Japanese Pork and Egg Tofu Pouches (Nikuman-Inspired)

Name: Japanese Pork and Egg Tofu Pouches (Nikuman-Inspired)
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 7 oz (200 grams) ground pork; 1/4 cup wood ear mushrooms, chopped; 1/4 cup chopped green onions; 4 sheets tofu skin (yuba); 4 large eggs; 4 toothpicks; [Seasoning 1]; 1 tablespoon soy sauce; 1/2 tablespoon mirin; 1/4 teaspoon white pepper; [Seasoning 2]; 1/2 cup soy sauce; 1/2 cup mirin; 1/2 cup water; 1/2 teaspoon mushroom powder (or chicken bouillon)

凱茜媽咪の廚房 @Kathy_kitchen

A twist on Japanese-style fukuro-ni. Inspired by my daughter's love for egg dishes, this recipe uses ground pork mixed with wood ear mushrooms and chopped green onions, layered at the bottom of tofu skin pouches. Add an egg, then steam for a delicious meal. These pouches are great on their own or as a bento box side dish.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

30 minutes

Serves 4 servings

7 oz (200 grams)ground pork
1/4 cupwood ear mushrooms, chopped
1/4 cupchopped green onions
4 sheetstofu skin (yuba)
4large eggs
4toothpicks
[Seasoning 1]
1 tablespoonsoy sauce
1/2 tablespoonmirin
1/4 teaspoonwhite pepper
[Seasoning 2]
1/2 cupsoy sauce
1/2 cupmirin
1/2 cupwater
1/2 teaspoonmushroom powder (or chicken bouillon)

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Steps

30 minutes

1

Gather all ingredients.
2

Prep: Soak wood ear mushrooms until soft, then chop. Chop green onions.
3

Place ground pork in a resealable bag. Add Seasoning 1 and mix well.
4

Knead the mixture gently to help the flavors absorb.
5

Mix in the chopped wood ear mushrooms and green onions. Refrigerate for 30 minutes.
6

Prepare the eggs.
7

Use chopsticks to gently roll over the tofu skin sheets to make them more pliable. Cut an opening and use chopsticks to gently open up the inside, making sure the tofu skin forms a pouch.
8

Take the marinated pork mixture from the fridge. Stuff about 1 tablespoon of pork mixture into the bottom of each tofu skin pouch, then carefully pour an egg into each pouch to make the pork and egg tofu pouches.
9

Seal the opening with a toothpick.
10

Mix together Seasoning 2.
11

Place the prepared pouches on a steaming tray. Pour Seasoning 2 over them. Add 1 cup of water to the outer pot of an electric steamer. Steam until the switch pops up, then let sit for another 15 minutes.
12

Once steamed, remove the toothpicks from the pouches.
13

Slice open the pouches and enjoy!
14

A nutritious and versatile dish.
15

[Tips]
* If you like it spicy, serve with sweet chili sauce or hot sauce.
* You can substitute mushroom powder with chicken bouillon or dashi powder.