Scribbles & Munch

      Kind of a loosey-goosey recipe this week; I'm so busy prepping for Ohayocon that I'm mainly eating leftovers and large batches of clean-out-the-cupboard soup.*  But if I think this weekend is crazy, next weekend - when the Con is in full swing - is going to be even crazier!  I purchased my three-day pass last summer, and I plan to be on-site and geeking out as much as possible from 4pm Friday to 5pm Sunday.
      And, of course, I'll be hosting two panels: one on vampire culture in anime, and another on the most brilliant science minds among fictional anime females.  Hope to see you there!
      Now there is food to be purchased at the convention center, but it tends to be of the over-priced, highly processed variety.  There are some really excellent restaurants within a two-block radius of the convention center, too, but they will be crowded with long wait times.  So the answer is to bring as much of my own food as possible.  I like snacks that can sit at room temperature and don't have a lot of packaging, so I will have some home-blend trail mix and green apples in my pockets.  And, since I'll definitely be in a Japanese mood, I'll be bringing onigiri!

Classic onigiri.  But just for fun, type "onigiri" into Google Image search, and take a look at some of the cute and creative designs people come up with!

      Onigiri is a classic Japanese rice ball.  They tend to be patted into a vaguely triangular shape, and served with a strip of nori for easy handling.  Sometimes they're plain, but most often they conceal a tasty filling.  Traditional fillings include a paste made of bonito flakes mixed with soy sauce (katsuobushi), or pickled plums.  But there's no limit to what you can do--I've known people to encase minced leftover stir-fry, edamame, hot dog chunks, and even peanut butter!

Surprise!  This one had a tuna salad filling.  Since I hate mayo, I would *never* do this.  But you can, if you want to.

      For me, I like to take an asian fusion approach, such as leftover Thai larb mixture, or cooked ground pork mixed with Hoisin sauce.  But for Ohayhocon I'll probably use tofu, so I don't need to worry about things sitting at room temperature for a long time.  Here's the recipe I'll be using:

Z.D.'s Easy Fried Tofu

Ingredients:
1 large block extra-firm tofu, drained and pressed**
2 Tablespoons soy sauce
2 teaspoons rice vinegar or mirin
1/4 teaspoon sesame oil
1 garlic clove
1/4 tsp minced ginger
2 Tablespoons cooking oil (I like olive oil)

Directions:
 - While tofu is draining, combine all ingredients except cooking oil in a sandwich-size tupperware container with a water-tight lid.  Put on the lid, and shake vigorously to combine.  Set aside.

 - Place tofu block on a level cutting board.  With a sharp knife, halve the block horizontally to create two long rectangles.  Slice crosswise into 1/4 inch slices.

This is about the thinness you're going for.

 - Separate the tofu squares, then layer in the box of marinade (if you don't separate them first they will just adhere together with moisture).  Clamp on the lid, and shake thoroughly to coat tofu in the marinade.  Let rest for 20 minutes, then shake again and rest upside down.  (It's Ok if the tofu gets squished around or a little broken up.)

 - In a large, nonstick skillet, heat the oil over medium-high heat.  When just shimmering, remove the tofu from the marinade and lay pieces flat in the oil, reserving leftover marinade.  Cook without stirring until golden brown and slightly crisp, about 8 - 10 minutes.  Flip pieces over and cook until golden brown and slightly crisp on the other side, about 5 minutes.

 - At this point, you can toss this tofu into stir-fry, fried rice, curry, or keep it on hand to munch for a high-protein snack.  To make onigiri, remove from heat and allow tofu to cool until comfortable to handle.  Mince, and place minced tofu back into marinade box to absorb any remaining marinade.  Set aside and prepare sushi rice.


Z.D.'s Preferred Sushi Rice Preparation

Ingredients:
2 Cups water
1 & 1/2 Cup uncooked sushi rice, thoroughly rinsed and drained
1 Tablespoon unseasoned rice vinegar
1/2 tsp sugar
1/2 tsp kosher salt

Directions:
 - In a medium saucepan, bring the water just to a boil.  Add in the polished rice, cover with a lid, and decrease stove heat to the lowest possible setting.  After 14 minutes of the covered pan sitting on this low heat, turn heat off entirely.  Let covered rice sit off-heat for another 14 minutes.

 - Meanwhile, stir together the remaining ingredients until sugar and salt are dissolved.  When rice is done, remove the lid and stir the vinegar mixture into the rice.  Let cool uncovered for about 5 minutes, then begin onigiri assembly.

This really is easiest to stir with a rice paddle, but a quality wooden spoon works Ok.  Don't get frustrated if your rice is sticky--it's SUPPOSED to be sticky!

Z.D.'s Simple Tofu Onigiri
makes 6 stuffed rice balls

Ingredients:
1 Tablespoon cool water
1 teaspoon rice vinegar
1 batch sushi rice (see recipe above)
1 batch minced fried tofu (see recipe above)
1 large strip pickled ginger, shredded (optional)
6 strips of nori
Black sesame seeds and/or dried salmon flakes, optional

Directions:
 - In a small bowl, whisk together the water and vinegar.  Set aside.  Line another small bowl (like a cereal bowl) with plastic wrap, with at least one inch over-hang in all directions.

 - Divide the rice into 6 equal portions.  Spoon one portion into the plastic-lined bowl.  Wet your fingertips with the water-vinegar mixture, and press the rice down into an even layer up the sides, a little less than 1/2 inch thick.  This will create a sort of curved rice pancake.

 - Place a spoonful of the minced tofu into the middle of the rice.  Add a few pieces of shredded pickled ginger, if using.  Gather the plastic wrap and use it to fold the edges of your rice pancake over the filling.  Gently press the rice through the plastic wrap to make a firmly shaped rice ball (tradition calls for a soft triangle shape, about 1.5 inches thick).

I borrowed this from Michelle's Tiny Kitchen, which has some great recipes and really good instructional photos.

 - Open plastic wrap.  Place one strip of nori along one flat side of the triangle like a pot-holder, and remove the rice ball.  Sprinkle other two sides with black sesame seeds or salmon flakes, if using.  Repeat with remaining ingredients to make six rice balls in total.  (You will have leftover minced tofu.  Just stick it in an airtight container in the fridge and snack on it later.)

Some people like to mix the toppings into the rice, but I like the classic look of the sprinkle outside.

      Wrap each rice ball loosely in plastic and refrigerate until ready to eat--you can make these up to three days in advance.  They're a staple in bento (Japanese box lunches), and they make a nice afternoon snack.  For a light meal, I recommend serving them with miso soup, seaweed salad, and some fresh fruit.
      As for me?  Next Saturday, look for a woman in a black top hat sitting somewhere along the wall in the Columbus Convention Center, munching rice balls between 11am and 12noon.  I'll probably be with somebody cos-playing as Suzuno from "The Devil Is A Part-Timer."  And if you bring me mochi or dango, I might just trade.

Will trade savory for sweet!

*Which, now that I think about it, would make a good blog entry...but another time.

**Not sure how to do that?  Lay your tofu on a cutting board and raise one end about a half inch (I use a jar lid).  Put a plate on the tofu, and top with a small weight (I use an apple).  Let the tofu rest as the water is pressed out (you may want to put paper towels under the lower end of the cutting board).  You should let the tofu drain this way at least 45 minutes--I like to let it drain for an hour.