Feb 19

Leftover Edamame Dip Sushi + Top Secret Julienne Trick

in Japanese, Recipes By Region, Recipes by Type, Rice & Noodles, Tips & Tricks

I love leftovers. Does that sound strange? Well maybe it is, but I have my reasons! To start with, some of my favorite dishes can be made with leftovers: fried rice, turkey sandwiches, kalua pig tacos, etc. Plus, I love the creative challenge of coming up with fun ways to use up the last bits of a meal.  I find it so satisfying to get more mileage out of a dish.  I HATE throwing food away—I find it depressing. It feels like I’m just opening up my wallet and emptying the contents into the trash can.  Many foods are easy to think of alternate uses for, but some require a bit more thought.  I have found that Japanese cuisine lends itself well to using up leftovers—tori zosui and onigiri are good examples.  Making sushi rolls is another fantastic example.  Just because you wouldn’t find a “leftovers-maki” on the menu at your favorite sushi joint doesn’t mean it won’t be yummy!  The other day I decided to use up the rest of the yummy edamame dip by putting it into a sushi roll.

Leftover Edamame Dip

I mixed up some spicy mayonnaise by adding some Sriracha (ha ha ha, I told you I love that stuff!) to regular mayonnaise until I got the flavor that I wanted.  Then I julienned some cucumber.

Edamame Sushi Mis-en-place

I made the rolls by putting sushi rice on nori, then spreading some edamame dip and spicy mayonnaise down the center of the rice and laying julienned cucumber on top.  I finished by sprinkling the filling with toasted sesame seeds, then rolled my sushi roll, and cut it.

Making edamame sushi roll

This same idea can be applied to so many different leftovers—your imagination is the limit!

Edamame Dip Sushi

Ok, so wanna know a little secret?  I totally cheat when I julienne things like cucumbers and carrots.  The last time we lived in Japan I found a little gadget that looks like a vegetable peeler, but in addition to the regular blade, also has a series of very sharp spikes.  The regular blade peels, while the spikes cut the peel into even julienned strips! Genius right?  Well the one I bought in Japan wasn’t very sturdy, and broke after several months of use.  Then, back in October when I went to a cooking class taught by Jaden of Steamy Kitchen, she used a tool that looked almost identical to the one I had used in Japan when she was preparing the vegetables to make Vietnamese summer rolls.

Kuhn Rinkon Julienne Peeler

I was so excited because this particular tool was definitely sturdy—made entirely of stainless steel.  It is called a Julienne Peeler and is made by Kuhn Rikon (a Swiss company that makes awesome kitchen tools).  I bought one and have been using it ever since without any problems.  Jaden also shared a great trick for using the tool.  Grab a fork and use it to anchor one end of whatever you are trying to julienne.

Anchor the cucumber with a fork

This stabilizes your vegetable and gets your hand out of the way (YAY! no accidental julienned skin)!  Then just use the peeler like you would a regular vegetable peeler, et voila!, instant julienned veggies!

Easy julienned cucumber

P.S. I have added the julienne peeler to my OpenSky shop if you want one!

{ 21 comments… read them below or add one }

Bob February 19, 2010 at 2:38 pm

I would definitely try that. ;)


Fat Girl Gone Thin February 19, 2010 at 3:14 pm

What a great idea. This sounds so fresh – perfect for a spring afternoon.


Donna - Dishy Goodness February 19, 2010 at 6:20 pm

Hi, Rachael! What a great tool! I need to get one.

Have you tried the Kuhn Rikon garlic press? I have the all-metal one (think they have one with plastic now), and it makes crushing garlic so easy! And the hopper pulls out so you can clean it more easily.


Vicki February 19, 2010 at 6:45 pm

I’ve got one of those julienne spiky things – absolutely love it!


[email protected] February 19, 2010 at 7:02 pm

I was looking at a Mandoline but I think that your julienne spiky things is even better!
Do you make your own mayonnaise? Do Japanese have a special recipe for Mayonnaise?


Heather February 19, 2010 at 7:43 pm

Okay, now I’m going to get one of those tools! Love it!


the lacquer spoon February 19, 2010 at 8:24 pm

Leftover cooking is real family food!


sugar plum February 20, 2010 at 1:28 am

Ofcourse that doesnt sounds strange…infact it sounds real good and jus the day b4 i fried a fried rice too with left over crabs ,chicken and shrimps from the freezer and t’was even better than this famous chineese rest we dine at ,at times and boy i so so much do love leftovers too…….

I love the tool Rachael, what is it called so can start looking for it at the stores…am so in love with it……

And ur pics are so beautiful as ever….
Looks like u didn get my last 2 emails this time too,if u did n are busy ..cool..its fine-jus in case u didn see ’em or they r in spam ,thought id tell ya…..
Oh i too reach out for chocolate all the time…..:-))))
XOXOXOXO :_)))))))))))))


sugar plum February 20, 2010 at 1:32 am

Ok Ok ,Got the company….great…will follow up and check…am in love with this tool……


Fuji Papa February 20, 2010 at 7:36 am

Of course, you can always throw some dead fish on the rice too. I’ll bet some nice smoked fish from Point Loma Seafood would be a nice addition, and a little avocado….


Lyndsey February 20, 2010 at 7:56 am

This is a great idea! I too hate throwing out food. My morning dutys at the school I work at is breakfast. I won’t let the kids throw out any unopened food. I bring it back to the clinic and have it for those who didn’t have time for breakfast or are just plain hungry! Juice, cereal, milk, fruit!

I have a julienne peeler too, but mine isn’t all stainless steel. It’s made by Kiwi and it has a heavy duty plastic handle. I like the fork idea. I live in the same city as Jaden, I haven’t made it to one of her appearances yet! Such a shame!

Thanks for sharing!!!


Jessica @ Dairy Free Betty February 20, 2010 at 9:11 am

I made that edamame dip last night and it was a huge hit!! I also posted a link to it on my blog today… You should come check out all the yummy eats that showed up yesterday at our Japanese Potluck!! :) Thanks for the inspiration again!!

ps. I have read most of your blog posts (wow!!) amazing blog!


marla {family fresh cooking} February 20, 2010 at 11:00 am

Great tips on the Julienne trick! This roll looks awesome. I too cannot throw out food. Great way to use us your leftover edamame dip with these rolls!


SushiTail February 20, 2010 at 12:44 pm

How creative can you be to invent Edamame dip. I’ve never thought of something like that and it’s a great idea. Thanks for the recipe.


my spatula February 20, 2010 at 7:40 pm

i love leftovers too…and i’m such a HUGE fan of edamame – i can eat it by the bowlfuls. this looks fabulous!!


Fuji Mama (Rachael) February 21, 2010 at 2:38 pm

@Jessica (Dairy Free Betty)— You must be an incredibly patient person to have read even half of my blog posts! Your potluck looked like it was a blast–love the thought of themed potlucks (think I’ll have to borrow that one).


Fuji Mama (Rachael) February 21, 2010 at 2:39 pm

@Fuji Papa—Oh, you know how to speak my language! LOL XOXO


Fuji Mama (Rachael) February 21, 2010 at 2:52 pm

@Gaelle (Whatareyoufeedingyourkidsthesedays.com)— Yes, Japanese mayo is different from the mayo here, or that I’ve tried in Europe. Here is an interesting bit of info here: http://en.wikipedia.org/wiki/Mayonnaise#North_America

I don’t make our mayo all of the time (truth be told I don’t use it very often), but when I know I’m going to be using a decent amount, I will whip up a batch. SO MUCH BETTER don’t you think? When I make mine, I use rice vinegar and usually some Japanese mustard powder as well (makes it slightly spicier), which is more consistent with the Japanese version.


Fuji Mama (Rachael) February 21, 2010 at 2:55 pm

@Donna (Dishy Goodness)—I haven’t tried their garlic press! But I totally believe you because everything of theirs that I own or have used I LOVE. Now I’ve got to get my hands on one! LOL


Jen @ My Kitchen Addiction February 21, 2010 at 7:36 pm

Looks tasty! I need to take some hints from you because I’m really bad about using leftovers… I’m not a big leftover fan. I need to be more creative and find new ways to use them! PS – Love the julienne peeler… I’ve seen them but never tried one.


Tokinori Sushi Nori August 28, 2022 at 10:08 pm

Nice article, I hope your website grow up


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