The snapper, called for, likely would have better suited these than the salmon, used — or something greasy, or nothing but the veggies: Too dry and distracting, dark, from the rest of the otherwise refreshing, crunchy roll.
The sauce is excellent.
Along the way toward conflating tofu with alabaster, the most interesting little concoction was found: Ganmodoki. Various sources state that it tastes like anything from goose to moose, though none are true – it tastes like tofu. But, interesting tofu.
From Otaku Foods: Ganmodoki translates as “goose-like”. Why goose? Historically, when the dish was first made goose was a very expensive, luxury food. The story goes when it was first served to monks, the flavor was so good that they praised it as being as delicious as the most extravagant of geese. Does it taste like a goose?
The Otaku recipe was the one leaned on the most, with eyes on some of the other additions from additional others. If no yamaimo is available, it’s probably fine to use potato powder instead of trying to pulverized a raw potato – of course, one could also have used the blender, which would have facilitated things mightily…
Interesting little patties: Still quite tofu-ey, but pretty good – texturally similar to frozen — flavors mild. The dish as a whole was delicious, but that hangs on the marvelous sauce.
Also featured: Delicious, garlicky broccoli in stir fry sauce:
Perhaps, cuckoo caruru to a passing purist – indubitably offensed by the profane posit, eyes rolling and looking askance with great affront before hiking off for the hills, thereon, looking back downward with great contempt, loudly disparaging the ruination of the coveted constitution to any within earshot, and they, hanging their heads low, shaking, with piteous consonance. Rightly — they may object to the coopted cognomen, no more baboon a human, but, likewise, a contemplated, common origin.
Caruru, is companion to acaraje – famously. Acaraje – split, prawn stuffed – then coated with traditional caruru: Otherworldly. The nuttiness of the cashews and dende, combined with echoes of the sea, sweet onions and okra – exquisite combination, elevating acaraje over interesting, to decadent – tempting to consume in entirety, though, with wary reflection toward calamitous rotundity, generally serves as a brilliant adornment to fried beans, meats, even curd or vegetables. No excuse, contrived or small, is unreasonable to its inclusion.
The mere appearance of filamental strands of hijiki – hijiki – in a composite referred to as caruru, raises dismissive brows in those disapproving hill dwellers, tut-tutting as they run fingers through their barrels of shrimpy dust, then raise them, letting the soft breeze of the foothills scatter the powder across well-worn, wooden kitchen tables.
But blinded, free of cultural bias and reminisce, they might step from those inclined heights and acknowledge this variation holds fine tribute to its origin, whether considerable as caruru, or derisively denoted danodo, it is near equally competent to effecting ravenous consumption. Fungus for okra, dende diluted, or sometimes replaced with coconut oil – that, blaspheme, for sure. And hijiki – nori, also, but shredded, not obtrusive – left as is, only as experience with addition to the acaraje, altering the lovely golden brown nugget, giving it more a well cooked, (charitably) meatball appearance.
3 onions, diced and deeply bronzed
3 cloves garlic minced
1 Tablespoon grated ginger
½ Lb. thinly sliced mushrooms
1 sheet shredded nori
1 cup hijiki
¾ cup roasted then ground (to a powder) cashews
1 Tablespoon crushed red pepper
½+ teaspoon cayenne
Ground black pepper
1cup dende oil or substitute or dilute
Juice of one lime
Simply address the onions in the oil, then add the rest and cook until flavors have combined.
An amusing side note: Reading the comments for dende at Amazon, many of the negative reviews are offended by the very strong flavor of the very strongly flavored oil. Also, like coconut oil, it is not always a liquid at room temperature, which evidently posed great consternation for many. Purportedly, Dr. Oz recommended the oil for its health benefits, but did not adequately forwarn of its potency. This, apparently, to help lower cholesterol? By consuming a high in saturated fat oil?
I’m no doctor, but, “…evidence is convincing that consumption of palmitic acid increases risk of developing cardiovascular diseases…” Perhaps there has been a misunderstanding…
Mayo’s a no-no at SaysGo, you know, so they go with an apropos olio, approximated so: T-tofutti, t-tahini, ¼ t-tamari, 2-dashes tchipotle tpowder.
Tomato, red pepper, pickled jalepeno and onion won by Tibetan flatbread with a side of legos. Improvement would be had with the addition of thinly sliced Italian sausage, or the sautéed seitan of record.
Brown basmati is a very nice rice. It has a very clean texture and delicious popcorn flavor. But best of all, it preserves extremely well, re-heating with little loss of appeal for several days.
Its lack of glutiny, however, would make it a troublesome selection if eating with chopsticks, used other than as a plow — which is no problem, by the way.
Also, not particularly practical if making rice balls without the addition of cheese or eggs, or something that will help it adhere.
As used, wrapped in nori, it’s still a bit challenging and all the funky ends are complete losses, but on the plus side, the rolls remain edible for several days.
Much more shitake could have been used as the flavor was overwhelmed by everything else, especially the delicious wonton sauce, from the other day.
Marvelous sauce with the rolls!
To compensate for wont of wasabi, this curious concoction was created, composed of cauli, tahini and sriracha — that’s all! (1/2c, 1/4c, 5T)
Jen said it tasted like extremely spicy pimento cheese, but she probably only said that because it was orange. In a blind taste test, no doubt — it would be mistaken for wasabi, surely. Regardless, whether fromage-ish or brassicaceae-ic, a bit on the roll with the sauce was fantastic
Randomly, additional cauliflower was pan seared with some garlic and ginger, then tossed with soy, agave and some sesame seeds, perhaps the hit of the night for pimento cheese lovers (read that as you will).
Initially, this was intended to be mapo, and a nice recipe was selected, forever favorited, now, on a locked hard-disk since reclaimed by Dell. Oh well.
The hurried scurry for guidance landed on epicurious’ simple and highly rated version that contained just broth, soy sauce and bean paste. Whether poor taste or confusion, this combination is nothing similar to what we customarily consider mapo and seemed unpleasantly salty.
Significantly diluted and bolstered with agave, chili-garlic paste, ginger and a dash of sesame oil, the dish detoured delicious, whether mapo, or no, a delicious, simple sauce or marinade, for future reference.
A very simple sauce, yet certainly satisfying:
cook it down for thirty minutes… Or an hour.
For a smoother sauce, of course, blend.
My favorite variation is to substitute in some chipotle for a nice, spicy and smoky sauce.