Summer Bucket List: Picnic Lunch

07 22 17

Summer is breezing by us and boys and I are trying to make most out of our days. But to be perfectly honest, it’s been challenging for me to keep the boys active all throughout summer. Our one rule is to get out of the house at least once a day, weather going for a walk by the lake, to grab some lunch or to just play foursquare in the backyard. We also have a short list of things we want to do this summer and calling it a summer bucket list. One of them is to have a picnic lunch at the nearby park. Because, you know it’s always better outside. Always.

I feel fortunate enough to live in the city that has best climate weather all year round. We lived near this lake for many years now but didn’t realize its full potential. You can walk or jog around the lake (approx. 3 miles), you can run up and down Cleveland Cascade to get some cardio workout, many shops and cafes to grab food or snack! And the view is just beautiful!

Packed a few things in our favorite lunch bag / snack packs, drinks in the icebox, few card games is all we need! I made some favorite Korean Stuffed Tofu Pockets, called Yobuchobap. It’s similar to Inari Sushi. It doesn’t have the sweet flavors that Inari Sushi has but fried rice stuffed inside is loaded with flavors and nutrition. Be sure to look at the recipe below and check my Instagram account for a recipe video. Enjoy the rest of your summer!

STUFFED TOFU POCKETS (유부초밥)4-6 servings (yields 20 pockets)

10 fried bean curd tofu pockets
1/2 lb lean ground beef
1/2 cup finely chopped carrots
1/2 cup finely chopped Mexican green onion
2 cups of cooked rice

3 tbsp soy sauce
3 tbsp Tsuyu sauce
2 tsp sugar
2 tsp cooking sake
1/2 cup water

Cut fried bean curd diagonally to make pockets. Add sauce ingredients in a medium pot and simmer in low heat until sugar is dissolved. Add tofu pockets and simmer until pockets are seasoned (I did this in 2 batches). Set aside for few min. then drain the liquid by pressing down on a metal sifter using a spoon.

Make fried rice with cooked rice (I used half brown/half white rice) by cooking the ground beef, carrots and green onion (I used both green and white parts) with little bit of and cooking sake. Season with salt and pepper.
TIP: If the pockets turn out too salty, you can adjust the seasoning on the fried rice to balance!
Stuff the tofu pockets with fried rice and ready to serve!

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