These kid-friendly snacks are such fun to eat and are full of surprises! Japanese tofu skin pockets are filled with silky cucumber noodles swathed in a wasabi sesame cream. Hiding inside are meaty pieces of smoked trout spiked with the crunch of bright orange tobiko and black sesame seeds.
This dish results from three inspirations. I have always adored the varied textures and addictive ‘sweet and soy’ of Inari-the healthy Japanese lunchbox snacks of tofu skin pockets filled with sushi rice and assorted goodies. For years, I also have loved a local Boston restaurant dish called ‘Cool Cukes’, a wasabi flavored cucumber salad, but the owner does not share recipes. So when I saw dymnyno's recipe that so cleverly turned cucumbers into noodles- I knew I finally had to take up the wasabi cucumber salad challenge via this canned seafood recipe contest. The biggest problem I had in creating this dish is the fact that it is very difficult to find canned seafood that tastes great. Thanks to the talented buyer at beloved local vendor Formaggio Kitchen, I was able to find this smoked trout product- which is really tasty like refrigerated smoked trout.
I have provided three different fillings for the inari, but i really do prefer the cucumber version for flavor and texture. Little children love inari and this is a good healthy meal for them. They also love to ‘help Chef’ by stuffing the pockets for you. It’s easier for their little hands than for ours! While I didn’t make this dressing hot, you can easily decrease or eliminate the wasabi for the little (or big) ones with milder palates.
—LE BEC FIN