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Inari Tsume • いなり詰め • Stuffed Fried Tofu
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 2 packets inari’age (8 pcs) see photo for the product
• 113 gr/4 oz chicken meat, finely minced (optional)
• 1 large shiitake mushroom, thinly sliced
• 6 pieces string beans thinly bias-sliced
• ½ small carrot, sliced in small julienne
• 1 package shirataki / yam noodle (200 gr/7 oz)
• 8 long leaves of green onions dipped in hot water to blanch
• 1 Tbsp vegetable oil
Seasoning A:
• 2 tsp sugar
• 1 tsp mirin (Mizkan honteri non-alcoholic mirin)
• 2¼ tsp low-sodium soy-sauce
Seasoning B:
• 4 Tbsp mirin (Mizkan honteri non-alcoholic mirin)
• 1½ Tbsp low-sodium soy-sauce
DIRECTIONS
◊ Open shirataki package (though it is not a sea product but a yam product, the preserved liquid smells like fish. Once liquid is drained and rinsed, the smell will disappear). In medium-sized non-stick sauce pan, add water, boil rinsed shirataki for 5 minutes, drain and rinse and let it further drain in the colander. Cut shirataki into 3cm/1″ length and set aside.
◊ Using same saucepan, bring water to a boil, add smidgen of salt and quickly boil cut string beans and carrot. Drain, rinse with cold water and set aside.
◊ Using same saucepan, add oil and heat on medium-high. Add chicken meat and sauté until cooked. Add blanched string beans/carrot, shiitake, shirataki and sauté. Add seasoning A, bring to a boil, turn off heat, and empty contents into a bowl.
◊ Open the packets of inari’age. Gently split each into a pocket. Put 1/8 of fillings in each pocket. Tie gently with blanched spring onion leaves.
◊ In the same sauce pan, add seasoning B, and immerse the 8 stuffed abura’age. Pour water from the side enough to half-way cover the stuffed abura’age. Bring to a boil, lower heat to medium-low and simmer for 10 minutes. Dish out gently and serve beautifully.
~ どうぞめしあがれ • Douzo Meshiagare ~
Shirataki
Used inari abura’age (comes in 4x 4 pcs packet, freezable)
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So, what’s cooking in your kitchen?
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This is ingenious Fae…..awesome :). I would have it all :).
Hi Fae. These look fabulous. I have had lots of inari, but with just rice in the centre. I didn’t know that you could put other things in the centre. Wow, I want to try yours!
Yet another wonderful creation from Fae’s kitchen. This looks very very mouthwateringly delicious.
These look and sound delicious Fae!
amazing idea, I love the pockets, I admit to just eating them as is….but with your filling they’d be even better!
I love them too, and always looking for varieties of way to fix them.
This caught my eye at Fiesta Friday! おいしそうー！So nice to see something Japanese. My mouth is watering…
ようこそ… I I know you are a great baker, and I am sure you are cooking Japanese food, your way in Belfast!
I love it, Fae
I really love these tofu delights, Fae. I usually have the tofu pockets stuffed with just rice or rice and pickled veggies, but your chicken and veggie filling look so healthy and tasty!
Same here. I’ve only had these filled with just sushi rice. These are a lot more interesting, and prettier tied up like a pouch.
Fae, you have me feeling natsukashii once again – these look fabulous! One of my favorite restaurants in Japan was an all-tofu restaurant, all courses featured tofu in some way, and this was one of them. I loved the subtle sweetness with the savory contents of the pockets. Yours are picture perfect!
All tofu restaurant sounds very yummy! We are goring to Japan Sept~Oct. All I think about is the food.
I will be back with lots of photos, and hopefully resulting in recipes!
Looking forward to hearing (& tasting) all about your trip!
Everything about these makes me happy – they sound like the perfect dish!
Fae, you have the best ethnic recipes. I always learn so much from your posts!
Wow, I haven’t seen tofu packet before. Very interesting, love this dish Fae!
Your ability and fearlessness in the kitchen just amazes me Fae! Spectacular offering!
Wow, I haven’t had tofu pockets like these before, they look fantastic!
Fabulous Fae!
That looks amazing. I’ve only used inari as inari (the rice stuffed in tofu). Def going to try this! X
Waw, you are 1 creative woman! These stuffed pockets look just amazing, Fae!! I learn a lot every time I come over here!
I have never eaten Tofu pockets – these really tempt me. I am going to save this recipe to try.
This looks fabulous. I haven’t used this product (inari’age), but I’m sure I can find it in the Chicago area.
Wow, those look gorgeous Fae! And I bet they’re just the yummiest…
And yet again! You amaze me with your fabulous cooking! These are so cute and I do not use that word too often when describing food!
This looks amazing! They look so full of flavor!
Oh oh oh! For the first time in my life I think I came by here at a rather unwise time. I should be in bed and I thought I’d come pay a little visit and my eyes are shining and my mouth watering!!! I love this. I don’t dare look at the photos again. But I will surely come by again tomorrow after I have had my breakfast 😀 Fae, you are amazing and your culinary skills the most extensive I have ever met in a single person. WE LOVE YOU. We want to move next door to you!!! 😀 Hugs and goodnight. Sharon
This looks adorable! I love cute food like this.
Looks great, Fae! And the plate that you picked for the picture is gorgeous as well.
I love tofu pockets. I usually have then with seasoned sushi rice, pickled ginger and cucumber. I like your fillings, another new dish for me to try. thanks
This looks heavenly! I love tofu