Soft Simmered Inari With Sauce
Small fried bean curd skins and tofu were cheap so I tried making this with them.
You don't have to drain the water from the tofu. If you choose a pan in which the bean curd pockets fit exactly, they won't fall apart and will look great when done. A frying pan may work too. If you pile the pockets up high on a big plate and pour the shiny smooth sauce over it, it will be a very eye-catching dish. I can usually make this in under 30 minutes. Recipe by Chako@hokkaido
Soft Simmered Inari With Sauce
Small fried bean curd skins and tofu were cheap so I tried making this with them.
You don't have to drain the water from the tofu. If you choose a pan in which the bean curd pockets fit exactly, they won't fall apart and will look great when done. A frying pan may work too. If you pile the pockets up high on a big plate and pour the shiny smooth sauce over it, it will be a very eye-catching dish. I can usually make this in under 30 minutes. Recipe by Chako@hokkaido
Cooking Instructions
- 1
Get rid of the surface oil on the fried bean curd by boiling them for 1 to 2 minutes and draining them on a sieve until cooled. Wash the hijiki seaweed and rehydrate in plenty of water to cover until softened.
- 2
Put the tofu, hijiki seaweed, ground meat and finely julienned carrot in a bowl and mix well together with your hands in the same way you'd mix hamburger meat.
- 3
Add the flavoring ingredients - soy sauce, sugar, sake, and grated ginger - in a pan. Stuff the fried bean curd with the mixture from step 2 and line up the filled pockets in the pan. Start cooking over high heat, and when it comes to a boil lower the heat and simmer gently for about 10 minutes.
- 4
The pockets will become nice and puffy. Poke one of the pockets in the middle of the filling with a chopstick, and if the liquid runs clear they are done. Take the pockets out of the pan, leaving the cooking liquid.
- 5
Thicken the liquid with katakuriko dissolved in water (not listed). It'll be better if the sauce is a bit on the thick and creamy side.
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