Backpacker Magazine – June 2008

Trail Recipes: Rising Sun Cuisine; Sushi on the Go

4 Japanese meals adapted–and enhanced–for the trail

by: Drea Knufkin, Photos by Justin Bailie

Rice and Egg Domburi | Pink Caterpillar Rolls | Macho Miso | Chocolate-Dipped Ginger and Mango

Chocolate-Dipped Ginger and Mango
A sweet and savory dried-fruit dessert.

1 package semisweet baking chocolate (7 oz.)
10 pieces crystallized ginger
10 slices dried mango
2 tablespoons peanut oil

At Home
Pour peanut oil into a small plastic bottle. Place mango and ginger in zip-top bag.

At Camp
Fill a pan three-quarters full of water. Place on stove over medium heat. Place chocolate in a metal cup or small pot in pan (this prevents chocolate from burning). Pour in peanut oil. Stir until chocolate melts. Dip mango and ginger slices into chocolate, eating as a fondue. Serves 2.

Rice and Egg Domburi | Pink Caterpillar Rolls | Macho Miso | Chocolate-Dipped Ginger and Mango

Subscribe to Backpacker magazine
Sign up for our free weekly e-newsletter