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"This was very yummy! Some things to note: I didn't know how much salt to add, and it turned out fairly salty... also I didn't have the bouillon CUBES, so I just put powedered stock in... next time I will put less salt in. It was a little runny, so I kept it in a bit longer until the broth had evaporated some. My boyfriend loved it! :) Easy to make..."
"Variations:(use plastic food wrap to help mold it, and to keep it off your hands.)fillings: *fuji`kko (preserved sea kelp? I don't know what this is called in english) *bonito flakes (katsuobushi) mixed with soy sauce to make a paste-like filling other variations:*furikake (stuff you sprinkle on rice, like flavouring) various flavours......"
"My parents make this for me b/c they know I like the slimy stuff...It tastes really good with just some bonito shavings (katsuo`bushi)on it after boiling it, and soysauce. Several vegetables are served this way - spinach, broccoli... it's called "o`hitashi" in general.(^_^) simple, but very good!"
"My parents are both from Japan, and my dad is very much into gardening. He actually grows the edamame in the summer and preps these *FRESH* for us to eat. Yummy yummy. I'm away at university, so reading this recipe and thinking about my dad is making me a little homesick...Hands down the best snack on a hot summer day!"