Inarizushi, a classic Japanese bento snack, is made by filling sweet-and-savory simmered tofu pockets with vinegared sushi rice. The pockets can be prepared ahead and are well suited to serving cold.
Simmer the ready-to-use fried tofu pockets in a mixture of soy sauce, sugar, and a little water over low heat for 15 minutes, until the liquid is absorbed.
Remove the cooked tofu pockets from the syrup, spread them in a single layer on a tray, and let them cool to room temperature.
Gently mix the cooked rice with the rice vinegar and sugar in a large bowl, keeping it sticky but allowing it to cool slightly. Sprinkle toasted sesame seeds over the rice.
Carefully open each tofu pocket and fill it with a handful of rice without pressing it down. Fold the edges inward to close.
Do not overfill the tofu pockets with rice; they may tear and spill when you fold the opening closed. Allergen: contains soy. Additional allergen check: check the product label for a gluten statement on soy sauce. Product contents may vary.
Tofu poşetlerinin tatlı-tuzlu tadı pirinçle çok güzel dengeleniyor, çocuklarım bile severek yedi.
İlk denememde tofu poşetlerinin ağzını fazla açmaya çalışırken ikisini yırttım, dikkatli ilerleyince kalanları sorunsuz doldurdum. Soğuk servis edince bento kutusunda gayet iyi durdu, çocuklarım bile beğendi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
