Fried Tofu Pouches
Stuffed with the Japanese ingredients of fermented soybeans and dried young sardines and cooked to crispy
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Trim a small section from one long edge of each aburaage and open it into a pouch. Finely chop the trimmed-off pieces. Thinly slice the green onions. Separately grate the daikon radish and ginger.
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Combine the finely chopped thin deep-fried tofu, green onions, dried bonito flakes and chirimenjako with the natto. Stuff the mixture into the pouches (1).
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Heat up a fry pan, place (2) inside and cook both sides to golden while pressing down with a lid or griddle spatula.
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Cut into easy-to-eat portions, serve on a plate garnished with the daikon radish and ginger and drizzle on the soy sauce.
Cooking Basics
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
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