My Favorite Inari Pockets:Tofu Skin Pockets filled w/ Sushi Rice and Crunchies
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Author Notes: I can eat these any time.I just love the varied textures and colors, the sweet and the soy. This is also a great dish to make with little kids. Their small hands are ideally suited for stuffing the small pockets.
- LE BEC FIN
Makes 18
- 1 can or package (16)Aburage (tofu skin pockets),rinsed thoroughly and squeezed
- 3 cups Prepared sushi rice at room temperature
- 1 package pickled Kampyo(gourd), finely chopped
- 7/8 packets pickled gobo, sliced crosswise into 1/4 inch pieces
- 1/4 cup black sesame seeds
- 1/2 cup dried shiitakes, poached, sliced thin and minced
- 1/4- 1/2 cup smoked trout or salmon, chopped, OR tobiko(flying fish roe)
- Thoroughly combine everything except the tofu skins. Gently stuff mixture into aburage, leaving 1/2" unfilled.
- Serve with tamari and wasabi or as is.
- Notes: All these ingredients can be found in a Japanese store.
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
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about 1 year ago BoulderGalinTokyo
And the name, sorry, but is tofu skin pockets the English name? We need a better nameAburage-no one understands? Inari is known from sushi, right? If they can learn 'tsunami', I guess they can learn 'aburage'.
about 1 year ago LE BEC FIN
hmmmm, why did tofu skin/foreskin just come into my mind? this is very unfortunate.....
Yes, new name please.(Tofu Skin Pockets was what i made up.) I get the feeling that many 52ers are tofu averse, which I bet goes hand in hand with feeling unsure about cooking Japanese food . So Tofu Pocket is better but still doesn't convey the sweet nature of the Inari. (I must say, i have a priority to change the photo of this dish- need one in natural light and maybe in a kid's hands? cuz this photo stinks major; does nothing to entice.)
Yes, inari is known from sushi and take-out sushi in grocery stores around here. But sooo boring though, usually nothing but rice inside!
about 1 year ago BoulderGalinTokyo
LOL How about Exciting Inari Pockets
Flavorful Stuffed Aburage
But I'm really bad at the naming part too.
The picture is not so bad, remember we don't have to submit. But to get the click count up a picture draws people in.
I agree, tofu seems to be a no no. Although we so many vegan and vegetarians you'd think....
about 1 year ago BoulderGalinTokyo
I really like the aka shiso as a plant too. It really complements my cut roses. My husband turned his nose up when I asked him what to use in. It has a different flavor but I've used it in different things and it turns out OK, not bitter or anything, Sorbet sounds wonderful. Try in a fry with some of your appetizers--the firecrackers, etc! Kakiage,
when you say no pickles--did you have a bad experience??
Try the kimpira gobo recipe at food52. I didn't make it but it looked pretty accurate. And you must be a better cook than you were back then. I love gobo in so many things...
about 1 year ago LE BEC FIN
yes, gobo wa DAIseki des!!!!! now if i could just get it to come out like i want it. (WOOD was the more accurate description when i tried cooking it once, many years ago)And yes, both pickled/mirin etc cooked kampyo and dried. btw, if you ever come across a use for aka shiso, AKA that is (and no, i don't want to pickle)plse let me know. We grow it heavily throughout our mini arboretum here. (Such great value as a deep purple leaf plant that comes up early and makes a shrub-like presence.) I guess it should inspire me to try some things with it. Using it to flavor and color a sorbet maybe?.......
over 1 year ago BoulderGalinTokyo
Wow this sounds delicious. Can you find kanpyo in America? Great! Pickled gobo-nice! The other chef was calling it burdock-somehow that name makes my teeth grate, Keep it up!