Sometimes it feels like I don’t have a single moment to spare. I’ve been eating sandwiches for lunch on the fly and dinners all over town and doing so little cooking. I miss my kitchen and I miss my quart-sized tupperwares full of rice dishes and salads. If you care about food as much as I do, lunchtime at work is the light at the end of tunnel. I’m usually the one to start sending mass emails to my coworkers at 11am with subjects lines such as: Taco Truck?, CHIPOTLE????, FEED ME, Anyone else starving?, Something awesome for lunch?, and even Peter Luger’s? That is of course when I don’t bring my lunch from home, which I like to do more than anything.
So, in between work and an Andrew W. K. concert on Monday I found myself with a nice little hour window in which to make myself some homemade lunches for the week. So with a little magic and lots of soy sauce I managed to make 3 meals worth of food, shower and get ready for a rock show in a mere 2 hours….that’s how it’s done Kitchen Princess style.
Inspired by my trip to Japan in the fall and the fact that I had a can of Inari skins in my pantry , I decided to make rice pockets. I’ve eaten Inarzushi since birth. Inari is a thin pocket of fried tofu which has been seasoned in a sweet soy liquid. It’s amazing that it stores so well…I guess there are a lot of preservative but who cares. The pockets are then stuffed with sushi rice for a filling, slightly sweet treat. I used sweet brown rice instead of sushi rice.
Nara, which was the capital of Japan from 710 to 784 A.D., is an incredible holy city just under an hour away from Kyoto. The best thing about Nara: it has a giant park where wild deer run freely. Like, the things just come up to you and try to talk to you. This guy was my friend.
The other best thing about Nara is the abundance of Inari! Look at this beautiful little box of sushi I had for breakfast.
Inari can be eaten alone but goes perfectly with seasoned spinach. Haven’t really been into spinach recently, so I decided to go with Broccoli Rabe. I don’t usually associate Broccoli Rabe with Japanese cuisine…so I needed to Japan-ify it a bit. And what better way to do that than Yuzu.
Broccoli Rabe with Soy Sauce and Yuzu
You will need:
1 bunch brocoli rabe, 3 inches of stem removed
1 Tbs sesame oil
1 Tbs soy sauce
1 Tsp yuzu juice
1. Heat about 1/2 cup of water in a large skillet. Add the broccoli rabe and cook, stirring frequently, for 5 minutes or until the water is absorbed.
2. Add the sesame oil and saute for another three minutes over medium heat. Then add the yuzu and soy and reduce heat to a simmer. Cook on low heat until the rabe is tender.