.  Drain well.  Stir dressing and pour over cool noodles.  Toss lightly.  Add carrot, ocean salad, and kamaboko.  Toss lightly.  Chill.

Somen Inari Sushi

Its the last week of school/work before winter break, and I have food obligations for at least 2 food-centered events this week...an office luncheon (me) and a class activity (D1).  I'm sure D2 has something but I just haven't been notified yet, so make that 3 food-centered events this week.  D1 hasn't voiced an opinion for what she wants to bring (I'm thinking brownies), and I'm thinking about bringing somen inari sushi to the office luncheon. 

People often ask me where I find my recipes.  Although I have a huge collection of cookbooks, which I continually pore through, there are many times when I sample a dish at a party or a meeting then feel compelled to ask for the recipe.  Somen inari sushi happens to be a product of the latter.

 At our family Thanksgiving luncheon at Aunty Janice's house a few weeks ago, Cousin Vinny brought a platter of these fancy pockets.  I took one and persuaded D2 to try it.  Thinking she'd balk at being asked to take a bite of the aburage (she is a sworn tofu enemy), I let her taste a kamaboko sliver first, followed by a noodle, and then by something from the ocean salad.  At that point, she grabbed the aburage and just took a huge bite.  By the time we left Aunty Janice's house, she had consumed at least 5 of the somen inari sushi and was looking forward to diving into the ones we were taking home. There was no way I could've brought home enough, and she was disappointed when she had polished them all off.  After I showered, I texted Cousin Vinny and asked him for the recipe.  The recipe, "Stuffed Aburage", is on page 13 of the newsletter. 

My friend Colleen's mom made something like this for a party nearly 2 decades ago, so I know the recipe has been around a while.  I think I didn't attempt it sooner because I was daunted by having to prepare the aburage.  I didn't realize it came already pre-cooked and pre-seasoned.

Cousin Vinny gave me unsolicited advice on where to find frozen pre-seasoned aburage rectangles (KTA, of course), and he even gave me advice on how to deal with the liquid that gets squeezed out from the aburage.  All his knowledge lead me to question who actually made the dish. . .Cousin Vinny or his wife/boss Aunty Mia.  Cousin Vinny gave credit to Aunty Mia for making the dish, as he was busy making the baked beans, which we also enjoyed.

The One and Only Cousin Vinny and a Copycat

The baked beans was a whole conversation on its own, and The Help and I agreed it was one of the best baked beans we had ever eaten.  Unfortunately, Cousin Vinny was unable to provide a recipe. . .he just "threw in this and that" as a result of a telephone kokua call to Sweetie (his sister-in-law).

I was under the impression that the best cooks worked in my area, but after Thanksgiving, I'm pretty certain that the best cooks are masquerading as employees at Hilo High (Cousin Vinny and Sweetie both work there).