Seitan a la Jojo
Tomato and Fennel Soup
(from "Les Halles" cookbook)
This was one of those Valentine Dinner "ideas" that I get occasionally -- usually laying down w/ a cool compress across my forehead is enough to make them go away -- but not this time...
What if you took the "Duck a la Jojo" recipe from Jean-Georges Vongerichten, use seitan instead -- and here's the kicker -- stuff it in a inari pocket (a bean curd product) w/ jasmine rice?
OK, so nobody's asking, but here's how it went anyway... ;)
First the rice -- usually, Inari is stuffed w/ sushi rice, but I used jasmine instead, although I did consider using the sushi rice. Maybe next time.
Working with the inari (abura-age) was an interesting experience as well. They're cut in half and then simmered in a broth of water, tamari, sake for a few minutes. I skipped the mirin, because I didn't want the skins to be too sweet, as the sauce would handle that job. They cooled for a bit then I gently pressed the excess liquid out and put them in the fridge for a few minutes to make them eaiser to handle.
Then it was a simple as stuffing them with the jasmine rice, layering the sauteed seitan on top and coating w/ the signature Jojo spice infused sauce (cinnamon, mace, corriander, orange juice, sherry vinegar and veg stock).
The result -- really, really, really really good. Shockingly (shocking!) good.
do you get the idea we liked it? ;)