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.

Cold Tofu and Somen with Sesame Oyster Sauce

I cannot believe I worked the entire summer with hardly a break.  Actually, I feel very fortunate.  My boss for the summer is a nice guy and treated me well.  Can't complain.  Wait a minute!  My boss during the normal school year is a nice guy too. 

Actually, I'm a little excited about the upcoming school year.  I get to do inclusion, something I've really never done, and I will be assigned to a great class.  Lots to look forward to!

But I am exhausted.  I spent the last 2 days of last week in a boring workshop.  It was actually painful to be there.  Between the sidebar conversations of my tablemates and having to deal with the uber-stupid content, I almost walked out.  It was nice to see a bunch of people I knew, but the presenter was not engaging at all. 

Last week Friday also signaled the end of D2s summer program.  She grumbled about going, but she had the opportunity to do things out of her comfort zone.  She discovered she enjoyed paddling.  And I never would have imagined she would have the guts to jump out of the canoe and swim in Hilo bay.  That's definitely something I have never done (and will never willingly do).  Actually, D2 surprised me on several occasions this summer.  I think I was totally blown away when she told me she tried hummus.  I would've guessed she'd do the Hilo Bay swim before I'd even think she'd try hummus.


D1 has only a few weeks left in the 808 before she heads to the 480.  I haven't  forced her to do much.  Looking back on my summer between high school and college, I didn't realize that it would be the last time I really "lived" at home.  It's definitely bittersweet, and since many of her friends will also be heading away from Hawaii, this might be the last time they are all together.  I guess that's my excuse for letting her play.

As I mentioned earlier, I've been trying to make an effort to prepare foods she enjoys.  During the summer, D1 enjoys salads. . .fairly substantial salads (not just lettuce).  This is one of the most refreshing things you can serve for a summer meal. 

My cousin Jenn asked me how to julienne the egg.  Here's what I told her:  Fry a thin omelet.  Use low heat so the egg won't brown while both sides get cooked.  If your omelet is thin enough, there will be no need to flip the omelet either.  When the omelet is cool, roll up like a jelly roll and make thin slices.   Like when you make basil chiffonade, its easier to get thin slices when the leaves are rolled together.

click on recipe title for printable recipe
Cold Tofu and Somen with Sesame Oyster Sauce

     1/4 c sesame oil

     1/4 c shoyu

     1/4 c oyster sauce

     1 tsp sugar

     1/8 tsp shichimi togarashi

     16 oz somen noodles

     5 lettuce leaves, shredded

     1 egg, beaten, fried and sliced thin

     1 block kamaboko, julienned

     1/2 c thinly sliced ham or spam or shredded smoked salmon

     1/2 block firm tofu, drained and cubed small

     1 tbsp furikake

     1 tbsp sesame seeds

     green onion, sliced thin

In a small jar, combine sesame oil, shoyu, oyster sauce, sugar, and shichimi togarashi.  Set aside.  Boil somen noodles according to package directions.  Rinse and drain.  Make small balls with somen and lay in a single layer on serving platter.  Cover or surround noodles with lettuce.  Arrange egg, kamaboko, ham, and tofu over noodles and lettuce.  Sprinkle furikake, sesame seeds, and green onions.  Shake sauce well before pouring into a small dish.  Spoon small amounts of sauce over individual servings of noodles and garnishes.

Cold Somen Noodles

Spring is here!

It's back to work today.  After a week off, school began today. . .kickoff the 4th quarter.  I've actually begun a countdown of the days left.  Some of my students requested it.  It is a reminder to both me and them how many days they have left in school. . .how many days I have left to prepare them for life.  It's actually a daunting thought.

Before I continue, I would like to extend my congratulations to two special people.  Kikukat friend CT has begun a new chapter in her employment life.  Way to go!!!  I still wish you were coming over, but that's me being selfish.  They are so lucky to have you and they will love you.  Enjoy the savings on gasoline and time...I wouldn't have realized it if I didn't go through it myself.  And after months of nagging, D1 finally got off her ass and took (and passed) the driver's permit test!  The minimum age for the driver's permit is 15 years and 6 months, so she was certainly in no hurry.  On the very day she received her permit, The Help took her driving.  I'm glad to report they both came back alive, although both were pretty well shaken.  Now to sign her up for driver's ed. . .

Spring break was busy, busy, busy.  Much to my relief, the 50-minute plane ride to Honolulu was smooth and unremarkable.  I was worried about the turbulence since there were high winds throughout the weekend.  Back in 1994, I flew to Hilo (from Honolulu) during a windstorm, and it was the worst flight I have been on (the flight to Anaheim in 2004 comes pretty close).  I actually considered postponing the allergist visit, but I decided to pull up my big girl panties for D1.

The allergist visit went well.  We made it to Queen's and found Dr. Kuo's office.  He turned out to be soft-spoken and pleasant.  D1 is bummed because he told her to stay away from shrimp, crab, and lobster.  She has loved eating shrimp and crab for the past 16 years, and it will be a challenge to get her to stay away.  She is old enough to understand but perhaps not mature enough to tow the line.  Dr. Kuo cautioned her that while her reaction was a mild reaction to crab, the close relationship of crab to shrimp and lobster calls for discretion.  There is no way to predict when a severe reaction could occur.  Mollusks are still fair game for eating, so she can still scarf clams and scallops.

Spending just one night in Honolulu was not enough.  We managed to do lots of things, but it would have been nice to do it at a more relaxed pace.  That's why I'm allowing us more time to do things when we go to Honolulu for LA's wedding in October.  Although we didn't make it to Goma Tei on this trip, I was able to run into Marukai to get a few goodies like hamachi kama and good-quality Japanese somen noodles.

Spring is the perfect time for having somen noodles.   If the weather is warm, which it usually is, the sauce can be chilled before pouring over chilled noodles.  If the weather is still nippy, the sauce can also be served warm/hot over somen (be sure to warm the noodles too).  We tend to eat this as a cold dish.  It's also a good choice for home-lunch since it doesn't require heating.  Some sauces are meant to be served in a separate cup and the noodles dipped into the sauce prior to eating.  This sauce is NOT a dipping sauce.  Dipping sauces tend to be stronger with a more pronounced shoyu flavor.  This sauce is mild and can be sipped when the noodles are gone (or while consuming the noodles).

Somen was something I learned to make after I got married.  I don't recall it being served in my house growing up.  I remember eating it at the old KK Tei restaurant.  It came on ice and it was called "hiyashi somen".  Mr. Dependable encouraged me to make it (his mom made it), and the first time I made it, I drained the cooked noodles and mounded the somen in a tupperware container.  It was a big sticky mess, and Mr. Dependable was not happy.  I'm almost embarrassed to admit this, but it was Mr. Dependable who showed me how to make it into serving-size balls! 

I was originally going to post a recipe for a grilled shrimp, but out of respect and compassion for D1 and her allergy diagnosis, I'm posting something she can safely consume, provided it's made with katsuo-(fish) based dashi-no-moto.  Unfortunately, it was a different story in Honolulu.  I couldn't help myself and ordered the shrimp tempura at Kunio!  Sorry.

click on recipe title for printable recipe

Cold Somen Sauce

     1 pkg dashi-no-moto (katsuo, for D1)

     3 1/4 c water

     1/4 c shoyu
     2 tbsp sugar
     1 tsp salt
     3 tbsp mirin

Combine all ingredients in a medium saucepan.  Bring to a boil.  Chill.  Serve cold with chilled somen noodles.  Garnish noodles with kamaboko, green onions and sliced fried egg.

1 recipe of sauce is enough for 3/4-1 lb of somen noodles, depending on how much sauce you use. 

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).

Bi Bim Kook Soo

I had a special treat at work this week.  Two pals from my former office in Honolulu came to do a training for us.  I can't say I've ever stopped missing them.  Work has not ever been as good as the days I when I worked with them.  They are fun to be with, but they are also very efficient and know what they are doing.  Gosh, I miss those days!

I would like to thank fellow blogger Kellie Michelle for mentioning me in her blog.  Please check out her blog.  Her Sunday Lunch looked really yummy.  She made filled strawberries for dessert!

Okay, back to reality.  It is now October, and the weather here is hot!  It really doesn't feel like October at all.  Isn't October supposed to be cool?  I was actually going to blog about prime rib this week, but given how hot its been, I thought something lighter and cooler would be more appropriate. 

click on recipe title for printable recipe

Bi Bim Kook Soo

     1/2 - 1 lb cooked beef teriyaki, sliced in thin strips

     2 pkgs somen, cooked and drained

     2 bunches watercress, parboiled and chopped

     2 japanese cucumbers, sliced thin and salted

     sesame oil

Mix noodles with sesame oil to prevent sticking.  Squeeze water out of vegetables and combine with noodles.

     1/4 c vegetable oil

     1 tsp sesame oil

     3/4 c sugar

     1 c shoyu

     3 cloves garlic, smashed

     1/2 c sliced green onion

Combine vegetable oil, sesame oil, sugar, shoyu, garlic and green onion in a saucepan.  Bring to a boil.  Pour over noodles and vegetables.  Add beef teriyaki.  Toss gently.