Japanese Recipe for Sweet Soy Pumpkin
INGREDIENTS FOR SUSHI IN TOFU POUCHES
- 6 cups sushi rice
Ingredients for Tofu Pouches - 30 sheets aburage or thin-fried tofu
- 3 cups boiling water
- 1/2 cup sake
- 1/2 cup shoyu
- 3 tbsp mirin
Ingredients for Pouch Filling - 1 tbsp rice vinegar
- 1 small burdock
- 1 small carrot (peeled & chopped fine)
- cooking liquid from thin-fried tofu
- (amazu shoga) sweet pickled ginger (sliced) - garnish
TIP: If prefer, you can omit the pouch filling.
Image of Sushi in Tofu Pouches or Inari Sushi
- Prepare sushi rice as instructed, leave aside
- How to prepare Tofu Pouches:Place the thin-fried tofu in one layer in a colander
- Pour the boiling water over them (removes excess oil)
- Turn over and repeat
- Using a flat pan, boil the following: sake, shoyu, sugar and mirin
- Add the tofu the cook over low heat till a small amount of liquid remain (12 mins)
- Remove tofu and drain on plate
- Return drained liquid to pan
- How to prepare the Filling: Wash and clean burdock, scrap skin and pare off shavings with knife (like sharpening a pencil)
- Dip shavings in cold water, leave burdock in till water turns brown
- Drain under cold running water
- Add burdock and carrots to cooking liquid in pan
- Cook till soft over low heat (add water if necessary)
- Mix sushi rice and shape into 30 small rice balls
- Fill tofu pouches with rice balls, wrap them neatly
- Serve on a platter with the sweet pickled ginger
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