Skip to main content

Totoro Inari #SundayFunday

Today the Sunday Funday group is writing about and sharing Kawaii recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. This week, Sue is hosting and asked us to share Kawaii recipes. Here's the #SundayFunday recipes line-up...

ka·waii /kəˈwī,'käˌwīˌē/
adjective (in the context of Japanese popular culture) cute; noun the quality of being cute, or items that are cute.


I decided to turn one of our favorite foods - inari -into a kawaii inari...in the shape of Totoro! No real recipe...just the seasoned rice with canned tofu skins. Make into a cute kawaii little critter!


Seasoned Rice

Seasoned rice has many uses, but I usually use it as a base for sushi or for a poke bowl.

Ingredients serves 8
  • 4 cups short grain rice (sushi rice)
  • 4 cups water plus more for soaking
  • 1/3 cup seasoned rice wine vinegar or other white vinegar
  • 5 Tablespoons organic granulated sugar
  • 1 Tablespoon salt
  • Also needed: paper fans, wooden spoons, and a non-aluminum pan

Procedure
Wash rice and soak in water 2 hours or longer. Once you're ready to cook, drain the rice and set aside.

Put water in a saucepan and bring to a boil. Add drained rice. Mix well, cover, and bring to a boil again Turn heat very low and steam 20 minutes. Let stand 10 minutes after turning off heat. Turn the rice into a large, wide bowl or pan.

Heat vinegar, sugar, and salt in a small saucepan until the salt and sugar are dissolved. Cool and fold into hot rice being careful not to mash the rice grains. Fan the rice and cool completely. The rice should be coated with the vinegar and glossy.


We ate the Totoro Inari with various pickled vegetables and washed it all down with Japanese sparkling melon soda. Delish.

We'll be back next week with Oktoberfest movies. Stay tuned!

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas