Asupara-maki-furai
Today’s supper. Maybe called “Asupara-maki-furai” in Japanese? Asparagus rolled in thinly-sliced pork, seasoned with sake, salt & pepper, breaded and deep-fried. Served with tonkatsu sauce. Pretty good.
Vitamin supply: Lettuce, tomato, avocado & cottage cheese salad with sesame dressing (expired. Ooops! )
Sorry, no picture.
obachan,
ReplyDeletethis brings to mind the sushi joints in the town i lived in in mexico. have you hard of this mexican sushi? it is maki, usually filled with a heart-stopping log of cream cheese, breaded and deepfried !. the dipping sauce is orange juice mixed with soysauce. wasabi? no way, it's served with sliced pickled japaleno peppers. and if i recall correctly, there was pineapple (oh god, the horror) in the fried rice.
global cuisine truly.
Posted by rae
Hi Obachan,
ReplyDeleteThis sounds really good. I think the combination of pork and asparagus would be really tasty, especially with tonkatsu sauce. Mmmm. Thanks for the idea. =)
Posted by Reid
> rae --- Wow….! You mean the cream cheese was breaded and deepfried? With that kind of Mexican sushi, I guess japaleno pepper could be better than wasabi. We do mix yuzu citrus with soy sauce, so maybe orange juice might do. Pineapple in fried rice. I could live with that… depending on how big each pineapple chunk is, though. Gee, I wish I could see them in a photo somewhere.
ReplyDelete> Reid --- Yep, I like this combination, and probably chicken instead of the pork would be good as well.
Posted by obachan
Oh.. i love the combination Obachan..!!
ReplyDeletePosted by MrsT
Oh my God, Obachan...that looks so fabulous...how do you assemble those little things???
ReplyDeletePosted by Sarah
> MrsT --- Hahaha... welcome to the club ;)
ReplyDelete> Sarah --- Well, I chop asparagus into apx. 3 inches long, place them on thinly sliced pork and roll them up. After breading and deep-frying, you slice them diagonally and the result will be like those in the photo. It'd be fun if you use vegs in other colors ...like carrots in addition to asparagus.
Posted by obachan
Obachan;
ReplyDeleteThe maki looks so beautiful...and the combination of the breading and frying and eating with tonkatsu sauce sounds wonderful...I don't think I could roll them up neatly enough to get them breaded and fried..
Yours looks so neat.....
Posted by carlyn
Hi carlyn,
ReplyDeleteIt’s not that hard actually, if the pork was really thinly sliced. Uh... but after deep frying, to slice the asupara-maki this way, you have to get a Japanese sword that samurai used to use. ;P
Posted by obachan
Wow. This looks so beautiful. And I love asparagus too!
ReplyDeletePosted by AugustusGloop